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- W3176809103 abstract "The aim of this study was to illustrate the effect of high intensity ultrasound (HIU) pre-treatment modes (HIU pre-treatment before salt-chopping (HIU BC ), after salt-chopping (HIU AC ) and after stuffing into polyvinylidene chloride casing (HIU AS )) on the gelation properties of silver carp surimi. HIU BC facilitated the protein dispersion and more compact microstructures formation, which was beneficial to obtaining the highest water-holding capacity (WHC) of HIU BC gels. Meanwhile, the puncture properties of HIU BC gels were significantly improved via the formation of more ε-(γ-Glu)-Lys and S–S bonds. HIU AC and HIU AS promoted the formation of ε-(γ-Glu)-Lys bonds, but also induced the protein degradation, as evidenced by the decreased solubility and relatively higher TCA-soluble peptides. Thus, no obvious improvement of puncture properties and WHC was observed for HIU AC or HIU AS gels. In conclusion, HIU BC was beneficial to facilitating protein dispersion, thereby improving gelation properties of surimi during heat-induced gelling process. However, HIU AC and HIU AS hardly influenced gelation properties of surimi. This might provide an effective method of HIU pre-treatment for promoting gelation properties of surimi. • Different high intensity ultrasound (HIU) pre-treatment modes were investigated. • Gelation properties of surimi pre-treated by HIU before salt-chopping were improved. • HIU pre-treatment before salt-chopping promoted the formation of ε-(γ-Glu)-Lys bonds. • HIU pre-treatment before salt-chopping promoted the formation of S–S bonds. • HIU pre-treatment after salt-chopping and after stuffing into casing had no effect." @default.
- W3176809103 created "2021-07-05" @default.
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- W3176809103 date "2021-10-01" @default.
- W3176809103 modified "2023-10-16" @default.
- W3176809103 title "Effect of ultrasound pre-treatment modes on gelation properties of silver carp surimi" @default.
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- W3176809103 doi "https://doi.org/10.1016/j.lwt.2021.111945" @default.
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