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Improvement of gel properties of mackerel mince by phlorotannin extracts from sporophyll of Undaria pinnatifidai and UVA induced cross‐linking
Author(s) -
Jiang Di,
Bai Ying,
He Baoyu,
Sui Yue,
Dong Xiufang,
Yu Chenxu,
Qi Hang
Publication year - 2020
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/jtxs.12480
Subject(s) - chemistry , gel electrophoresis , ultraviolet irradiation , mackerel , irradiation , chromatography , polyacrylamide gel electrophoresis , food science , biochemistry , enzyme , biology , fishery , physics , fish <actinopterygii> , nuclear physics
The effects of phlorotannin extracts (PTE) (from sporophyll of Undaria pinnatifida ) added at different concentration (0, 1.6, 8, and 40 mg/g protein) with and without ultraviolet A (UVA) irradiation treatment on gel properties of mackerel ( Scomberomorus niphonius ) mince (MM) were investigated. The results indicated that both the breaking force and water‐holding capacity (WHC) of the MM gel increased with addition of PTE, and the highest breaking force and WHC were observed with 40 mg/g PTE under UVA irradiation. Low‐field nuclear magnetic resonance revealed that free water significantly decreased in this PTE‐MM gel as well. UVA irradiation treatment led to reduction of total sulfhydryls and free amines in the PTE‐MM gel, indicating more cross‐linking between proteins. Electrophoresis results indicated that myosin heavy chains were aggregated in the UVA‐treated PTE‐MM gel. The microstructure of the UVA‐treated PTE‐MM gel showed that protein formed more evenly distributed cross‐linked structures and was more compact than the untreated control gel. As a conclusion, PTE addition with UVA irradiation is shown to improve gelling properties of mackerel mince.