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Effect of citric acid on physicochemical properties and protein structure of low‐salt restructured tilapia ( Oreochromis mossambicus ) meat products
Author(s) -
Gu Zhipeng,
Liu Shuhui,
Duan Zhouwei,
Kang Rui,
Zhao Meihui,
Xia Guanghua,
Shen Xuanri
Publication year - 2020
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.10784
Subject(s) - oreochromis mossambicus , tilapia , citric acid , chemistry , food science , chewiness , salt (chemistry) , fish products , myofibril , fish <actinopterygii> , biochemistry , fishery , biology , organic chemistry
BACKGROUND The growing consumer demand for healthy products has encouraged the development of low‐salt meat products. In this study, to develop low‐salt restructured tilapia ( Oreochromis mossambicus ) meat products, citric acid was used to improve the properties of restructured tilapia products. RESULTS In comparison with control restructured fish products (RP) and surimi products (SP), 0.2% citric acid‐treated restructured fish products (RPC) and surimi products (SPC) showed a significant decrease in expressible water and water activity and a remarkable increase in whiteness, dry matter, hardness, chewiness, gumminess, and acceptability. Mechanistic studies suggested that citric acid significantly changed the content of total protein and myofibrillar proteins and promoted degradation of heavy myosin chains. Fourier‐transform infrared and Raman spectra revealed the citric acid‐mediated alteration in the peak intensities of amide I and amide II bands, which changed the secondary structures of RPC and SPC. CONCLUSION It is feasible to prepare low‐salt restructured tilapia meat products using citric acid, which offers a means of using muscle by‐products and exploiting new functional products with an added commercial value. © 2020 Society of Chemical Industry