Assessing the Gel Quality and Storage Properties of Hypophythalmalmichthys molitrix Surimi Gel Prepared with Epigallocatechin Gallate Subject to Multiple Freeze-Thaw Cycles

Epigallocatechin gallate (EGCG) with concentrations of 0–0.03% was added to manufacture surimi gels, respectively, while effects on gel quality and storage properties indicators during freeze-thaw (F-T) cycles were investigated. The results implied that the gel quality and storage properties of suri...

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Published inFoods Vol. 11; no. 11; p. 1612
Main Authors Tian, Zhihang, Jiang, Xin, Xiao, Naiyong, Zhang, Qiang, Shi, Wenzheng, Guo, Quanyou
Format Journal Article
LanguageEnglish
Published Switzerland MDPI AG 30.05.2022
MDPI
Subjects
Aroma compounds
EGCG
Epigallocatechin gallate
Food
Food science
Freeze thaw cycles
freeze-thaw cycle
Freeze-thawing
gel quality
Gels
Microorganisms
Moisture content
Moisture effects
Nitrogen
NMR
Nuclear magnetic resonance
Off odor
Polyphenols
Proteins
Quality assessment
Scanning electron microscopy
storage properties
Surimi
surimi gels
United Kingdom > UK
China
storage properties
surimi gels
freeze-thaw cycle
EGCG
gel quality
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ISSN2304-8158
2304-8158
DOI10.3390/foods11111612

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Summary:Epigallocatechin gallate (EGCG) with concentrations of 0–0.03% was added to manufacture surimi gels, respectively, while effects on gel quality and storage properties indicators during freeze-thaw (F-T) cycles were investigated. The results implied that the gel quality and storage properties of surimi gels added without EGCG were seriously destroyed during F-T cycles. The addition of EGCG could inhibit the decline of texture and gel strength. Moreover, EGCG has effect on inhibiting the microbial growth and the formation of off-odor compounds such as total volatile basic nitrogen (TVB-N) and malondialdehyde (MDA). Low-field nuclear magnetic resonance (LF-NMR) and water-holding capacity (WHC) results showed that immobilized water migrated to free water with the extension of F-T cycles. The scanning electron microscope (SEM) observed denser protein networks and smaller holes from the surimi gels added with EGCG. However, excessive (0.03%) EGCG showed the loose network structure and moisture loss. Overall, EGCG in 0.01–0.02% addition was good for resisting damage of surimi gels during F-T cycles.
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ISSN:2304-8158
2304-8158
DOI:10.3390/foods11111612