Starch-fatty acid complexes improve the gel properties and enhance the fatty acid content of Nemipterus virgatus surimi under high-temperature treatment.
Food Chem
; 362: 130253, 2021 Nov 15.
Article
em En
| MEDLINE
| ID: mdl-34116429
ABSTRACT
The effect of high amylose corn starch (HAS)-fatty acid complexes on the gel properties, protein secondary structure, microstructure, fatty acid content, and sensory properties of surimi under high-temperature treatment were investigated. The formation of HAS-fatty acid complexes increased melting temperature and decreased average particle size of HAS. The addition of HAS-fatty acid complexes significantly improved the breaking force, deformation and whiteness of surimi gels. The water in surimi gels containing HAS or HAS-fatty acid complexes became increasingly immobilized. HAS or HAS-fatty acid complexes promoted protein conformational transition from α-helix structure to other three secondary structure. Surimi gels added with HAS-fatty acid complexes had more compact network structure and higher fatty acid content. Moreover, the better sensory properties were obtained in surimi gels containing HAS-fatty acid complexes. Therefore, starch-fatty acid complexes not only could improve the gel properties of surimi, but also enhance its fatty acid content.
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Base de dados:
MEDLINE
Assunto principal:
Amido
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Ácidos Graxos
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Produtos Pesqueiros
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Peixes
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Aditivos Alimentares
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Géis
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Temperatura Alta
Idioma:
En
Ano de publicação:
2021
Tipo de documento:
Article