Processing suitability of three tilapia species as alternative freshwater surimi: A comprehensive evaluation from muscle physicochemical to gelling properties
文献类型： 外文期刊
作者： Zou, Hao 1 ; Jiao, Xidong 3 ; Tao, Yifan 3 ; Zeng, Sirui 1 ; Qiang, Jun 3 ; Hu, Jian 1 ; Yan, Bowen 1 ; Chen, Wei 1 ; Xu, Pao 3 ; Fan, Daming 1 ;
作者机构： 1.Jiangnan Univ, State Key Lab Food Sci & Resources, Wuxi 214122, Peoples R China
2.Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Peoples R China
3.Nanjing Agr Univ, Wuxi Fisheries Coll, Wuxi 214081, Peoples R China
4.Chinese Acad Fishery Sci, Freshwater Fisheries Res Ctr, Key Lab Freshwater Fisheries & Germplasm Resources, Minist Agr & Rural Affairs, Wuxi 214081, Peoples R China
5.Minist Agr & Rural Affairs, Key Lab Refrigerat & Conditioning Aquat Prod Proc, Xiamen 361022, Peoples R China
6.China Natl Light Ind Council, Engn Technol Res Ctr Refrigerat & Conditioning Aqu, Anshan 114010, Peoples R China
7.Jiangnan Univ, Natl Engn Res Ctr Funct Food, Wuxi 214122, Peoples R China
8.Southwest Univ, Coll Food Sci, Chongqing 400715, Peoples R China
关键词： Tilapia; Processing suitability; Muscle structure; Endogenous enzymes; Gelling properties
期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）
ISSN： 0308-8146
年卷期： 2025 年 492 卷
页码：
收录情况： SCI
摘要： The unclear relationship between basic characteristics of cultured fish and processing suitability restricts the precise aquatic product processing. In this study, processing suitability of Red tilapia (Oreochromis spp.), GIFT (Oreochromis niloticus, Genetically Improved Farmed Tilapia) and Blue tilapia (Oreochromis aureus) species were evaluated based on the muscle physicochemical and gelling properties. The results showed that Red tilapia and GIFT tilapia had better muscle texture, nutrient balance and flavor characteristics. Correlation analysis showed that muscle multi-scale structure (hardness, myofibrillar diameter, segment length) and endogenous enzymes contents (Transglutaminase (TGase), cathepsin L) were the key factors regulating the gelling quality of surimi materials. The results of gel strength, Micro-CT and SEM showed that Red tilapia and GIFT tilapia surimi gel had a more dense three-dimensional network structure. In addition, the excellent whiteness of Red tilapia surimi makes it expected to become the alternative freshwater surimi for the fabrication of high-grade surimi products.
- 相关文献
作者其他论文 更多>>
-
Integration of transcriptome, histopathology, and physiological indicators reveals regulatory mechanisms of largemouth bass ( Micropterus salmoides) in response to carbonate alkalinity stress
作者：Hua, Jixiang;Xi, Bingwen;Qiang, Jun;Hua, Jixiang;Tao, Yifan;Lu, Siqi;Li, Yan;Dong, Yalun;Jiang, Bingjie;Xi, Bingwen;Qiang, Jun
关键词：Micropterus salmoides; Carbonate alkalinity stress; Tissue damage; Serum biological chemistry; RNA-seq
-
Regulatory patterns of testis and ovary maturation in largemouth bass (Micropterus salmoides) revealed by transcriptome profiling
作者：Wang, Qingchun;Lu, Siqi;Hua, Jixiang;Tao, Yifan;Qiang, Jun;Wang, Qingchun;Zhuge, Yan;Chen, Wenhua;Duan, Xuejun
关键词：Micropterus salmoides; Transcriptome; Gonad maturation; Growth dimorphism; FISH
-
Computation and analysis of phenotypic parameters of Scylla paramamosain based on YOLOv11-DYPF keypoint detection
作者：Wu, Chong;Zhang, Shengmao;Wang, Wei;Wu, Zuli;Yang, Shenglong;Chen, Wei;Wu, Chong;Zhang, Shengmao;Zhang, Shengmao
关键词：Scylla paramamosain; Mud crab; Keypoint detection; YOLOv11; Multi-scale fusion; Dynamic upsampling; Support vector regression (SVR)
-
Biochemical indices, histological observations and transcriptome sequencing reveal the response mechanism of largemouth bass (Micropterus salmoides) to transport stress
作者：Duan, Xue Jun;Tao, Yi Fan;Hua, Jixiang;Qiang, Jun;Wang, Qing Chun
关键词：Micropterus salmoides; Transport stress; Intestinal tissue; Oxidative stress; Apoptosis; Transcriptome
-
Metabolites profile and endogenous enzymes changes in pre-dehydrated surimi: Mechanistic insights into gelling properties and flavor characteristics
作者：Zeng, Sirui;Zhang, Nana;Zhang, Hao;Yan, Bowen;Fan, Daming;Zeng, Sirui;Zhang, Nana;Zhang, Hao;Yan, Bowen;Jiao, Xidong;Jiao, Xidong;Zhang, Nana;Yan, Bowen;Fan, Daming;Niu, Yongwei;Yan, Xiaowei;Fan, Daming;Fan, Daming
关键词：Mechanical pre-dehydration; Surimi; Endogenous enzyme; Flavor compounds; Metabolomics
-
Muscle quality enhancement of largemouth bass (Micropterus salmoides) by alkaline water cultured environment: A comprehensive evaluation of physical features, nutrient composition, and flavor characteristics
作者：Hua, Jixiang;Jiao, Xidong;Wang, Wen;Xi, Bingwen;Qiang, Jun;Hua, Jixiang;Tao, Yifan;Lu, Siqi;Dong, Yalun;Wang, Wen;Xi, Bingwen;Qiang, Jun;Jiao, Xidong;Fan, Daming
关键词：Micropterus salmoides; Alkaline water culture; Muscle quality; Nutrient composition; GC-IMS; Volatile compounds
-
Gut Microbiota Contribute to Heterosis for Growth Trait and Muscle Nutrient Composition in Hybrid Largemouth Bass (Micropterus salmoides)
作者：Hua, Jixiang;Tao, Yifan;Sun, Hui;Liu, Kai;He, Jie;Qiang, Jun;Wang, Qingchun;Zhuge, Yan;Chen, Wenhua;Tao, Yifan;Lu, Siqi;Liu, Kai;Qiang, Jun
关键词：hybridization; microbiota taxa; amino acid; fatty acid; non-additive
