Effects of partial replacement of unwashed Antarctic krill surimi by Litopenaeus vannamei surimi on the heat‐induced gelling and three‐dimensional‐printing properties
Abstract There is an emerging consumption of the Antarctic krill (AK) muscle‐based food due to its excellent nutritional value and enormous biomass storage capacity. However, the coarse texture of the muscle and the weak gelling properties of AK protein impede its expansion in surimi‐based products....
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Language: | English |
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Online Access: | http://dx.doi.org/10.1111/jtxs.12739 https://onlinelibrary.wiley.com/doi/pdf/10.1111/jtxs.12739 https://onlinelibrary.wiley.com/doi/full-xml/10.1111/jtxs.12739 |
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crwiley:10.1111/jtxs.12739 2024-09-30T14:26:38+00:00 Effects of partial replacement of unwashed Antarctic krill surimi by Litopenaeus vannamei surimi on the heat‐induced gelling and three‐dimensional‐printing properties Shang, Shan Liu, Ying Jiang, Pengfei Wang, Yueyue Fu, Baoshang Qi, Libo 2023 http://dx.doi.org/10.1111/jtxs.12739 https://onlinelibrary.wiley.com/doi/pdf/10.1111/jtxs.12739 https://onlinelibrary.wiley.com/doi/full-xml/10.1111/jtxs.12739 en eng Wiley http://onlinelibrary.wiley.com/termsAndConditions#vor Journal of Texture Studies volume 54, issue 2, page 299-310 ISSN 0022-4901 1745-4603 journal-article 2023 crwiley https://doi.org/10.1111/jtxs.12739 2024-09-11T04:18:00Z Abstract There is an emerging consumption of the Antarctic krill (AK) muscle‐based food due to its excellent nutritional value and enormous biomass storage capacity. However, the coarse texture of the muscle and the weak gelling properties of AK protein impede its expansion in surimi‐based products. This investigation successfully prepared heat‐induced gels of AK surimi with desirable textural properties by including Litopenaeus vannamei in varying proportions. Higher concentrations of L. vannamei resulted in improved three‐dimensional printability, greater water‐holding capacity (WHC), larger viscoelastic modulus, and a well‐formed microstructural matrix of AK surimi, due to an increased level of myofibrillar protein. Compared with AK, L. vannamei muscle had double the salt‐soluble protein content, which was corroborated by increased intensity of bands of actin, paramyosin, tropomyosin, and myosin light chains on reducing SDS‐PAGE. DSC results indicated that a high ratio of L. vannamei elevated the denaturation temperature and enthalpy of myosin, sarcoplasmic protein, and actin, suggesting a high degree of cross‐linking. It was also found that when hydroxypropyl cassava starch was added at 0.5% (w/w), WHC and gel strength were further improved with a more compact gel matrix. The successful preparation of unwashed mixed surimi with AK meat fully exploited in this study provides an option for AK surimi‐based product industrialization. Article in Journal/Newspaper Antarc* Antarctic Antarctic Krill Wiley Online Library Antarctic The Antarctic Journal of Texture Studies 54 2 299 310 |
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Open Polar |
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Wiley Online Library |
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crwiley |
language |
English |
description |
Abstract There is an emerging consumption of the Antarctic krill (AK) muscle‐based food due to its excellent nutritional value and enormous biomass storage capacity. However, the coarse texture of the muscle and the weak gelling properties of AK protein impede its expansion in surimi‐based products. This investigation successfully prepared heat‐induced gels of AK surimi with desirable textural properties by including Litopenaeus vannamei in varying proportions. Higher concentrations of L. vannamei resulted in improved three‐dimensional printability, greater water‐holding capacity (WHC), larger viscoelastic modulus, and a well‐formed microstructural matrix of AK surimi, due to an increased level of myofibrillar protein. Compared with AK, L. vannamei muscle had double the salt‐soluble protein content, which was corroborated by increased intensity of bands of actin, paramyosin, tropomyosin, and myosin light chains on reducing SDS‐PAGE. DSC results indicated that a high ratio of L. vannamei elevated the denaturation temperature and enthalpy of myosin, sarcoplasmic protein, and actin, suggesting a high degree of cross‐linking. It was also found that when hydroxypropyl cassava starch was added at 0.5% (w/w), WHC and gel strength were further improved with a more compact gel matrix. The successful preparation of unwashed mixed surimi with AK meat fully exploited in this study provides an option for AK surimi‐based product industrialization. |
format |
Article in Journal/Newspaper |
author |
Shang, Shan Liu, Ying Jiang, Pengfei Wang, Yueyue Fu, Baoshang Qi, Libo |
spellingShingle |
Shang, Shan Liu, Ying Jiang, Pengfei Wang, Yueyue Fu, Baoshang Qi, Libo Effects of partial replacement of unwashed Antarctic krill surimi by Litopenaeus vannamei surimi on the heat‐induced gelling and three‐dimensional‐printing properties |
author_facet |
Shang, Shan Liu, Ying Jiang, Pengfei Wang, Yueyue Fu, Baoshang Qi, Libo |
author_sort |
Shang, Shan |
title |
Effects of partial replacement of unwashed Antarctic krill surimi by Litopenaeus vannamei surimi on the heat‐induced gelling and three‐dimensional‐printing properties |
title_short |
Effects of partial replacement of unwashed Antarctic krill surimi by Litopenaeus vannamei surimi on the heat‐induced gelling and three‐dimensional‐printing properties |
title_full |
Effects of partial replacement of unwashed Antarctic krill surimi by Litopenaeus vannamei surimi on the heat‐induced gelling and three‐dimensional‐printing properties |
title_fullStr |
Effects of partial replacement of unwashed Antarctic krill surimi by Litopenaeus vannamei surimi on the heat‐induced gelling and three‐dimensional‐printing properties |
title_full_unstemmed |
Effects of partial replacement of unwashed Antarctic krill surimi by Litopenaeus vannamei surimi on the heat‐induced gelling and three‐dimensional‐printing properties |
title_sort |
effects of partial replacement of unwashed antarctic krill surimi by litopenaeus vannamei surimi on the heat‐induced gelling and three‐dimensional‐printing properties |
publisher |
Wiley |
publishDate |
2023 |
url |
http://dx.doi.org/10.1111/jtxs.12739 https://onlinelibrary.wiley.com/doi/pdf/10.1111/jtxs.12739 https://onlinelibrary.wiley.com/doi/full-xml/10.1111/jtxs.12739 |
geographic |
Antarctic The Antarctic |
geographic_facet |
Antarctic The Antarctic |
genre |
Antarc* Antarctic Antarctic Krill |
genre_facet |
Antarc* Antarctic Antarctic Krill |
op_source |
Journal of Texture Studies volume 54, issue 2, page 299-310 ISSN 0022-4901 1745-4603 |
op_rights |
http://onlinelibrary.wiley.com/termsAndConditions#vor |
op_doi |
https://doi.org/10.1111/jtxs.12739 |
container_title |
Journal of Texture Studies |
container_volume |
54 |
container_issue |
2 |
container_start_page |
299 |
op_container_end_page |
310 |
_version_ |
1811632775589003264 |