Effect of gellan incorporation on gel properties of bigeye snapper surimi
Graphical abstract
Introduction
Surimi is a concentrated myofibrillar proteins obtained by successive washing of minced fish, in which sarcoplasmic proteins and undesirable substances such as fat, blood, pigment and odorous substances are removed (Eymard et al., 2005). Surimi is a useful ingredient for producing various kinds of processed foods with the unique textural property. Surimi-based products such as fish ball, fish sausage, breaded fish stick and paupiette, etc. have gained increasing attention due to the preferred textural properties and high nutritional value (Zhou et al., 2017). However, some surimi, particularly from poor quality material, may render the weak gel with low acceptability. To improve the properties of surimi gel, a number of additives with different functions have been employed. Some additives are used to retard proteolysis (Singh and Benjakul, 2017a, Singh and Benjakul, 2017b), while protein cross-linkers such as microbial transglutaminase (Chanarat et al., 2012, Seighalani et al., 2016) or phenolic compounds (Buamard and Benjakul, 2015, Buamard et al., 2017) have been added to strengthen the gel of surimi. Moreover, some hydrocolloids such as curdlan, pullulan, carrageenan and pectin, etc. have been used to improve the properties of surimi gels (Barrera et al., 2002, Hunt and Park, 2013, Wei et al., 2017, Wu, 2016).
Gellan is an anionic microbial polysaccharide, secreted from Sphingomonas elodea, consisting of repeating tetrasaccharide units of glucose, glucuronic acid and rhamnose residues at a ratio of 2:1:1 (Matricardi, Cencetti, Ria, Alhaique, & Coviello, 2009). At high temperatures (>90 °C), gellan is dispersed in water in a disordered random coil state. Upon cooling to gelling temperature, gellan forms double helices, in which junction zones are formed, and finally three-dimensional gel networks are developed in the presence of monovalent or divalent cations (Evageliou, Gerolemou, Zikas, Basios, & Komaitis, 2011). Owing to its gelling ability, it has been used in protein gels such as gelatin and myofibrillar proteins. Petcharat and Benjakul (2017) reported that the addition of 2.5% gellan along with calcium chloride (up to 6 mM) could improve property of fish gelatin gel without affecting sensory property of the resulting mixed gel. Gellan was able to improve the properties of silver carp surimi-protein soybean composite product added with fat pork by increasing gel strength and decreasing the water loss (Zhou, Cai, Xu, & Chen, 2008). Moreover, gellan was used to improve quality of reduced-fat frankfurters. Konjac (1% and 2%) incombination with gellan (0.25% and 0.5%) were incorporated into reduced fat (18%) frankfurters, yielding the finished product with acceptability (Lin & Huang, 2003). Since gellan is not water-soluble, the distribution in surimi paste at low temperature is poor and may impede the development of ordered gel network. Thus, the appropriate preparation of gellan prior to incorporation into surimi could be another means to better exploit gellan as the gel strengthener of surimi. Additionally, the level of gellan can be another factor affecting the property of surimi gel. Therefore, the present study aimed to investigate the effect of gellan with different preparations at various levels on properties of bigeye snapper surimi gel.
Section snippets
Materials
Food-grade low acyl gellan was purchased from CP Kelco (Atlanta, GA, USA). Gellan powder with particle size of 42 (355 μm) contained 0.4% calcium, 0.3% sodium and 4.9% potassium (dry weight basis, data supplied by manufacturer). Grade A frozen surimi from bigeye snapper (Priacanthus macracanthus) was obtained from Man A Frozen Foods Co., Ltd. (Songkhla, Thailand) and kept at −20 °C until use but not longer than 2 months. Surimi had a moisture content of 75% (w/w).
Preparation of gellan suspension
To prepare gellan suspension
Breaking force and deformation
Breaking force and deformation of surimi gels from bigeye snapper without and with GLP and GLS addition at different levels are shown in Fig. 1. Generally, breaking force is a key parameter used to determine the quality of fish meat gel-based products (Wei et al., 2017). The control gel (without gellan) had the lower breaking force, compared with those added with gellan (p < 0.05). For both gels incorporated with GLP or GLS, breaking force increased with increasing levels of gellan added up to
Conclusions
Gel properties of surimi from bigeye snapper were governed by form and level of gellan. The addition of GLP and GLS increased breaking force, hardness, water holding capacity and whiteness of surimi gel as the levels of gellan increased. Both GLP and GLS could enhance viscoelastic property of surimi paste during heating as indicated by the increased G’. Gellan could act as the active filler in the network of surimi gel. Gellan level had no effect on polymerization of myosin heavy chain. Based
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