Effect of Oxidized Dihydromyricetin on the Gel Property of Surimi from Silver Carp (<i>Hypophthalmichthys molitrix</i>)

YU Qinye; DING Ning; SUN Xiaoyue; TAN Yuqing; LUO Yongkang; HONG Hui

doi:10.13386/j.issn1002-0306.2023110070

Volume 45 Issue 17

Aug. 2024

Turn off MathJax

Article Contents

Abstract

References

Supplements

Science and Technology of Food Industry > 2024 > 45(17): 113-120. > DOI: 10.13386/j.issn1002-0306.2023110070

YU Qinye, DING Ning, SUN Xiaoyue, et al. Effect of Oxidized Dihydromyricetin on the Gel Property of Surimi from Silver Carp (Hypophthalmichthys molitrix)[J]. Science and Technology of Food Industry, 2024, 45(17): 113−120. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023110070.

Citation:

PDF (1569 KB)

Effect of Oxidized Dihydromyricetin on the Gel Property of Surimi from Silver Carp (Hypophthalmichthys molitrix)

1.
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
2.
Center of Food Colloids and Delivery for Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China

More Information

Received Date: November 08, 2023
Available Online: June 30, 2024

Graphical Abstract

Abstract

Abstract

This study aimed to investigate the effect of oxidized dihydromyricetin (oDMY) on the gel properties of silver carp (Hypophthalmichthys molitrix) surimi. The changes in gel strength, rheological properties, water-holding capacity, microstructure, protein secondary structure, particle size distribution, color, and sensory properties of surimi gels were analyzed after adding different concentrations (0%, 0.15%, 0.30%, 0.45%, 0.60%) of oDMY. The results showed that the addition of oDMY increased the relative content of β-sheet proteins during the gel formation process, leading to larger particle size due to protein aggregation, and consequently resulting in a denser gel network structure with smaller pores. Furthermore, the water-holding capacity of the surimi gels was improved by the addition of oDMY. As the concentration of oDMY increased, the breaking force and deformation of the surimi gels increased, especially at the concentration of 0.45%, which exhibited the most significant enhancement in breaking force. Dynamic rheological tests further demonstrated that oDMY had a certain delaying effect on gel deterioration. The addition of oDMY resulted in a decrease in whiteness of the surimi gels. However, at lower concentrations, the impact on color remained within an acceptable range, and oDMY positively contributed to the flavor improvement of the surimi gels. Overall, the addition of 0.45% oDMY effectively improved the characteristics of silver carp surimi gels, providing valuable reference for the development of novel surimi products.
- dihydromyricetin,
- silver carp surimi,
- gel properties,
- microstructure,
- sensory property

FullText(HTML)

References (32)

References

[1]	ZHAO Y, PIAO X, ZHENG B, et al. Enhancement of surimi gel properties through the synergetic effect of fucoidan and oligochitosan[J]. Food Hydrocolloids,2023,140:108626. doi: 10.1016/j.foodhyd.2023.108626
[2]	米红波, 王聪, 赵博, 等. 6-姜酚对草鱼鱼糜凝胶特性及贮藏稳定性的影响[J]. 食品科学技术学报,2017,35(1):21−27. [MI Hongbo, WANG Cong, ZHAO Bo, et al. Effects of 6-gingerol on gel properties and storage stability of grass carp (Ctenopharyngodon idellus) surimi gels[J]. Journal of Food Science and Technology,2017,35(1):21−27.] doi: 10.3969/j.issn.2095-6002.2017.01.004 MI Hongbo, WANG Cong, ZHAO Bo, et al. Effects of 6-gingerol on gel properties and storage stability of grass carp （Ctenopharyngodon idellus） surimi gels[J]. Journal of Food Science and Technology, 2017, 35（1）: 21−27. doi: 10.3969/j.issn.2095-6002.2017.01.004
[3]	LI D, PRINYAWIWATKUL W, TAN Y, et al. Asian carp:A threat to American lakes, a feast on Chinese tables[J]. Comprehensive Reviews in Food Science and Food Safety,2021,20(3):2968−2990. doi: 10.1111/1541-4337.12747
[4]	CAO M J, WU L L, HARA K, et al. Purification and characterization of a myofibril-bound serine proteinase from the skeletal muscle of silver carp[J]. Journal of Food Biochemistry,2005,29(5):533−546. doi: 10.1111/j.1745-4514.2005.00018.x
[5]	李蕊, 刘有军, 乔爱科, 等. 骨质疏松与血管钙化[J]. 中国骨质疏松杂志,2005,29(5):533−546. [LI Rui, LIU Youjun, QIAO Aike, et al. Osteoporosis and vascular calcification[J]. Chinese Journal of Osteoporosis,2005,29(5):533−546.] LI Rui, LIU Youjun, QIAO Aike, et al. Osteoporosis and vascular calcification[J]. Chinese Journal of Osteoporosis, 2005, 29（5）: 533−546.
[6]	SINGH A, BENJAKUL S. Effect of serine protease inhibitor from squid ovary on gel properties of surimi from Indian mackerel[J]. Journal of Texture Studies,2017,48(6):541−549. doi: 10.1111/jtxs.12262
[7]	叶月华, 钱敏, 刘晓艳, 等. 不同外源物质对淡水鱼鱼糜热诱导凝胶特性增效作用的研究进展[J]. 食品与发酵工业,2021,47(12):285−293. [YE Yuehua, QIAN Min, LIU Xiaoyan, et al. The enhancement of different exogenous substances on thermal-induced gel properties of fresh water fish surimi[J]. Food and Fermentation Industries,2021,47(12):285−293.] YE Yuehua, QIAN Min, LIU Xiaoyan, et al. The enhancement of different exogenous substances on thermal-induced gel properties of fresh water fish surimi[J]. Food and Fermentation Industries, 2021, 47（12）: 285−293.
[8]	刘璐, 洪鹏志, 周春霞, 等. 不同种类淀粉对罗非鱼鱼糜凝胶品质的影响[J]. 食品科学,2023,44(6):82−89. [LIU Lu, HONG Pengzhi, ZHOU Chunxia, et al. Effects of native and modified cassava starch on the quality of tilapia surimi gel[J]. Food Science,2023,44(6):82−89.] doi: 10.7506/spkx1002-6630-20220522-279 LIU Lu, HONG Pengzhi, ZHOU Chunxia, et al. Effects of native and modified cassava starch on the quality of tilapia surimi gel[J]. Food Science, 2023, 44（6）: 82−89. doi: 10.7506/spkx1002-6630-20220522-279
[9]	YU Q, FENG C, LIANG S, et al. Dihydromyricetin as a potential enhancer for surimi gels with anti-modori activity:A molecular docking and experimental validation[J]. Food Hydrocolloids,2023,145:109117. doi: 10.1016/j.foodhyd.2023.109117
[10]	SUN X, SARTESHNIZI R A, UDENIGWE C C. Recent advances in protein-polyphenol interactions focusing on structural properties related to antioxidant activities[J]. Current Opinion in Food Science,2022,45:100840. doi: 10.1016/j.cofs.2022.100840
[11]	GUAN H, ZHANG W, SUN-WATERHOUSE D, et al. Phenolic-protein interactions in foods and post ingestion:Switches empowering health outcomes[J]. Trends in Food Science & Technology,2021,118:71−86.
[12]	LIU D, MAO Y, DING L, et al. Dihydromyricetin:A review on identification and quantification methods, biological activities, chemical stability, metabolism and approaches to enhance its bioavailability[J]. Trends in Food Science & Technology,2019,91:586−597.
[13]	吕宏宇, 许晓曦. 氧化酚类化合物对鲫鱼鱼糜凝胶特性影响的研究[J]. 食品工业科技,2011,32(5):149152. [LÜ Hongyu, XU Xiaoxi. Effects of oxidized phenolic compounds on the properties of crucian surimi[J]. Science and Technology of Food Industry,2011,32(5):149152.] LÜ Hongyu, XU Xiaoxi. Effects of oxidized phenolic compounds on the properties of crucian surimi[J]. Science and Technology of Food Industry, 2011, 32（5）: 149152.
[14]	STRAUSS G, GIBSON S M. Plant phenolics as cross-linkers of gelatin gels and gelatin-based coacervates for use as food ingredients[J]. Food Hydrocolloids,2004,18(1):81−89. doi: 10.1016/S0268-005X(03)00045-6
[15]	YU Q, LIU J, LIU Y, et al. Inhibitive effect of cryoprotectants on the oxidative and structural changes in myofibrillar proteins of unwashed mince from silver carp during frozen storage[J]. Food Research International,2022,161:111880. doi: 10.1016/j.foodres.2022.111880
[16]	陈媚依. 鹧鸪茶提取物对鱼糜制品凝胶特性及保藏品质的影响[D]. 武汉:华中农业大学, 2020. [CHEN Meiyi. Effects of the Mallotus obongifolius extract on gelation properties and preservation quality of surimi-based products[D]. Wuhan:Huazhong Agricultural University, 2020.] CHEN Meiyi. Effects of the Mallotus obongifolius extract on gelation properties and preservation quality of surimi-based products[D]. Wuhan: Huazhong Agricultural University, 2020.
[17]	YU S, LI Q, QIAO C, et al. Myofibrillar protein conformation enhance gel properties of mixed surimi gels with Nemipterus virgatus and Hypophthalmichthys molitrix[J]. Food Hydrocolloids,2020,106:105924. doi: 10.1016/j.foodhyd.2020.105924
[18]	GORNALL, A. G. Determination of serum proteins y means of the biuret reaction[J]. Journal of Biological Chemistry,1949,177(2):751−766. doi: 10.1016/S0021-9258(18)57021-6
[19]	ZHANG Z, YANG Y, ZHOU P, et al. Effects of high pressure modification on conformation and gelation properties of myofibrillar protein[J]. Food Chemistry,2017,217:678−686. doi: 10.1016/j.foodchem.2016.09.040
[20]	ZHANG L, LI Q, SHI J, et al. 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[J]. Food Hydrocolloids,2018,75:116−124. doi: 10.1016/j.foodhyd.2017.09.007
[21]	周纷. 大黄鱼加工副产物的白鲢鱼糜凝胶品质特性的研究[D]. 上海:上海海洋大学, 2020. [ZHOU Fen. Study on the quality characteristics of silver carp surimi gel prepared with large yellow croaker processing by-product[D]. Shanghai:Shanghai Ocean University, 2020.] ZHOU Fen. Study on the quality characteristics of silver carp surimi gel prepared with large yellow croaker processing by-product[D]. Shanghai: Shanghai Ocean University, 2020.
[22]	MI H, WANG C, SU Q, et al. The effect of modified starches on the gel properties and protein conformation of Nemipterus virgatus surimi[J]. Journal of Texture Studies,2019,50(6):571−581. doi: 10.1111/jtxs.12466
[23]	ZHU N, ZANG M, WANG S, et al. Modulating the structure of lamb myofibrillar protein gel influenced by psyllium husk powder at different NaCl concentrations:Effect of intermolecular interactions[J]. Food Chemistry,2022,397:133852. doi: 10.1016/j.foodchem.2022.133852
[24]	QUAN T H, BENJAKUL S, SAE-LEAW T, et al. Protein-polyphenol conjugates:Antioxidant property, functionalities and their applications[J]. Trends in Food Science & Technology,2019,91:507−517.
[25]	BALANGE A, BENJAKUL S. Enhancement of gel strength of bigeye snapper (Priacanthus tayenus) surimi using oxidised phenolic compounds[J]. Food Chemistry,2009,113(1):61−70. doi: 10.1016/j.foodchem.2008.07.039
[26]	熊泽语, 谢晨, 陈百科, 等. 不同添加物对未漂洗大黄鱼鱼糜品质的影响[J]. 食品与发酵工业,2021,47(10):151−158. [XIONG Zeyu, XIE Chen, CHEN Baike, et al. Effects of different additives on the quality of non-rinsed large yellow croaker surimi[J]. Food and Fermentation Industries,2021,47(10):151−158.] XIONG Zeyu, XIE Chen, CHEN Baike, et al. Effects of different additives on the quality of non-rinsed large yellow croaker surimi[J]. Food and Fermentation Industries, 2021, 47（10）: 151−158.
[27]	LI J, MUNIR S, YU X, et al. Double-crosslinked effect of TGase and EGCG on myofibrillar proteins gel based on physicochemical properties and molecular docking[J]. Food Chemistry,2021,345:128655. doi: 10.1016/j.foodchem.2020.128655
[28]	HE X, LV Y, LI X, et al. Improvement of gelation properties of silver carp surimi through ultrasound-assisted water bath heating[J]. Ultrasonics Sonochemistry,2022,83:105942. doi: 10.1016/j.ultsonch.2022.105942
[29]	PAN J, LIAN H, JIA H, et al. Ultrasound treatment modified the functional mode of gallic acid on properties of fish myofibrillar protein[J]. Food Chemistry,2020,320:126637. doi: 10.1016/j.foodchem.2020.126637
[30]	张龙腾, 洪惠, 罗永康, 等. 鱼糜副产物酶解物对冻融鲢鱼鱼糜品质的影响[J]. 肉类研究,2019,33(10):1−7. [ZHANG Longteng, HONG Hui, LUO Yongkang, et al. Effect of addition of hydrolysates derived from surimi processing byproducts on quality changes of silver carp (Hypophthalmichthys molitrix) surimi after multiple freeze-thaw cycles[J]. Meat Research,2019,33(10):1−7.] ZHANG Longteng, HONG Hui, LUO Yongkang, et al. Effect of addition of hydrolysates derived from surimi processing byproducts on quality changes of silver carp （Hypophthalmichthys molitrix） surimi after multiple freeze-thaw cycles[J]. Meat Research, 2019, 33（10）: 1−7.
[31]	贾慧, 夏俪宁, 李琦, 等. 两种多酚对马鲛鱼鱼糜凝胶特性的改善[J]. 食品与发酵工业,2018,44(10):90−95. [JIA Hui, XIA Lining, LI Qi, et al. Improvement of the gel properties of Japanese Spanish mackerel (Scomberomours niphonius) surimi by two polyphenols[J]. Food and Fermentation Industries,2018,44(10):90−95.] JIA Hui, XIA Lining, LI Qi, et al. Improvement of the gel properties of Japanese Spanish mackerel （Scomberomours niphonius） surimi by two polyphenols[J]. Food and Fermentation Industries, 2018, 44（10）: 90−95.
[32]	HUANG P, WANG Z, FENG X, et al. Promotion of fishy odor release by phenolic compounds through interactions with myofibrillar protein[J]. Food Chemistry,2022,387:132852. doi: 10.1016/j.foodchem.2022.132852

Supplements (1)

Supplements
Other Related Supplements

Cited By

Cited by

Periodical cited type(7)

1.	张智恒，赵维武，孙海誉，孙秋慧，郭山，代舒同. ε-聚赖氨酸复配保鲜剂对蛋糕保鲜效果. 食品工业. 2024(03): 100-105 .
2.	翟彩宁，陈佩，黄镜源，王玮琨. 迷迭香活性成分的提取工艺、功能及其在动物生产中的应用. 饲料研究. 2024(14): 172-176 .
3.	唐源，刘梦聪，刘燕，李富华，赵吉春，明建. 香辛料提取物改善水产品蛋白质过氧化研究进展. 食品科学. 2024(20): 290-298 .
4.	马丹凤，朱梓康，王雨旺，杨金铭，顾诗雨，黄志炜. 迷迭香在植物生产中的应用研究进展. 黑龙江农业科学. 2023(07): 113-121 .
5.	库文娟，杨欢，余丽，徐玉. 从迷迭香中提取天然抗氧化剂的工艺研究进展. 食品工业. 2023(12): 159-161 .
6.	蒋治国，何莹，林昌华，苏丽娟，黄海权，蒋家霞. 迷迭香提取物降低仔猪断奶氧化应激的机制研究. 饲料研究. 2023(22): 21-25 .
7.	钟雯雯，杨绍坤，李梓萌，段晓梅. 迷迭香精油GC-MS分析及其体外药理活性研究. 广州化工. 2023(21): 80-84 .