Gelation properties of silver carp (Hypophthalmichthys molitrix) surimi as affected by phenolic compounds in lotus root knot extract

References

• Wang, Y.; Zhuang, Y.; Yan, H.; Lu, Y.; Deng, X.; Hu, Y.; Xiong, S.; Yang, H. The Influence of pH and Monovalent/Divalent Cations on the Structural and Physicochemical Properties of Myofibrillar Protein from Silver Carp. Food. Chem. 2023, 404, 134519. DOI: 10.1016/j.foodchem.2022.134519.
   PubMed Web of Science ®Google Scholar
• China fy. Beijing, China: China Agricultural Press, (in Chinese). 2022.
   Google Scholar
• Ding, J.; Zhao, X.; Li, X.; Huang, Q. Effects of Different Recovered Sarcoplasmic Proteins on the Gel Performance, Water Distribution and Network Structure of Silver Carp Surimi. Food. Hydroco. 2022, 131, 107835. DOI: 10.1016/j.foodhyd.2022.107835.
   Web of Science ®Google Scholar
• Rawdkuen, S.; Benjakul, S. Whey Protein Concentrate: Autolysis Inhibition and Effects on the Gel Properties of Surimi Prepared from Tropical Fish. Food. Chem. 2008, 106(3), 1077–1084. DOI: 10.1016/j.foodchem.2007.07.028.
   Web of Science ®Google Scholar
• Liu, J.; Fang, C.; Luo, Y.; Ding, Y.; Liu, S. Effects of Konjac Oligo-Glucomannan on the Physicochemical Properties of Frozen Surimi from Red Gurnard (Aspitrigla cuculus). Food. Hydroco. 2019, 89, 668–673. DOI: 10.1016/j.foodhyd.2018.10.056.
   Web of Science ®Google Scholar
• Li, J.; Munir, S.; Yu, X.; Yin, T.; You, J.; Liu, R.; Xiong, S.; Hu, Y. Double-Crosslinked Effect of TGase and EGCG on Myofibrillar Proteins Gel Based on Physicochemical Properties and Molecular Docking. Food. Chem. 2021, 345, 128655. DOI: 10.1016/j.foodchem.2020.128655.
   PubMed Web of Science ®Google Scholar
• Zhao, X.; Wang, X.; Li, X.; Zeng, L.; Huang, J.; Huang, Q.; Zhang, B. Effect of Oil Modification on the Multiscale Structure and Gelatinization Properties of Crosslinked Starch and Their Relationship with the Texture and Microstructure of Surimi/Starch Composite Gels. Food. Chem. 2022, 391, 133236. DOI: 10.1016/j.foodchem.2022.133236.
   PubMed Web of Science ®Google Scholar
• Park, J. W. Surimi and Surimi Seafood. 3rd ed.; CRC Press: Boca Raton, Florida, 2014.
   Google Scholar
• Prodpran, T.; Benjakul, S.; Phatcharat, S. Effect of Phenolic Compounds on Protein Cross-Linking and Properties of Film from Fish Myofibrillar Protein. Int. J. Biol. Macromol. 2012, 51(5), 774–782. DOI: 10.1016/j.ijbiomac.2012.07.010.
   PubMed Web of Science ®Google Scholar
• Shitole, S. S.; Balange, A. K.; Gangan, S. S. Use of Seaweed (Sargassum tenerrimum) Extract as Gel Enhancer for Lesser Sardine (Sardinella brachiosoma) Surimi. Int. Aquat. Res. 2014, 6(1), 55. DOI: 10.1007/s40071-014-0055-9.
   Google Scholar
• Buamard, N.; Benjakul, S. Cross-Linking Activity of Ethanolic Coconut Husk Extract Toward Sardine (Sardinella albella) Muscle Proteins. J. Food Biochem. 2017, 41(2), e12283. DOI: 10.1111/jfbc.12283.
   Web of Science ®Google Scholar
• Buamard, N.; Benjakul, S. Improvement of Gel Properties of Sardine (Sardinella albella) Surimi Using Coconut Husk Extracts. Food. Hydroco. 2015, 51, 146–155. DOI: 10.1016/j.foodhyd.2015.05.011.
   Web of Science ®Google Scholar
• Ozdal, T.; Capanoglu, E.; Altay, F. A Review on Protein–Phenolic Interactions and Associated Changes. Food Res. Int. 2013, 51(2), 954–970. DOI: 10.1016/j.foodres.2013.02.009.
   Web of Science ®Google Scholar
• Munir, S.; Hu, Y.; Liu, Y.; Xiong, S. Enhanced Properties of Silver Carp Surimi-Based Edible Films Incorporated with Pomegranate Peel and Grape Seed Extracts Under Acidic Condition. Food Pack. Shelf Life. 2019, 19, 114–120. DOI: 10.1016/j.fpsl.2018.12.001.
   Web of Science ®Google Scholar
• Sharma, S.; Majumdar, R. K.; Mehta, N. K. Gelling Properties and Microstructure of the Silver Carp Surimi Treated with Pomegranate (Punica Granatum L.) Peel Extract. J. Food Sci. Technol. 2022, 59, 4210–4220. DOI: 10.1007/s13197-022-05478-1.
   PubMed Web of Science ®Google Scholar
• Balange, A.; Benjakul, S. Enhancement of Gel Strength of Bigeye Snapper (Priacanthus tayenus) Surimi Using Oxidised Phenolic Compounds. Food. Chem. 2009, 113(1), 61–70. DOI: 10.1016/j.foodchem.2008.07.039.
   Web of Science ®Google Scholar
• Zhu, Z.; Li, S.; He, J.; Thirumdas, R.; Montesano, D.; Barba, F. J. Enzyme-Assisted Extraction of Polyphenol from Edible Lotus (Nelumbo nucifera) Rhizome Knot: Ultra-Filtration Performance and HPLC-MS2 Profile. Food Res. Int. 2018, 111, 291–298. DOI: 10.1016/j.foodres.2018.05.047.
   PubMed Web of Science ®Google Scholar
• Hu, M.; Skibsted, L. H. Antioxidative Capacity of Rhizome Extract and Rhizome Knot Extract of Edible Lotus (Nelumbo nuficera). Food. Chem. 2002, 76(3), 327–333. DOI: 10.1016/S0308-8146(01)00280-1.
   Web of Science ®Google Scholar
• Shi, L.; Wang, X.; Chang, T.; Wang, C.; Yang, H.; Cui, M. Effects of Vegetable Oils on Gel Properties of Surimi Gels. LWT - Food Sci. Technol. 2014, 57(2), 586–593. DOI: 10.1016/j.lwt.2014.02.003.
   Web of Science ®Google Scholar
• Wang, Y.; Tu, X.; Shi, L.; Yang, H. Quality Characteristics of Silver Carp Surimi Gels as Affected by Okara. Int. J. Food Prop. 2023, 26(1), 49–64. DOI: 10.1080/10942912.2022.2153863.
   Web of Science ®Google Scholar
• Zhang, F.; Fang, L.; Wang, C.; Shi, L.; Chang, T.; Yang, H.; Cui, M. Effects of Starches on the Textural, Rheological, and Color Properties of Surimi–Beef Gels with Microbial Tranglutaminase. Meat. Sci. 2013, 93(3), 533–537. DOI: 10.1016/j.meatsci.2012.11.013.
   PubMed Web of Science ®Google Scholar
• Gu, R.; Xiao, X.; Sun, J.; Shi, L.; Yang, H. Effects of Rice Residue on Physicochemical Properties of Silver Carp Surimi Gels. Int. J. Food Prop. 2018, 21(1), 1743–1754. DOI: 10.1080/10942912.2016.1214146.
   Web of Science ®Google Scholar
• Lowry, O.; Rosebrough, N.; Farr, A. L.; Randall, R. Protein Measurement with the Folin Phenol Reagent. J. Biol. Chem. 1951, 193(1), 265–275. DOI: 10.1016/S0021-9258(19)52451-6.
   PubMed Web of Science ®Google Scholar
• Jia, D.; Huang, Q.; Xiong, S. Chemical Interactions and Gel Properties of Black Carp Actomyosin Affected by MTGase and Their Relationships. Food. Chem. 2016, 196, 1180–1187. DOI: 10.1016/j.foodchem.2015.10.030.
   PubMed Web of Science ®Google Scholar
• Ellman, G. L. Tissue Sulfhydryl Groups. Archiv. of Biochem & Biophys. 1959, 82(1), 70–77. DOI: 10.1016/0003-9861(59)90090-6.
   PubMed Web of Science ®Google Scholar
• Chang, T.; Wang, C.; Yang, H.; Xiong, S.; Liu, Y.; Liu, R. Comparison of Conventional Washing Processing and pH Shift Processing on Gelation Characteristics of Bighead Carp (Aristichthys nobilis) Muscle Proteins. J. Aquat. Food Prod. Technol. 2017, 26(1), 103–114. DOI: 10.1080/10498850.2015.1099067.
   Web of Science ®Google Scholar
• Oujifard, A.; Benjakul, S.; Ahmad, M.; Seyfabadi, J. Effect of Bambara Groundnut Protein Isolate on Autolysis and Gel Properties of Surimi from Threadfin Bream (Nemipterus bleekeri). LWT - Food Sci. Technol. 2012, 47(2), 261–266. DOI: 10.1016/j.lwt.2012.01.016.
   Web of Science ®Google Scholar
• Huang, B.; He, J.; Ban, X.; Zeng, H.; Yao, X.; Wang, Y. Antioxidant Activity of Bovine and Porcine Meat Treated with Extracts from Edible Lotus (Nelumbo Nucifera) Rhizome Knot and Leaf. Meat. Sci. 2011, 87(1), 46–53. DOI: 10.1016/j.meatsci.2010.09.001.
   PubMed Web of Science ®Google Scholar
• Zhu, Z.; Guan, Q.; Koubaa, M.; Barba, F. J.; Roohinejad, S.; Cravotto, G.; Yang, X.; Li, S.; He, J. HPLC-DAD-ESI-MS2 Analytical Profile of Extracts Obtained from Purple Sweet Potato After Green Ultrasound-Assisted Extraction. Food. Chem. 2017, 215, 391–400. DOI: 10.1016/j.foodchem.2016.07.157.
   PubMed Web of Science ®Google Scholar
• Fattore, M.; Montesano, D.; Pagano, E.; Teta, R.; Borrelli, F.; Mangoni, A.; Seccia, S.; Albrizio, S. Carotenoid and Flavonoid Profile and Antioxidant Activity in “Pomodorino Vesuviano” Tomatoes. J. Food Compost. Anal. 2016, 53, 61–68. DOI: 10.1016/j.jfca.2016.08.008.
   Web of Science ®Google Scholar
• Rocchetti, G.; Lucini, L.; Chiodelli, G.; Giuberti, G.; Montesano, D.; Masoero, F.; Trevisan, M. Impact of Boiling on Free and Bound Phenolic Profile and Antioxidant Activity of Commercial Gluten-Free Pasta. Food Res. Int. 2017, 100, 69–77. DOI: 10.1016/j.foodres.2017.08.031.
   PubMed Web of Science ®Google Scholar
• Kaewdang, O.; Benjakul, S. Effect of Ethanolic Extract of Coconut Husk on Gel Properties of Gelatin from Swim Bladder of Yellowfin Tuna. LWT - Food Sci. Technol. 2015, 62(2), 955–961. DOI: 10.1016/j.lwt.2015.02.006.
   Web of Science ®Google Scholar
• Singh, A.; Prabowo, F. F.; Benjakul, S.; Pranoto, Y.; Chantakun, K. Combined Effect of Microbial Transglutaminase and Ethanolic Coconut Husk Extract on the Gel Properties and in-Vitro Digestibility of Spotted Golden Goatfish (Parupeneus heptacanthus) Surimi Gel. Food. Hydroco. 2020, 109, 106107. DOI: 10.1016/j.foodhyd.2020.106107.
   Web of Science ®Google Scholar
• Zhang, L.; Li, Q.; Shi, J.; Zhu, B.; Luo, Y. Changes in Chemical Interactions and Gel Properties of Heat-Induced Surimi Gels from Silver Carp (Hypophthalmichthys molitrix) Fillets During Setting and Heating: Effects of Different Washing Solutions. Food. Hydroco. 2018, 75, 116–124. DOI: 10.1016/j.foodhyd.2017.09.007.
   Web of Science ®Google Scholar
• Wasinnitiwong, N.; Benjakul, S.; Hong, H. Effects of κ-Carrageenan on Gel Quality of Threadfin Bream (Nemipterus spp.) Surimi Containing Salted Duck Egg White Powder. Int. J. Biol. Macromol. 2022, 221, 61–70. DOI: 10.1016/j.ijbiomac.2022.08.200.
   PubMed Web of Science ®Google Scholar
• Ali Arfat, Y.; Benjakul, S. Gel Strengthening Effect of Zinc Salts in Surimi from Yellow Stripe Trevally. Food. Biosci. 2013, 3, 1–9. DOI: 10.1016/j.fbio.2013.04.009.
   Web of Science ®Google Scholar
• Pansera, M. R.; Iob, G. A.; Atti-Santos, A. C.; Rossato, M.; Atti-Serafini, L.; Cassel, E. Extraction of Tannin by Acacia Mearnsii with Supercritical Fluids. Braz. Arch. Biol. Technol. 2004, 47, 995–998. DOI: 10.1590/S1516-89132004000600019.
   Web of Science ®Google Scholar
• Buamard, N.; Benjakul, S.; Konno, K. Improvement of Gel Quality of Sardine Surimi with Low Setting Phenomenon by Ethanolic Coconut Husk Extract. J. Texture Stud. 2017, 48(1), 47–56. DOI: 10.1111/jtxs.12207.
   Web of Science ®Google Scholar
• Kim, B.; Park, J.; Yoon, W. Rheology and Texture Properties of Surimi Gels. In Surimi and Surimi Seafood, 2nd ed.; CRC Press: Boca Raton, Florida, 2005; pp. 491–582. DOI: 10.1201/9781420028041.ch11.
   Google Scholar
• Chen, J.; Dickinson, E.; Edwards, M. Rheology of Acid-Induced Sodium Caseinate Stabilized Emulsion Gels. J. Texture Stud. 1999, 30(4), 377–396. DOI: 10.1111/j.1745-4603.1999.tb00226.x.
   Web of Science ®Google Scholar
• Yin, T.; Park, J. W. Textural and Rheological Properties of Pacific Whiting Surimi as Affected by Nano-Scaled Fish Bone and Heating Rates. Food. Chem. 2015, 180, 42–47. DOI: 10.1016/j.foodchem.2015.02.021.
   PubMed Web of Science ®Google Scholar
• Lou, X.; Wang, C.; Xiong, Y. L.; Wang, B.; Mims, S. D. Gelation Characteristics of Paddlefish (Polyodon spathula) Surimi Under Different Heating Conditions. J. Food Sci. 2000, 65(3), 394–398. DOI: 10.1111/j.1365-2621.2000.tb16014.x.
   Web of Science ®Google Scholar
• Petcharat, T.; Benjakul, S. Effect of Gellan Incorporation on Gel Properties of Bigeye Snapper Surimi. Food. Hydroco. 2018, 77, 746–753. DOI: 10.1016/j.foodhyd.2017.11.016.
   Web of Science ®Google Scholar
• Xue, H.; Zhang, G.; Han, T.; Li, R.; Liu, H.; Gao, B.; Tu, Y.; Zhao, Y. Improvement of Gel Properties and Digestibility of the Water-Soluble Polymer of Tea Polyphenol-Egg White Under Thermal Treatment. Food. Chem. 2022, 372, 131319. DOI: 10.1016/j.foodchem.2021.131319.
   PubMed Web of Science ®Google Scholar
• Lanier, T.; Yongsawatdigul, J.; Carvajal-Rondanelli, P. Surimi Gelation Chem. In Surimi and Surimi Seafood; CRC Press: Boca Raton, Florida, 2013; pp. 101–140. DOI: 10.1201/b16009-6.
   Google Scholar
• Zhou, X.; Jiang, S.; Zhao, D.; Zhang, J.; Gu, S.; Pan, Z.; Ding, Y. Changes in Physicochemical Properties and Protein Structure of Surimi Enhanced with Camellia Tea Oil. LWT - Food Sci. Technol. 2017, 84, 562–571. DOI: 10.1016/j.lwt.2017.03.026.
   Web of Science ®Google Scholar
• Zhang, Y.; Lv, Y.; Chen, L.; Wu, H.; Zhang, Y.; Suo, Z.; Wang, S.; Liang, Y.; Xu, X.; Zhou, G., et al. Inhibition of Epigallocatechin-3-Gallate/protein Interaction by Methyl-β-Cyclodextrin in Myofibrillar Protein Emulsion Gels Under Oxidative Stress. J. Agric. Food Chem. 2018, 66(30), 8094–8103. DOI: 10.1021/acs.jafc.8b00275.
   PubMed Web of Science ®Google Scholar
• Q-D, X.; Z-L, Y.; Zeng, W. -C. Structural and Functional Modifications of Myofibrillar Protein by Natural Phenolic Compounds and Their Application in Pork Meatball. Food Res. Int. 2021, 148, 110593. DOI: 10.1016/j.foodres.2021.110593.
   PubMed Web of Science ®Google Scholar
• Cao, Y.; True, A. D.; Chen, J.; Xiong, Y. L. Dual Role (Anti- and Pro-Oxidant) of Gallic Acid in Mediating Myofibrillar Protein Gelation and Gel in vitro Digestion. J. Agric. Food Chem. 2016, 64(15), 3054–3061. DOI: 10.1021/acs.jafc.6b00314.
   PubMed Web of Science ®Google Scholar
• Lu, H.; Zhang, L.; Li, Q.; Luo, Y. Comparison of Gel Properties and Biochemical Characteristics of Myofibrillar Protein from Bighead Carp (Aristichthys nobilis) Affected by Frozen Storage and a Hydroxyl Radical-Generation Oxidizing System. Food. Chem. 2017, 223, 96–103. DOI: 10.1016/j.foodchem.2016.11.143.
   PubMed Web of Science ®Google Scholar
• Balange, A. K.; Benjakul, S. Effect of Oxidised Tannic Acid on the Gel Properties of Mackerel (Rastrelliger kanagurta) Mince and Surimi Prepared by Different Washing Processes. Food. Hydroco. 2009, 23(7), 1693–1701. DOI: 10.1016/j.foodhyd.2009.01.007.
   Web of Science ®Google Scholar
• Temdee, W.; Benjakul, S. Effect of Oxidized Kiam Wood and Cashew Bark Extracts on Gel Properties of Gelatin from Cuttlefish Skins. Food. Biosci. 2014, 7, 95–104. DOI: 10.1016/j.fbio.2014.07.001.
   Web of Science ®Google Scholar
• Roy, V. C.; Shiran Chamika, W. A.; Park, J. -S.; Ho, T. C.; Khan, F.; Kim, Y. -M.; Chun, B. -S. Preparation of Bio-Functional Surimi Gel Incorporation of Fish Oil and Green Tea Extracts: Physico-Chemical Activities, in-Vitro Digestibility, and Bacteriostatic Properties. Food. Control. 2021, 130, 108402. DOI: 10.1016/j.foodcont.2021.108402.
   Web of Science ®Google Scholar
• Zhang, D.; Yang, X.; Wang, Y.; Wang, B.; Wang, S.; Chang, J.; Liu, S.; Wang, H. Proanthocyanidin B2 and Transglutaminase Synergistically Improves Gel Properties of Oxidized Myofibrillar Proteins. Food. Chem. 2022, 391, 133262. DOI: 10.1016/j.foodchem.2022.133262.
   PubMed Web of Science ®Google Scholar