Biochemical and gelling properties of silver carp surimi as affected by harvesting season and chopping time

2019 ◽  
Vol 43 (12) ◽  
Author(s):  
Yating He ◽  
Jae W. Park ◽  
Tao Yin
Keyword(s):  
Silver Carp ◽  
Gelling Properties

scholarly journals The Effect of Salt on the Gelling Properties and Protein Phosphorylation of Surimi-Crabmeat Mixed Gels

Gels ◽  
2021 ◽  
Vol 8 (1) ◽  
pp. 10
Author(s):  
Yajun Zhu ◽  
Yufeng Lu ◽  
Tao Ye ◽  
Shaotong Jiang ◽  
Lin Lin ◽  
...  
Keyword(s):  
Protein Phosphorylation ◽  
Polyacrylamide Gel Electrophoresis ◽  
Silver Carp ◽  
Protein Band ◽  
Band Intensity ◽  
Hypophthalmichthys Molitrix ◽  
Protein Protein Interaction ◽  
Gelling Properties ◽  
Nacl Concentration ◽  
New Ideas

The effects of different salt additions (1.0%, 1.5%, 2.0%, 2.5%, 3.0%, and 3.5%) on the gelling properties and protein phosphorylation of the mixed gels (MG) formed by silver carp (Hypophthalmichthys molitrix) surimi with 10% crabmeat were investigated. The MG’s breaking force, deformation, gel strength, and water-holding capacity (WHC) increased as the salt concentration increased. The intrinsic fluorescence intensity of the samples initially decreased and then increased, reaching the lowest when the NaCl concentration was 2.5%. The result of SDS–polyacrylamide gel electrophoresis indicated that large aggregates were formed by protein–protein interaction in the MG containing 2.5% or 3.0% NaCl, decreasing the protein band intensity. It was also found that with the addition of NaCl, the phosphorus content initially increased and then decreased, reaching the maximum when the NaCl concentration was 2% or 2.5%, which was similar to the changing trend of actin band intensity reported in the results of Western blot. These results revealed that the amount of salt used had a significant effect on the degree of phosphorylation of the MG protein. The increase in phosphorylation was linked to improved gelling properties, which could lead to new ideas for manufacturing low-salt surimi products in the future.

scholarly journals The use of secondary fish raw materials from silver carp in the technology of structuring agents

10.5219/1626 ◽  
2021 ◽  
Vol 15 ◽  
pp. 546-554
Author(s):  
Anastasiia Ivaniuta ◽  
Alina Menchynska ◽  
Natalia Nesterenko ◽  
Nataliia Holembovska ◽  
Viktor Yemtcev ◽  
...  
Keyword(s):  
Raw Materials ◽  
Silver Carp ◽  
Experimental Studies ◽  
Storage Conditions ◽  
Biologically Active ◽  
Raw Material ◽  
Dissolution Time ◽  
The Black Sea ◽  
Gelling Properties ◽  
Physical And Chemical

The expediency and prospects of using secondary fish raw materials from silver carp in the structuring agents technology have been substantiated. The combination of secondary fish raw materials and seaweed with different mechanisms of gelation has a targeted effect on the organoleptic, structural-mechanical, and physicochemical properties of food products. Accordingly, the expediency of adding the Black Sea alga cystoseira (2%) to optimize the mineral composition of the structuring agents and increase their jelly-making properties was established. Using experimental studies and multicriteria optimization, the optimal ratio of secondary fish raw materials – 40%; water – 60% and rational heat treatment – 150 min, at a temperature of 85 – 100 °C has been determined. An analysis and comparison of various preservation methods have confirmed the expediency of using the freeze-drying method of drying fish broths for the production of structuring agents, which allows to preserve of the original properties of the product, biologically active substances, reduce the mass of the dried product and increase the shelf life of the structuring agents. The optimal storage conditions have been determined – the ready-made structuring agents were packed in three-layer paper kraft bags and stored in a cool dry place at a temperature of 22 ±2 °C and relative humidity of no more than 70% for 12 months. It was found that the physical and chemical indicators of the structuring agents depend on the features of the structure, amino acid composition of fish collagen. The presence of the overwhelming number of high-molecular-weight molecules in the composition of the structuring agents and the preservation of the native structure determine high indicators of dynamic viscosity, dissolution time, and strength. As a result of the research, it was revealed that the high protein content largely depends on the amount of collagen in the secondary fish raw material, which has a positive effect on the gelling properties of the product being created.

Effect of fish mince size on physicochemical and gelling properties of silver carp (Hypophthalmichthys molitrix) surimi gel

LWT ◽  
2021 ◽  
pp. 111912
Author(s):  
Linglu Meng ◽  
Xidong Jiao ◽  
Bowen Yan ◽  
Jianlian Huang ◽  
Jianxin Zhao ◽  
...  
Keyword(s):  
Silver Carp ◽  
Hypophthalmichthys Molitrix ◽  
Surimi Gel ◽  
Gelling Properties ◽  
Fish Mince

Gelling properties of silver carp surimi as affected by different comminution methods: blending and shearing

2019 ◽  
Vol 99 (8) ◽  
pp. 3926-3932 ◽  
Author(s):  
Lulu Liu ◽  
Yating He ◽  
Liu Shi ◽  
Shanbai Xiong ◽  
Qilin Huang ◽  
...  
Keyword(s):  
Silver Carp ◽  
Gelling Properties

Effect of pectins on the gelling properties of surimi from silver carp

2002 ◽  
Vol 16 (5) ◽  
pp. 441-447 ◽  
Author(s):  
A.M Barrera ◽  
J.A Ramı́rez ◽  
J.J González-Cabriales ◽  
M Vázquez
Keyword(s):  
Silver Carp ◽  
Gelling Properties

SEEDING DENSITY OF DIFFERENT FISH SPECIES IN POLYCULTURE

2017 ◽  
pp. 74-79
Author(s):  
Yuriy Borisovich Lvov
Keyword(s):  
Fish Species ◽  
Silver Carp ◽  
Seeding Density ◽  
Habitat Conditions ◽  
Method Of Calculation ◽  
Fish Breeding ◽  
Trophic Preferences ◽  
Breeding Zone ◽  
Practical Progress

The article touches upon the principles, biological basics and practical progress of introduction of specific and age polyculture of fishes. Using the results of the analysis of literary and long-term native data, there has been offered the gradation of 12 fish species from different families by resistance to habitat conditions. Crucian ( Carassius gibelio ) has been chosen as the most sustainable object of cultivation. There has been taken an attempt to calculate the number of seeding different fish species in polyculture taking into account their physiological features is made. Subject to specific physiological features of the studied species, there was carried out recalculation of their natural reproductive performance in different fish-breeding zones, which is traditionally carried out for a carp ( Cyprinus carpio ). In particular, in the second fish-breeding zone with area of 1 hectare it is possible to breed 120 kg of carp, or 150 kg of crucian, or 75 kg of silver carp ( Hypophthalmichthys ). Overall productivity is made up of a share of fishes in polyculture, but taking into account tolerance of species, it can be lower than productivity calculated for carp. The method of calculation and formulas which give the chance to determine seeding density of fish species for breeding in polyculture have been offered. This technique makes it possible to use trophic preferences and consider tolerance of each species to the conditions of breeding areas.

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