Buamard Natchaphol, Singh Avtar, Zhang Bin, Hong Hui, Singh Prabjeet, Benjakul Soottawat
International Center of Excellence in Seafood Science and Innovation (ICE-SSI), Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Songkhla, Thailand.
College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China.
Foods. 2023 Apr 13;12(8):1635. doi: 10.3390/foods12081635.
The quality of surimi gel can be improved using protein cross-linkers, especially from plant extracts. Apart from the presence of phenolic compounds, Duea ching fruit is rich in calcium, which can activate indigenous transglutaminase or form the salt bridge between protein chains. Its extract can serve as a potential additive for surimi. The effect of different media for the extraction of Duea ching was studied and the use of the extract in sardine surimi gel was also investigated. The Duea ching fruit extract (DCE) was prepared using distilled water and ethanol (EtOH) at varying concentrations. The DCE prepared using 60% EtOH (DCE-60) had the highest antioxidant activity and total phenolic content. When DCE-60 (0-0.125%; ) was added to the sardine surimi gel, the breaking force (BF), deformation (DF) and water holding capacity (WHC) of the gel upsurged and the highest values were attained with the 0.05% DCE-60 addition ( < 0.05). However, the whiteness of the gel decreased when DCE-60 levels were augmented. The gel containing 0.05% DCE-60, namely D60-0.05, showed a denser network and had a higher overall likeness score than the control. When the D60-0.05 gel was packed in air, under vacuum or modified atmospheric packaging and stored at 4 °C, BF, DF, WHC and whiteness gradually decreased throughout 12 days of storage. However, the D60-0.05 gel sample showed lower deterioration than the control, regardless of the packaging. Moreover, the gel packaged under vacuum conditions showed the lowest reduction in properties throughout the storage than those packaged with another two conditions. Thus, the incorporation of 0.05% DCE-60 could improve the properties of sardine surimi gel and the deterioration of the resulting gel was retarded when stored at 4 °C under vacuum packaging conditions.
使用蛋白质交联剂，尤其是植物提取物，可以提高鱼糜凝胶的品质。除了含有酚类化合物外，杜英果实富含钙，钙可以激活内源性转谷氨酰胺酶或在蛋白质链之间形成盐桥。其提取物可作为鱼糜的潜在添加剂。研究了不同介质对杜英提取物的提取效果，并考察了该提取物在沙丁鱼鱼糜凝胶中的应用。采用蒸馏水和不同浓度的乙醇制备了杜英果实提取物（DCE）。用60%乙醇制备的DCE（DCE-60）具有最高的抗氧化活性和总酚含量。当向沙丁鱼鱼糜凝胶中添加DCE-60（0-0.125%）时，凝胶的断裂力（BF）、变形量（DF）和持水能力（WHC）均有所提高，添加0.05% DCE-60时达到最高值（<0.05）。然而，当DCE-60含量增加时，凝胶的白度会降低。含有0.05% DCE-60的凝胶，即D60-0.05，显示出更致密的网络结构，并且总体相似度得分高于对照组。当D60-0.05凝胶在空气、真空或气调包装下包装并在4℃下储存时，在整个12天的储存过程中，BF、DF、WHC和白度逐渐降低。然而，无论包装方式如何，D60-0.05凝胶样品的劣化程度均低于对照组。此外，在整个储存过程中，真空包装的凝胶样品的性能下降幅度低于其他两种包装条件下的样品。因此，添加0.05% DCE-60可以改善沙丁鱼鱼糜凝胶的性能，并且在真空包装条件下于4℃储存时，所得凝胶的劣化受到抑制。
