School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima, 30000, Thailand.
Synchrotron Light Research Institute (Public Organization), Nakhon Ratchasima, 30000, Thailand.
J Food Sci. 2021 Mar;86(3):881-891. doi: 10.1111/1750-3841.15638. Epub 2021 Feb 18.
The combined effect of ascorbic acid (AsA) and hydrogen peroxide (H O ) on gel-forming ability and structural changes of lizardfish (LZ) and threadfin bream (TB) surimi were investigated. Addition of 0.15% AsA and 0.1% H O greatly increased breaking force and distance of LZ surimi by 300% and 55%, respectively. Combination of 0.2% AsA and 0.15% H O resulted in the maximum TB surimi gel improvement with 150% and 90% increase in breaking force and distance, respectively. Browning reaction obviously occurred when combined AsA and H O was added, due to ascorbic acid oxidation. Polymerization of myosin heavy chain via disulfide bonds was promoted, and the formation of disulfide bonds was involved through oxidation of sulfhydryl groups with increasing AsA and H O . Fourier-transform infrared (FT-IR) spectroscopy revealed a decrease in α-helix and an increase in β-sheet content as AsA and H O increased in both species. A decrease of band area of aliphatic (2,800 to 3,000 and 1,450 cm ), aromatic (1,208, 757, and ratio 850/830 cm ), and change of disulfide bonds (525 and 540 cm ) suggested an increase in hydrophobic interactions and disulfide bonds with addition of these additives. Based on principal component analysis (PCA), textural characteristics were positively correlated with β-sheet content. Our study suggested that combination of AsA and H O greatly enhanced gelation of LZ and TB by increasing not only disulfide bonds but also hydrophobic interactions. PRACTICAL APPLICATION: The combined ascorbic acid and hydrogen peroxide can be used to improve gelation of two important tropical surimi species, namely threadfin bream and lizardfish surimi, without requirement of setting. The optimum concentration of each additive varied with fish species.
抗坏血酸（AsA）和过氧化氢（H2O2）对 䱵鱼（LZ）和金线鱼（TB）鱼糜凝胶形成能力和结构变化的综合影响进行了研究。添加 0.15%AsA 和 0.1%H2O2 可分别使 LZ 鱼糜的断裂力和距离增加 300%和 55%。组合添加 0.2%AsA 和 0.15%H2O2 可使 TB 鱼糜凝胶得到最大改善，断裂力和距离分别增加 150%和 90%。当添加抗坏血酸和 H2O2 时，褐变反应明显发生，这是由于抗坏血酸氧化所致。巯基的氧化促进肌球蛋白重链的二硫键聚合，并且随着 AsA 和 H2O2 的增加，二硫键的形成涉及巯基的氧化。傅里叶变换红外（FT-IR）光谱显示，在两种鱼中，随着 AsA 和 H2O2 的增加，α-螺旋减少，β-折叠含量增加。随着这些添加剂的添加，脂肪族（2800 至 3000 和 1450 cm）、芳香族（1208、757 和 850/830 cm）带面积减少以及二硫键（525 和 540 cm）的变化表明，随着添加这些添加剂，疏水性相互作用和二硫键增加。基于主成分分析（PCA），质构特性与 β-折叠含量呈正相关。我们的研究表明，抗坏血酸和过氧化氢的组合通过增加二硫键和疏水性相互作用，极大地增强了 LZ 和 TB 的凝胶化。
