Gel properties of blue round scad (Decapterus maruadsi) mince as influenced by the addition of egg white powder
Qi Wu
College of Food Science and Technology, Bohai University, Jinzhou, China
National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, China
Contribution: Writing - original draft (equal)
Search for more papers by this authorWei Wang
College of Food Science and Technology, Bohai University, Jinzhou, China
National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, China
Contribution: Methodology (equal)
Search for more papers by this authorXue-peng Li
College of Food Science and Technology, Bohai University, Jinzhou, China
National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, China
Contribution: Conceptualization (equal), Methodology (equal)
Search for more papers by this authorCorresponding Author
Shu-min Yi
College of Food Science and Technology, Bohai University, Jinzhou, China
National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, China
Correspondence
Shu-min Yi and Jian-rong Li, College of Food Science and Technology, Bohai University and National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, National R&D Branch Center of Surimi and Surimi Products Processing, 19 KeJi Road, Jinzhou, Liaoning 121013, China.
Email: [email protected] and [email protected]
Contribution: Data curation (equal), Funding acquisition (equal)
Search for more papers by this authorHong-bo Mi
College of Food Science and Technology, Bohai University, Jinzhou, China
National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, China
Contribution: Writing - review & editing (equal)
Search for more papers by this authorYong-xia Xu
College of Food Science and Technology, Bohai University, Jinzhou, China
National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, China
Contribution: Software (equal)
Search for more papers by this authorCorresponding Author
Jian-rong Li
College of Food Science and Technology, Bohai University, Jinzhou, China
National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, China
Correspondence
Shu-min Yi and Jian-rong Li, College of Food Science and Technology, Bohai University and National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, National R&D Branch Center of Surimi and Surimi Products Processing, 19 KeJi Road, Jinzhou, Liaoning 121013, China.
Email: [email protected] and [email protected]
Contribution: Funding acquisition (equal), Supervision (equal)
Search for more papers by this authorQi Wu
College of Food Science and Technology, Bohai University, Jinzhou, China
National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, China
Contribution: Writing - original draft (equal)
Search for more papers by this authorWei Wang
College of Food Science and Technology, Bohai University, Jinzhou, China
National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, China
Contribution: Methodology (equal)
Search for more papers by this authorXue-peng Li
College of Food Science and Technology, Bohai University, Jinzhou, China
National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, China
Contribution: Conceptualization (equal), Methodology (equal)
Search for more papers by this authorCorresponding Author
Shu-min Yi
College of Food Science and Technology, Bohai University, Jinzhou, China
National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, China
Correspondence
Shu-min Yi and Jian-rong Li, College of Food Science and Technology, Bohai University and National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, National R&D Branch Center of Surimi and Surimi Products Processing, 19 KeJi Road, Jinzhou, Liaoning 121013, China.
Email: [email protected] and [email protected]
Contribution: Data curation (equal), Funding acquisition (equal)
Search for more papers by this authorHong-bo Mi
College of Food Science and Technology, Bohai University, Jinzhou, China
National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, China
Contribution: Writing - review & editing (equal)
Search for more papers by this authorYong-xia Xu
College of Food Science and Technology, Bohai University, Jinzhou, China
National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, China
Contribution: Software (equal)
Search for more papers by this authorCorresponding Author
Jian-rong Li
College of Food Science and Technology, Bohai University, Jinzhou, China
National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, China
Correspondence
Shu-min Yi and Jian-rong Li, College of Food Science and Technology, Bohai University and National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, National R&D Branch Center of Surimi and Surimi Products Processing, 19 KeJi Road, Jinzhou, Liaoning 121013, China.
Email: [email protected] and [email protected]
Contribution: Funding acquisition (equal), Supervision (equal)
Search for more papers by this authorThis article was published on AA publication on: 17 May 2022.
Funding information: National Natural Science Foundation of China, Grant/Award Number: U20A2067; Liaoning Revitalization Talents Program, Grant/Award Number: XLYC1907040; Graduate innovation fund of Bohai University, Grant/Award Number: YJC2021-050
Abstract
The use of egg white powder (EWP) to enhance the physicochemical properties, molecular structure, and thermal stability of Decapterus maruadsi mince gels was investigated. The thermal stability was analyzed by adding spray-dried EWP (0, 0.2, 0.4, 0.6, 0.8, and 1%) to the mince, and mince gels were prepared to study the changes in their fracture constant, water distribution, microstructure, and protein conformation of mince gels. In addition, the stress–strain curve of the EWP-mince gel was measured to obtain its compressive modulus (E). The formation of the mince gel was promoted by EWP, and the whiteness, fracture constant, water-holding capacity (WHC), and immobilized water were all enhanced. At 0.8% addition of EWP, the fracture constant increased from 176.715 ± 2.463 N/m to 348.631 ± 3.144 N/m (p < .05), which was a nearly twofold improvement. Additionally, the WHC increased from 75.21% to 79.99%, and the percentage of immobilized water increased from 94.03% to 94.91%. The EWP-mince gel network structure was the most uniform and dense, and there were increases in hydrogen bonds, disulfide bonds, β-sheets, and β-turns in mince gels, as well as the storage modulus (G′) and enthalpy (ΔH). In contrast to the control group, the relative content of α-helixes decreased from 53.34% to 37.09% and transformed into other secondary structures, and the bulk water and cooking loss also decreased to 2.41% and 8.51%, respectively. Consequently, EWP effectively improved the quality of mince products, and the effect was most apparent when 0.8% was added.
Open Research
DATA AVAILABILITY STATEMENT
The data that support the findings of this study are available on request from the corresponding author. The data are not publicly available due to privacy or ethical restrictions.
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