Seaweed Slurry Improved Gel Properties and Enhanced Protein Structure of Silver Carp (Hypophthalmichthys molitrix) Surimi

dc.contributor.author Leng, Liping
dc.contributor.author Zou, Haotian
dc.contributor.author Wang, Yingzhen
dc.contributor.author Yu, Chenxu
dc.contributor.author Qi, Hang
dc.contributor.department Agricultural and Biosystems Engineering
dc.date.accessioned 2022-12-21T16:09:58Z
dc.date.available 2022-12-21T16:09:58Z
dc.date.issued 2022-10-06
dc.description.abstract In order to improve the gel quality of silver carp (Hypophthalmichthys molitrix) surimi, the texture and rheological properties and microstructure of silver carp surimi gel products were analyzed by adding Laminaria japonica (LJ), Undaria pinnatifida (UP) and Sargassum fusiforme (SF) slurries. After adding kelp slurry (KS), the gel strength reached the highest level of 1047.26 ± 85.04 (g·mm). The carbonyl content and surface hydrophobicity of surimi protein increased, while the free amino groups, total sulfhydryl groups, and fluorescence intensity decreased significantly. The results of transform infrared spectroscopy (FT-IR), circular dichroic (CD), and Raman spectra showed that the KS promoted the change of the secondary structure of protein. Scanning electron microscopy (SEM) images revealed that kelp slurry had a more compact gel microstructure. In conclusion, the kelp slurry could significantly increase the gel strength, improve the quality of surimi products, enrich the nutrition of silver carp surimi, and have great significance for expanding the application range of seaweed.
dc.description.comments This article is published as Leng, Liping, Haotian Zou, Yingzhen Wang, Chenxu Yu, and Hang Qi. "Seaweed Slurry Improved Gel Properties and Enhanced Protein Structure of Silver Carp (Hypophthalmichthys molitrix) Surimi." Foods 11, no. 19 (2022): 3115. DOI: 10.3390/foods11193115. Copyright 2022 by the authors. Attribution 4.0 International (CC BY 4.0). Posted with permission.
dc.identifier.uri https://dr.lib.iastate.edu/handle/20.500.12876/avVO1b6r
dc.language.iso en
dc.publisher MDPI
dc.source.uri https://doi.org/10.3390/foods11193115 *
dc.subject.disciplines DegreeDisciplines::Engineering::Bioresource and Agricultural Engineering
dc.subject.disciplines DegreeDisciplines::Life Sciences::Food Science
dc.subject.keywords silver carp
dc.subject.keywords seaweed slurry
dc.subject.keywords surimi protein
dc.subject.keywords gel properties
dc.subject.keywords secondary structure
dc.title Seaweed Slurry Improved Gel Properties and Enhanced Protein Structure of Silver Carp (Hypophthalmichthys molitrix) Surimi
dc.type Article
dspace.entity.type Publication
relation.isAuthorOfPublication 837654ad-03e3-4004-b198-68d7756bcd27
relation.isOrgUnitOfPublication 8eb24241-0d92-4baf-ae75-08f716d30801
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