Effect of citric acid on physicochemical properties and protein structure of low-salt restructured tilapia (Oreochromis mossambicus) meat products

文献类型： 外文期刊

第一作者： Gu, Zhipeng

作者： Gu, Zhipeng;Liu, Shuhui;Zhao, Meihui;Xia, Guanghua;Shen, Xuanri;Gu, Zhipeng;Liu, Shuhui;Xia, Guanghua;Shen, Xuanri;Duan, Zhouwei;Xia, Guanghua;Shen, Xuanri;Kang, Rui;Xia, Guanghua;Shen, Xuanri;Xia, Guanghua;Shen, Xuanri

作者机构：

关键词： restructured fish products; citric acid; texture; tilapia

期刊名称：JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE （ 影响因子：3.638； 五年影响因子：3.802 ）

ISSN： 0022-5142

年卷期：

页码：

收录情况： SCI

摘要： 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. (c) 2020 Society of Chemical Industry

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