Wang Hongyi, Li Qiang, Yang Mengru, Wang Hong, Wang Mengtao, Lin Lin, Lu Jianfeng
Engineering Research Center of Bio-Process, Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China.
Anhui Province Key Laboratory for Agriculture Products Modern Processing, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China.
Gels. 2025 Mar 14;11(3):204. doi: 10.3390/gels11030204.
The application of crayfish muscle in surimi products is a potential way to promote their processing and ensure that it is of a high value. In this study, a one-way completely randomized design was used to prepare mixed surimi gels with different proportions of crayfish muscle. The effect of transglutaminase (TGase) on the improvement in the structural properties, water-binding capacity, micromorphology and protein conformation of blended gels was explored using mass spectrometry, centrifugation, scanning electron microscopy, and Fourier transform infrared spectroscopy. The results of thus study were analyzed by one-way ANOVA showed that in the absence of TGase, crayfish muscle made the microstructure of the blended gel looser and rougher, with a reduction in the strength of the gel and a decrease in the water holding capacity. The addition of 0.6% TGase was able to ameliorate this negative effect by promoting the formation of key chemical bonds and changes in protein conformation, which ultimately led to the enhancement of the crayfish-surimi blended gel properties. Practically, this study provides a viable strategy for incorporating crayfish into surimi products, enabling the development of novel, high-quality seafood products with improved texture and moisture retention, thereby enhancing consumer appeal and reducing waste in crayfish processing.
小龙虾肌肉在鱼糜制品中的应用是促进其加工并确保其具有高价值的一种潜在方式。在本研究中，采用单因素完全随机设计制备了不同比例小龙虾肌肉的混合鱼糜凝胶。利用质谱、离心、扫描电子显微镜和傅里叶变换红外光谱法，探究了转谷氨酰胺酶（TGase）对混合凝胶结构特性、持水能力、微观形态和蛋白质构象改善的影响。通过单因素方差分析对本研究结果进行分析，结果表明，在没有TGase的情况下，小龙虾肌肉使混合凝胶的微观结构更松散、更粗糙，凝胶强度降低，持水能力下降。添加0.6%的TGase能够通过促进关键化学键的形成和蛋白质构象的变化来改善这种负面影响，最终导致小龙虾-鱼糜混合凝胶性能的增强。实际上，本研究为将小龙虾纳入鱼糜制品提供了一种可行的策略，能够开发出具有改善质地和保水性的新型优质海产品，从而提高消费者的吸引力并减少小龙虾加工中的浪费。
