UV irradiation improved gel properties and chill-stored stability of surimi gel
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12520%2F22%3A43904541" target="_blank" >RIV/60076658:12520/22:43904541 - isvavai.cz</a>
Result on the web
<a href="https://doi.org/10.1111/ijfs.15937" target="_blank" >https://doi.org/10.1111/ijfs.15937</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1111/ijfs.15937" target="_blank" >10.1111/ijfs.15937</a>
Alternative languages
Result language
angličtina
Original language name
UV irradiation improved gel properties and chill-stored stability of surimi gel
Original language description
The study investigated the properties and storage stability of Japanese Spanish mackerel (Scomberomorus niphonius) surimi gel exposed to ultraviolet irradiation for 0.5, 1, 2 and 3 h (UV0.5, UV1, UV2, UV3) before thermal treatment. The results showed that all UV-irradiated surimi gels exhibited compact microstructure along with increased gel strength and water-holding capacity than control. Investigations on chemical properties of myofibrillar protein (MP) from surimi showed that tryptophan fluorescence intensity declined while bromophenol blue-binding capability increased after UV irradiation. Sulfhydryl content in MP of UV2 and UV3 decreased while their carbonyl content increased. Electrophoresis analysis indicated that myosin heavy chain of UV2 was most attenuated. Storage test showed that UV2 maintained the highest gel strength during chilled-storage and its total viable count was below 5 log(10)CFU center dot g(-1) after 18 days. Therefore, UV irradiation might be applied to improve surimi gel properties and extend shelf life.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
21101 - Food and beverages
Result continuities
Project
Result was created during the realization of more than one project. More information in the Projects tab.
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>S - Specificky vyzkum na vysokych skolach
Others
Publication year
2022
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
International Journal of Food Science and Technology
ISSN
0950-5423
e-ISSN
1365-2621
Volume of the periodical
57
Issue of the periodical within the volume
9
Country of publishing house
US - UNITED STATES
Number of pages
9
Pages from-to
5973-5981
UT code for WoS article
000819829600001
EID of the result in the Scopus database
2-s2.0-85133202255