Walayat Noman, Liu Jianhua, Nawaz Asad, Aadil Rana Muhammad, López-Pedrouso María, Lorenzo José M
College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China.
Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China.
Antioxidants (Basel). 2022 Feb 28;11(3):486. doi: 10.3390/antiox11030486.
Texture is an important parameter in determining the quality characteristics and consumer acceptability of seafood and fish protein-based products. The addition of food-based additives as antioxidants (monosaccharides, oilgosaccharides, polysaccharides and protein hydrolysates) in surimi and other seafood products has become a promising trend at an industrial scale. Improvement in gelling, textural and structural attributes of surimi gel could be attained by inhibiting the oxidative changes, protein denaturation and aggregation with these additives along with new emerging processing techniques. Moreover, the intermolecular crosslinking of surimi gel can be improved with the addition of different food hydrocolloid-based antioxidants in combination with modern processing techniques. The high-pressure processing (HPP) technique with polysaccharides can develop surimi gel with better physicochemical, antioxidative, textural attributes and increase the gel matrix than conventional processing methods. The increase in protein oxidation, denaturation, decline in water holding capacity, gel strength and viscoelastic properties of surimi gel can be substantially improved by microwave (MW) processing. The MW, ultrasonication and ultraviolet (UV) treatments can significantly increase the textural properties (hardness, gumminess and cohesiveness) and improve the antioxidative properties of surimi gel produced by different additives. This study will review potential opportunities and primary areas of future exploration for high-quality surimi gel products. Moreover, it also focuses on the influence of different antioxidants as additives and some new production strategies, such as HPP, ultrasonication, UV and MW and ohmic processing. The effects of additives in combination with different modern processing technologies on surimi gel texture are also compared.
质地是决定海鲜和鱼类蛋白基产品质量特性及消费者接受度的重要参数。在鱼糜和其他海产品中添加基于食品的添加剂作为抗氧化剂（单糖、低聚糖、多糖和蛋白质水解物）已成为工业规模上一个有前景的趋势。通过抑制氧化变化、蛋白质变性和聚集，以及采用新兴加工技术，这些添加剂可以改善鱼糜凝胶的凝胶化、质地和结构特性。此外，添加不同的基于食品水胶体的抗氧化剂并结合现代加工技术，可以改善鱼糜凝胶的分子间交联。与传统加工方法相比，多糖高压处理（HPP）技术可以制备出具有更好物理化学、抗氧化和质地特性且凝胶基质更强的鱼糜凝胶。微波（MW）处理可以显著改善鱼糜凝胶中蛋白质的氧化、变性，提高其持水能力、凝胶强度和粘弹性。MW、超声处理和紫外线（UV）处理可以显著提高不同添加剂制备的鱼糜凝胶的质地特性（硬度、黏性和内聚性），并改善其抗氧化性能。本研究将综述高品质鱼糜凝胶产品的潜在机会和未来探索的主要领域。此外，还将重点关注不同抗氧化剂作为添加剂的影响以及一些新的生产策略，如HPP、超声处理、UV、MW和欧姆处理。同时，还将比较添加剂与不同现代加工技术组合对鱼糜凝胶质地的影响。
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