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

第一作者： Zhou, Yingqin

作者： Zhou, Yingqin;Yang, Mingliu;Yin, Junfeng;Huang, Jingjing;Yan, Yan;Zhang, Fusheng;Xie, Ningning;Zhou, Yingqin;Yin, Junfeng;Huang, Jingjing;Yan, Yan;Zhang, Fusheng;Xie, Ningning;Yang, Mingliu

作者机构：

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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