Physicochemical characteristics and gel-forming properties of mandarin fish (Siniperca chuatsi) protein during the fish fermentation with Lactobacillus sake SMF-L5: The formation of garlic-cloves shaped protein gel
文献类型： 外文期刊
作者： Zhou, Yingqin 1 ; Yang, Mingliu 1 ; Yin, Junfeng 1 ; Huang, Jingjing 1 ; Yan, Yan 1 ; Zhang, Fusheng 1 ; Xie, Ningning 1 ;
作者机构： 1.Anhui Acad Agr Sci, Inst Agroprod Sci & Technol, Hefei 230031, Peoples R China
2.Anhui Engn Lab Funct Microorganisms & Fermented F, Hefei 230031, Peoples R China
3.Zhejiang Ocean Univ, Sch Food Sci & Pharm, Zhoushan 316000, Peoples R China
关键词： Mandarin fish; Fermented fish; Physicochemical characteristic; Elastic texture; Pearson correlation
期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）
ISSN： 0308-8146
年卷期： 2023 年 409 卷
页码：
收录情况： SCI
摘要： Mandarin fish (Siniperca chuatsi) during fermentation presents a unique elastic texture. In this investigation, the physicochemical and gel-forming properties of fish proteins were evaluated to explain the formation of elastic characteristics. During fermentation, the combined effects of acidification by Lactobacillus sake SMF-L5, increased sodium chloride, and decreased moisture content in the fish protein generated a suitable microenvironment for gelation. The mass transfer of sodium chloride was accompanied by NMR relaxation of the immobilized water. The ripening fermented fish had a functionally available MHC, a higher fractal dimension, and a stable alpha-helical structure. Also, it exhibited excellent gel-forming performances, mainly including garlic-cloves shaped protein gel, stronger springiness, and enhanced L* and whiteness. Correlation analysis showed that the gel's physical properties were differently related to the protein's physicochemical characteristics except for total free amino acids. These results could lay a theoretical foundation for the gel formation mechanism of fermented mandarin fish.
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