Skip to main content
SpringerLink
Log in

Combined Use of Rheology, LF-NMR, and MRI for Characterizing the Gel Properties of Hairtail Surimi with Potato Starch

  • Original Paper
  • Published:
Food and Bioprocess Technology Aims and scope Submit manuscript

Abstract

The effects of potato starch (4%, 8%, 12%, 16%, and 20%) on the gel properties of hairtail surimi were investigated by rheology, low-field nuclear magnetic resonance (LF-NMR), and magnetic resonance imaging (MRI). The results indicated that the addition of potato starch markedly improved the gel properties, including the maximum texture profiles, gel strength, and water holding capacity. The addition of potato starch significantly increased both the storage modulus and loss modulus after the formation of gel rather than changed the type of two curves. Furthermore, there was a positive correlation between heat-induced gel properties and rheological properties in the surimi-starch system. The LF-NMR results indicated that the addition of potato starch had a positive effect toward the shortening of T2 spin-spin relaxation time of gel and water exchange from free water to bound water. Additionally, more uniform water distribution in surimi gel contained potato starch was observed from the result of MRI. The overall results suggested that interactions of starch-protein promoted the most favorable properties of hairtail surimi at the addition of 16% potato starch.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5
Fig. 6
Fig. 7

Similar content being viewed by others

References

  • Campo, L., & Tovar, C. (2008). Influence of the starch content in the viscoelastic properties of surimi gels. Journal of Food Engineering, 84(1), 140–147.

    CAS  Google Scholar 

  • Cando, D., Herranz, B., Borderias, A. J., & Moreno, H. M. (2015). Effect of high pressure on reduced sodium chloride surimi gels. Food Hydrocolloids, 51, 176–187.

    CAS  Google Scholar 

  • Cando, D., Moreno, H. M., Borderas, A. J., & Skara, T. (2016). Combined effect of high hydrostatic pressure and lysine or cystine addition in low-grade surimi gelation with low salt content. Food and Bioprocess Technology, 9(8), 1391–1398.

    CAS  Google Scholar 

  • Cao, M. J., Wu, L. L., Hara, K. J., Weng, L., & Su, W. J. (2005). Purification and characterization of a myofibril-bound serine proteinase from the skeletal muscle of silver carp. Journal of Food Biochemistry, 29(5), 533–546.

    CAS  Google Scholar 

  • Chaijan, M., Benjakul, S., Visessanguan, W., & Faustman, C. (2006). Physicochemical properties, gel-forming ability and myoglobin content of sardine (Sardinella gibbosa) and mackerel (Rastrelliger kanagurta) surimi produced by conventional method and alkaline solubilisation process. European Food Research and Technology, 222(1–2), 58–63.

    CAS  Google Scholar 

  • Chen, H.-H., & Huang, Y. C. (2008). Rheological properties of HPMC enhanced surimi analyzed by small- and large-strain tests-II: Effect of water content and ingredients. Food Hydrocolloids, 22(2), 313–322.

    Google Scholar 

  • Chen, F. L., Wei, Y. M., & Zhang, B. (2010). Characterization of water state and distribution in textured soybean protein using DSC and NMR. Journal of Food Engineering, 100(3), 522–526.

    CAS  Google Scholar 

  • Cheng, X. F., Zhang, M., Adhikari, B., & Islam, M. N. (2014). Effect of power ultrasound and pulsed vacuum treatments on the dehydration kinetics, distribution, and status of water in osmotically dehydrated strawberry: a combined NMR and DSC study. Food and Bioprocess Technology, 7(10), 2782–2792.

    CAS  Google Scholar 

  • Cheng, S. S., Zhang, T., Yao, L., Wang, X. H., Song, Y. K., Wang, H. H., Wang, H. H., & Tan, M. Q. (2018). Use of low-field-NMR and MRI to characterize water mobility and distribution in pacific oyster (Crassostrea gigas) during drying process. Drying Technology, 36(5), 630–636.

    CAS  Google Scholar 

  • Devaux, A., Kromann, P., & Ortiz, O. (2014). Potatoes for sustainable global food security. Potato Research, 57(3–4), 185–199.

    Google Scholar 

  • Egelandsdal, B., Fretheim, K., & Samejima, K. (1986). Dynamic rheological measurements on heat-induced myosin gels: Effect of ionic strength, protein concentration and addition of adenosine triphosphate or pyrophosphate. Journal of the Science of Food and Agriculture, 37(9), 915–926.

    CAS  Google Scholar 

  • Fan, M., Hu, T., Zhao, S., Xiong, S., Xie, J., & Huang, Q. (2017). Gel characteristics and microstructure of fish myofibrillar protein/cassava starch composites. Food Chemistry, 218, 221–230.

    PubMed  CAS  Google Scholar 

  • Frelka, J. C., Phinney, D. M., Yang, X. Y., Knopp, M. V., Heldman, D. R., Wick, M. P., & Vodovotz, Y. (2019). Assessment of chicken breast meat quality after freeze/thaw abuse using magnetic resonance imaging techniques. Journal of the Science of Food and Agriculture, 99(2), 844–853.

    PubMed  CAS  Google Scholar 

  • Gani, A., & Benjakul, S. (2018). Impact of virgin coconut oil nanoemulsion on properties of croaker surimi gel. Food Hydrocolloids, 82, 34–44.

    CAS  Google Scholar 

  • Guan, W., Ren, X., Li, Y., & Mao, L. (2019). The beneficial effects of grape seed, sage and oregano extracts on the quality and volatile flavor component of hairtail fish balls during cold storage at 4 °C. LWT-Food Science and Technology, 101, 25–31.

    CAS  Google Scholar 

  • Han, M., Zhang, Y., Fei, Y., Xu, X., & Zhou, G. (2009). Effect of microbial transglutaminase on NMR relaxometry and microstructure of pork myofibrillar protein gel. European Food Research and Technology, 228(4), 665–670.

    CAS  Google Scholar 

  • Hsu, C. K., & Chiang, B. H. (2002). Effects of water, oil, starch, calcium carbonate and titanium dioxide on the colour and texture of threadfin and hairtail surimi gels. International Journal of Food Science and Technology, 37(4), 387–393.

    CAS  Google Scholar 

  • Hu, Y., Shao, Y., Wu, C., Yuan, C., Ishimura, G., Liu, W., & Chen, S. (2018). γ-PGA and MTGase improve the formation of ε-(γ-glutamyl) lysine cross-links within hairtail (Trichiurus haumela) surimi protein. Food Chemistry, 242, 330–337.

    PubMed  CAS  Google Scholar 

  • Huang, S. B., Lin, H. M., & Deng, S. G. (2015). Study of anti-fatigue effect in rats of ferrous chelates including hairtail protein hydrolysates. Nutrients, 7(12), 9860–9871.

    PubMed  PubMed Central  CAS  Google Scholar 

  • Huang, T., Tu, Z. C., Wang, H., Shangguan, X. C., Zhang, L., Zhang, N. H., & Bansal, N. (2017). Pectin and enzyme complex modified fish scales gelatin: Rheological behavior, gel properties and nanostructure. Carbohydrate Polymers, 156, 294–302.

    PubMed  CAS  Google Scholar 

  • Jin, S. K., Kim, I. S., Jung, H. J., Kim, D. H., Choi, Y. J., & Hur, S. J. (2011). Effect of cryoprotectants on chemical, mechanical and sensorial characteristics of spent laying hen surimi. Food and Bioprocess Technology, 4(8), 1407–1413.

    CAS  Google Scholar 

  • Kong, W. J., Zhang, T., Feng, D. D., Xue, Y., Wang, Y. M., Li, Z. J., Yang, W. G., & Xue, C. H. (2016). Effects of modified starches on the gel properties of Alaska Pollock surimi subjected to different temperature treatments. Food Hydrocolloids, 56, 20–28.

    CAS  Google Scholar 

  • Kudre, T. G., & Benjakul, S. (2014). Effects of Bambara groundnut protein isolates and microbial transglutaminase on textural and sensorial properties of Surmi gel from sardine (Sardinella albella). Food and Bioprocess Technology, 7(6), 1570–1580.

    CAS  Google Scholar 

  • Li, S., He, Z., & Li, H. (2018). Effect of nano-scaled rabbit bone powder on physicochemical properties of rabbit meat batter. Journal of the Science of Food and Agriculture, 98(12), 4533–4541.

    PubMed  CAS  Google Scholar 

  • Liu, J., Zhu, K., Ye, T., Wan, S., Wang, Y., Wang, D., Li, B., & Wang, C. (2013). Influence of konjac glucomannan on gelling properties and water state in egg white protein gel. Food Research International, 51(2), 437–443.

    CAS  Google Scholar 

  • Moller, S. M., Grossi, A., Christensen, M., Orlien, V., Soltoft-Jensen, J., Straadt, I. K., Thybo, A. K., & Bertram, H. C. (2011). Water properties and structure of pork sausages as affected by high-pressure processing and addition of carrot fibre. Meat Science, 87(4), 387–393.

    PubMed  Google Scholar 

  • Noda, T., Takigawa, S., Matsuura-Endo, C., Kim, S. J., Hashimoto, N., Yamauchi, H., Hanashiro, I., & Takeda, Y. (2005). Physicochemical properties and amylopectin structures of large, small, and extremely small potato starch granules. Carbohydrate Polymers, 60(2), 245–251.

    CAS  Google Scholar 

  • Patel, K. K., Khan, M. A., & Kar, A. (2013). Recent developments in applications of MRI techniques for foods and agricultural produce-an overview. Journal of Food Science and Technology, 52(1), 1–26.

    Google Scholar 

  • Patino, J. M. R., & Pilosof, A. M. R. (2011). Protein-polysaccharide interactions at fluid interfaces. Food Hydrocolloids, 25(8), 1925–1937.

    Google Scholar 

  • Pongviratchai, P., & Park, J. W. (2007). Electrical conductivity and physical properties of surimi-potato starch under ohmic heating. Journal of Food Science, 72(9), E503–E507.

    PubMed  CAS  Google Scholar 

  • Stangierski, J., & Baranowska, H. M. (2015). The influence of heating and cooling process on the water binding in transglutaminase-modified chicken protein preparation, assessed using low-field NMR. Food and Bioprocess Technology, 8(12), 2359–2367.

    CAS  Google Scholar 

  • Tabilo-Munizaga, G., & Barbosa-Canovas, G. V. (2004). Color and textural parameters of pressurized and heat-treated surimi gels as affected by potato starch and egg white. Food Research International, 37(8), 767–775.

    Google Scholar 

  • Wu, M. C., Hamann, D. D., & Lanier, T. C. (1985). Rheological and calorimetric investigations of starch-fish protein systems during thermal processing. Journal of Texture Studies, 16(1), 53–74.

    CAS  Google Scholar 

  • Wu, C., Yuan, C., Chen, S., Liu, D., Ye, X., & Hu, Y. (2015). The effect of curdlan on the rheological properties of restructured ribbonfish (Trichiurus spp.) meat gel. Food Chemistry, 179, 222–231.

    PubMed  CAS  Google Scholar 

  • Xu, B. G., Zhang, M., Bhandari, B., Cheng, X. F., & Sun, J. C. (2015). Effect of ultrasound immersion freezing on the quality attributes and water distributions of wrapped red radish. Food and Bioprocess Technology, 8(6), 1366–1376.

    Google Scholar 

  • Xu, F. F., Jin, X., Zhang, L., & Chen, X. D. (2017). Investigation on water status and distribution in broccoli and the effects of drying on water status using NMR and MRI methods. Food Research International, 96, 191–197.

    PubMed  CAS  Google Scholar 

  • Yang, H., & Park, J. W. (1998). Effects of starch properties and thermal-processing conditions on surimi-starch gels. LWT-Food Science and Technology, 31(4), 344–353.

    CAS  Google Scholar 

  • Yu, N., Xu, Y., Jiang, Q., & Xia, W. (2017). Molecular forces involved in heat-induced freshwater surimi gel: Effects of various bond disrupting agents on the gel properties and protein conformation changes. Food Hydrocolloids, 69, 193–201.

    CAS  Google Scholar 

  • Zhang, F. H., Fang, L., Wang, C. J., Shi, L., Chang, T., Yang, H., & Cui, M. (2013). Effects of starches on the textural, rheological, and color properties of surimi-beef gels with microbial tranglutaminase. Meat Science, 93(3), 533–537.

    PubMed  CAS  Google Scholar 

  • Zhang, F. L., Liang, Y., Tan, C. P., Lu, Y. M., & Cui, B. (2014). Research on the water-holding capacity of pork sausage with acetate cassava starch. Starch-Starke, 66(11–12), 1033–1040.

    CAS  Google Scholar 

  • Zhang, H., Xiong, Y., Bakry, A. M., Xiong, S., Yin, T., Zhang, B., Huang, J., Liu, Z., & Huang, Q. (2019). Effect of yeast β-glucan on gel properties, spatial structure and sensory characteristics of silver carp surimi. Food Hydrocolloids, 88, 256–264.

    CAS  Google Scholar 

Download references

Funding

This work was financially supported by National Key R&D Program of China [grant numbers 2018YFD0901105], Zhejiang Xinmiao Talents Program [grant numbers 2018R405044] as well as K. C. Wong Magna Fund at Ningbo University. Special thanks to Shanghai Niumag Corporation for providing LF-NMR equipment with this study.

Author information

Authors and Affiliations

  1. College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, 315211, China

    Huabin Luo, Lu Lin, Yongli Si, Xing Gao, Dalun Xu, Ru Jia & Wenge Yang

  2. Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo, 315211, China

    Huabin Luo, Dalun Xu, Ru Jia & Wenge Yang

  3. Wageningen University & Research, 6708 PB, Wageningen, Netherlands

    Huabin Luo & Chenxu Guo

Authors
  1. Huabin Luo
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Chenxu Guo
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Lu Lin
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Yongli Si
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Xing Gao
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Dalun Xu
    View author publications

    You can also search for this author in PubMed Google Scholar

  7. Ru Jia
    View author publications

    You can also search for this author in PubMed Google Scholar

  8. Wenge Yang
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Wenge Yang.

Additional information

Publisher’s Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Luo, H., Guo, C., Lin, L. et al. Combined Use of Rheology, LF-NMR, and MRI for Characterizing the Gel Properties of Hairtail Surimi with Potato Starch. Food Bioprocess Technol 13, 637–647 (2020). https://doi.org/10.1007/s11947-020-02423-y

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11947-020-02423-y

Keywords

Search

Navigation