Influence of L-arginine addition on the gel properties of reduced-salt white leg shrimp (Litopenaeus vannamei) surimi gel treated with microbial transglutaminase. (1st January 2023)

• Record Type: Journal Article
• Authors: Jiang, Qixing; Chen, Nuo; Gao, Pei; Yu, Dawei; Yang, Fang; Xu, Yanshun; Xia, Wenshui
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 173(2023)
• Publication Date: 2023-01-01
• Subjects: Gel properties -- l-arginine -- MTGase -- Shrimp surimi gel; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2022.114310
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: This study aimed to investigate the effects of l -arginine (L-Arg) on the gel properties of reduced-salt shrimp surimi gel (SSG) treated with microbial transglutaminase (MTGase). The results showed that replacing NaCl with different concentrations of L-Arg in reduced-salt (0.5% NaCl) shrimp surimi treated with MTGase significantly increased the gel strength and texture of SSG, even at low L-Arg (0.5%) concentrations. However, 0.5% L-Arg added alone under low-salt conditions did not significantly improve the gel strength of SGG compared with the control SSG containing 0.5% NaCl. L-Arg and MTGase added together significantly increased the disulfide bonds and protein β-sheet structure of SSG while improving the moisture distribution and rheological properties. The electrophoretic analysis and microstructure images revealed that L-Arg and MTGase together promoted the cross-linking of proteins in shrimp surimi to form a dense gel network structure. In conclusion, the combined treatment of L-Arg and MTGase significantly improved the gel properties of SSG and reduced the amount of NaCl. Therefore, the combined treatment of L-Arg and MTGase could enhance the quality of reduced-salt shrimp surimi products. Highlights: L-Arg inhibited protein degradation in shrimp surimi during thermal gelation. L-Arg could be added to shrimp surimi instead of NaCl to make the shrimp surimi gel (SSG) have better gel quality. The addition of MTGase significantly improved the gel properties and texture of SSG. L-Arg and MTGase had a synergistic effect on the quality improvement of SSG. L-Arg and MTGase affected the rheological properties of shrimp surimi and the chemical interactions of SSG.