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BACKGROUND: Glycation is a green processing technology. Based on our previous studies, glycation with l‐arabinose and xylose was beneficial to enhance the texture properties of silver carp mince (SCM) gels. However, the possible enhancement mechanism remained unclear. Therefore, in this study, SCM gels with different types of reducing sugar (glucose, l‐arabinose, and xylose) were prepared based on our previous study. The possible mechanism of texture enhancement of SCM gels was analyzed by investigating the changes in water distribution, protein structures, and microstructure in the gel system. RESULTS: The glycation of l‐arabinose and xylose enhanced the hardness, cohesiveness, chewiness, and resilience of SCM gels. Hardness increased from 1883.04 (control group) to 3624.54 (l‐arabinose group) and 4348.18 (xylose group). Low‐field nuclear magnetic resonance (LF‐NMR) showed that glycation promoted the tight binding of immobilized water to proteins. Raman spectroscopic analysis showed that glycation increased the surface hydrophobicity and promoted the formation of disulfide bonds. Scanning electron microscopy (SEM) showed that glycation promoted the formation of uniform and dense three‐dimensional network structure in SCM gels. CONCLUSION: In summary, glycation enhanced the binding ability of immobilized water to proteins, improved the surface hydrophobicity, promoted the formation of disulfide bonds, and led to a more uniform and dense gel network structure of proteins, thus enhancing the texture properties of SCM gels. This research provided a theoretical basis for a better understanding of the mechanism of the effect of glycation on the quality of gel products and also provided technical support for the application of l‐arabinose and xylose in new functional gel foods. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

BACKGROUND: Potentilla anserina L. is rich in various nutrients, active ingredients and unique flavor, comprising a natural nutrition and health food. However, its application in aquatic food has been rarely reported. Therefore, the effects of Potentilla anserina L. powder (PAP) on gel properties and volatile flavor profile of silver carp surimi were investigated. RESULTS: The gel strength and water‐holding capacity of the surimi gels were significantly improved (P < 0.05), and the whiteness and cooking loss of all the samples decreased slightly with the increase in PAP content. The addition of PAP shortened the relaxation time (T2) of the surimi gels and converted some of the free water into immobile or bound water, which resulted in a better immobilization of water in the surimi. Scanning electron microscopy images demonstrated that the network of surimi gels with PAP added was denser and had a smoother surface compared to the control. Volatile components (VCs) analysis showed that 33 VCs were identified in the surimi gel samples with different additions of PAP, among which aldehydes, alcohols and esters were the major VCs, accounting for more than 50% of the VCs in the surimi gels. PAP addition reduced the fishy and rancid flavor compounds in surimi gels, such as 1‐propanol, 1‐octen‐3‐ol, etc., and promoted the production of aldehydes, alcohols, esters and other flavor substances. CONCLUSION: These results of the present study provide theoretical support for the investigation and development of new nutrient‐health‐flavored surimi products. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Summary: This study was to investigate the effects of glycation on the quality of silver carp mince (SCM) proteins. The browning index (BI), sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS‐PAGE), Fourier transform infrared spectroscopy (FTIR), total amino acid composition, chemical score, protein digestibility and reductive power of digested products were determined. The correlation between the degree of glycation, protein structure and protein nutritional quality was analysed. The results showed that the BI value of SCM‐G increased with the increase in heating time. Myosin heavy chain (MHC), myosin light chain (MLC), tropomyosin and actin were the main protein reactants for glycation. Glycation led to the expansion of the secondary structure of SCM proteins. Glycation reduced lysine and cysteine content but did not change the first limiting amino acid (Val) in SCM. The essential amino acid content of glycated SCM remained consistent with the amino acid nutritional requirements for children and above recommended by FAO/WHO. In addition, glycation did not change protein digestibility but significantly increased the reducing power of digested products with increasing degree of glycation. These results provided a theoretical basis for the application of glycation in food processing industry and the development of aquatic products with high nutritional value. [ABSTRACT FROM AUTHOR]

This study focused on the effect of different levels of l‐arabinose addition on the sensory quality and digestibility of silver carp sausage by testing color, texture, smell, taste, sensory score, and digestibility. The results showed that the L* value of fish sausage decreased with the increase of l‐arabinose, while a* value, b* value, and BI increased. In addition, the hardness, springiness, and chewiness of fish sausage reached the maximum when adding 2% l‐arabinose. Principal component analysis results of E‐nose and E‐tongue data showed that l‐arabinose enhanced the aroma and taste profiles. Sensory evaluation found that fish sausage with 2% l‐arabinose had the highest overall acceptability. Moreover, the addition of 2% arabinose could better maintain the protein digestibility of fish sausage intact. This study has suggested a promising potential for applying glycation in aquatic product processing and the development of nutritious ready‐to‐eat fish products using l‐arabinose. Novelty impact statement: This work investigates the impact of different levels of l‐arabinose addition on the color, texture, smell, taste, and digestibility of silver carp sausage. It explains how the change of glycation degree affects the sensory quality and digestibility of silver carp sausage. Fish sausage with good overall acceptability and digestibility was obtained by adding 2% l‐arabinose. This work contributes a theoretical basis for applying glycation in aquatic product processing and developing nutritious ready‐to‐eat fish products using l‐arabinose. [ABSTRACT FROM AUTHOR]

The modifications of histological properties and chemical forces on heated surimi gels with starch addition (0–12 g/100 g surimi) were investigated. Two types of heating processes (direct heating and two-step heating) were carried out on surimi gels in order to reveal the effect of setting on mixed matrices. The results of transverse relaxation time showed less immobile water and free water converted into bound water in a matrix subjected to the setting process. Scanning electron microscope and light microscopy images revealed inefficient starch-swelling in two-step heated gels. Chemical interactions and forces in direct cooking gels were more vulnerable to starch addition, resulting in significant decreases in hydrophobic interaction and sulfhydryl content (p < 0.05). With the increment of starch, the disulfide stretching vibrations of the gauche–gauche–gauche conformation were reduced in both gel matrices. The structural variations of different components collectively resulted in changes in texture profile analysis and water holding capacity. Overall, the results demonstrated that starch addition had a great and positive effect on the weak gel matrix by direct heating. [ABSTRACT FROM AUTHOR]

[Display omitted] • Ultrasound combined with SPI enhanced the hardness and strength of low-salt surimi gel. • Ultrasonic and SPI enhanced the WHC of the gel, and quicker the T 2b , T 21 and T 22. • Ultrasound and SPI improved salt-soluble protein content and transform α-helix to β-sheet. • The gel had tighter and smaller pores of ultrasound combined with SPI. The effects of ultrasound combined (25 kHz, 400 ± 20 W/L, ultrasonic time of 5, 10 and 15 min) with soy protein isolate processing on gelling properties of low-salt silver carp surimi, aggregation and conformation of myofibrillar protein were investigated. The results revealed that, compared with only adding soy protein isolate components, ultrasound-assisted soy protein isolate had a more obvious effect on the protein structure in low-salt surimi, leading to the decrease in α-helix and total sulfhydryl contents, and the increase in β-sheet content and protein solubility. As a result, more proteins participated in the formation of the gel network, and significant improvements in hardness, gel strength and water-holding capacity of the low-salt surimi gel were observed, while the myosin heavy chain in SDS-PAGE was weakened. The low-field NMR results showed that the initial relaxation time of T 2 was apparently shorter, the free water content decreased and the bound water content increased under the action of ultrasound. Scanning electron microscope observation found that the surimi gel treated by ultrasound exhibited smaller holes, and had a more stable and denser network structure. In conclusion, the results of our work demonstrated that ultrasound combined with soy protein isolate can significantly improve the gel quality properties of low-salt silver carp. [ABSTRACT FROM AUTHOR]

Lipid oxidation is a major challenge in the development and storage of lipid-containing food products. In this work, we extracted aquatic gelatin from silver carp scales and studied the effects of antioxidant types (water-soluble and lipid-soluble types) on the stabilization, lipid oxidation, and in vitro digestion behaviors of silver carp scale gelatin-stabilized fish oil-loaded emulsions. Vitamin C (VC), a water-soluble antioxidant, and vitamin E (VE), a lipid-soluble antioxidant, had no obvious effects on the appearance, droplet size distribution, and droplet stability of the emulsion. VC slowed the liquid-gel transition of the emulsions at room temperature. The emulsion creaming stability decreased with the increase of VC concentration, whereas it increased with the increase of VE concentration. Lipid oxidation hierarchy of emulsion groups at room temperature were VC

• The addition of glucose promoted the glycation reaction rate of silver carp mince (SCM). • Lysine and cysteine were the main amino acids involved in the glycation of SCM. • Glycation accelerated lipid oxidation and the production of Strecker aldehydes of SCM. • Glycation was positively correlated with volatile compounds. • Glycation can be used as a flavor enhancement technology for low-value fish. The purpose of this study was to explore the effect of glycation on physicochemical properties and volatile flavor characteristics of silver carp mince (SCM). The changes in the degree of grafting, chemical composition, pH, color, total amino acid composition, and volatile flavor compounds of SCM with or without glucose were studied at different heating times. The results showed that the addition of glucose could promote the glycation reaction rate of SCM. Lysine and cysteine were the main amino acids involved in glycation. Glycation enhanced the overall aroma of SCM by accelerating lipid oxidation and Strecker degradation. In conclusion, these results suggest that glycation can enhance the volatile flavor of SCM during thermal processing and can be used as a volatile flavor enhancement technology for the development of protein nutrition food with good flavor from low-value fish. [ABSTRACT FROM AUTHOR]