Ultrasound-assisted pregelatinization: The effect of NaCl and CaCl2 with pre and post ultrasound treatment on textural, freeze-thawing stability and morphology

Document Type : Complete scientific research article

Authors

1 Department of Food Science and Technology, School of Agriculture, Fasa University, Fasa, Iran, Email: Elaheabedi@gmail.com

2 Department of Food Science and Technology, Faculty of Agriculture, Jahrom University, Jahrom, Iran

Abstract

Introduction: Native starch granules obtained from different kinds of plants have unique and intrinsic characteristics that partially satisfy specific needs. However, those properties are essentially not suitable for most food applications. Hence, the starch must be modified chemically, physically, and enzymatically to improve its functional properties. Due to environmental concerns, strict regulations, and expensive price, physical modifications are receiving increasing attention. Some of the physical modifications applied to starch are pregelatinization, sonication, ball-milling, heat–moisture treatment, and pulsed electric field treatment (Zhu 2015). Among these options, pregelatinization is one of the most popular industrial methods of physically modifying starch. Pregelatinized starch is pre-cooked starch that readily disperses in cold water to form stable suspensions (Nakorn et al. 2009).
Materials and methods: Native tapioca starch, containing 13.64% moisture, 0.94% fat, 11.26% protein, and 18.78% amylose was purchased from Sepahan Co. (Isfahan, Iran). The compositions were determined according to the approved methods of the AACC (2000). Amylose content was established by the iodine method reported by Pourmohammadi, Abedi, Hashemi, and Torri (2018). NaCl and CaCl2 were obtained from Fars Glucosin Co. (Marvdasht, Iran). Before each experiment, 5 g of tapioca starch was mixed with (for IS 0.3, 0.88 g and 0.6 g) and (for IS 0.6, 1.76 and 1.2g) of NaCl and CaCl2, respectively (w/w, starch basis) and then suspended in 50 mL of distilled water, and stirred overnight at room temperature then starch solutions were sonicated. Samples were divided two groups: first groups, pregelatinized by ultrasonication and then salts were added to starch solution (AUPS). Second groups salts were added and then sonicated (BUPS) (Fig. 1).Ultrasound- Assisted Pregelatinized Starch: Ultrasonic process was applied according to Abedi et al. (2019) in order to obtain ultrasound-pregelatinized tapioca (UPTS) starch. An ultrasonic generator type UP400S hielscher (400 W, 20 kHz) using an immersible probe in a 100-mL cylindrical jacket glass vessel (180×180 mm2) with the desired temperature (60 °C) and 10 min maintained by a circulating water bath, which varied with pulse durations of 5 s on and 5 s off. The probe was dipped into the 1-cm liquid at the top of the vessel, emitting the sound vibration into the fifty milliliters of tapioca starch (10% w/w) sample via a titanium alloy rod with a diameter of 20 mm.
Results and discussion: Ca+2 ions improved the textural properties along with the reduction in syneresis (%) and this effects progressively improved with rising the ionic strength from 0.3 to 0.6. On the other hand, textural and syneresis properties improved following the addition of Ca+2 ions after sonication. Meanwhile, Na+ ions induce to decrease in textural characteristics and increase the syneresis (%) of starch paste and these effects increased with enhancing the ionic strengths from 0.3 to 0.6. The addition of Na+ ions had synergetic effect on negative impact on textural and syneresis properties which might due to the re-crystallization effect of Na+ ions that was proved by SEM morphology. Conclusion: ions with structural maker or breaker nature with their Valente can affect on starch polymer, meanwhile, the application of ultrasonication along with salts have synegic effect on starch polymers.

Keywords


  1. Al-Ghazzewi, F., Khanna, H.S., Tester, R.F., and Piggott, J. 2007. The potential use of hydrolysed konjac glucomannan as a prebiotic. Sci. Food Agric. 87. 9.1758-1766.
  2. Andrés-Bello, A., Iborra-Bernad, C., García-Segovia, P., and Martínez-Monzó, J. 2012. Effect of konjac glucomannan (KGM) and carboxymethylcellulose (CMC) on some physico-chemical and mechanical properties of restructured gilthead sea bream (Sparus aurata) products. Food Bioprocess Technology. 6: 133–145.
  3. AOAC. Official methods of analysis of the Association of Official Analytical Chemists 18th ed. (William, S., ed.) Washington D.C.: AOAC.
  4. Buamard, N., and Benjakul, S. 2015. Improvement of gel properties of sardine (Sardinella albella) surimi using coconut husk extracts. Food Hydrocolloids. 51: 146-155.
  5. Chaijan, M., Benjakul, S., Visessanguan, W., and Faustman, C. 2004. Characteristics and gel properties of muscles from sardine (Sardinella gibbosa) and mackerel (Rastrelliger kanagurta) caught in Thailand. Food Research International. 37: 10.1021-1030.
  6. Chen, J., Deng, T., Wang, C., Mi, H., Yi, S., Li, X., and Li, J. 2020. The effect of hydrocolloids on gel properties and protein secondary structure of silver carp surimi. J. of the Science of Food and Agriculture. 100: 5. 2252- 2260.
  7. Chin,B., Keeton, J.T., Longnecker, M.T., and Lamkey, J.W. 1998. Functional, textural and microstructural properties of low-fat bologna (model system) with a konjac blend. J. of Food Science. 63: 5. 801-807.
  8. Ding, Y., Liu, Y., Yang, H., Liu, R., Rong, J., and Zhao, S. 2011. Effects of CaCl2 on chemical interactions and gel properties of surimi gels from two species of carps. European Food Research and Technology. 233: 4.569-576.
  9. Eom, S.-H., Kim, J.-A., Son, B.-Y., You, D. H., Han, J.M., Oh, J.-H., Kim, B.–Y., and Kong, C.–S. 2013. Effects of carrageenan on the gelatinization of salt-based surimi gels. of Fisheries and Aquatic Science. 16: 3.143–147.
  10. 2012. The state of world fisheries and aquaculture. Food and Agriculture Organization of the United Nations, Rome, Italy, p.
  11. Fogaca, F.H.S., Trinca, L.A., Bombo, A.J., and Sant'Ana, L.S. 2013. Optimization of the surimi production from mechanically recovered fish meat (MRFM) using response surface methodology. of Food Quality. 36: 3. 209-216.
  12. Hai-hua, C., and Chang-hu, X. 2009. Effects of Various Hydrocolloids on Gel Properties of Trachinocephalus myops Surimi. Food Science. 30: 5.40–45.
  13. Hajidoun, H. A., and Jafarpour, A. 2013. The Influence of Chitosan on Textural Properties of Common Carp (Cyprinus Carpio) Surimi. J. of Food Processing Technology. 4: 1-5.
  14. Hanif, M.A., Chaklader, M.R., Siddik, M.A.B., Nahar, A., Foysal, M.J., and Kleindienst, R. 2019. Phenotypic variation of gizzard shad, Anodontostoma chacunda (Hamilton, 1822) based on truss network model. Regional Studies in Marine Science. 25: 100442.
  15. Hedayati, S., and Koochaki, A. 2013. Evaluation the effect of hydrocolloids on the texture and stability of surimi. 21st National Congress of Food Science and Technology, Shiraz, Iran. (In Persian)
  16. Heydari, S., Shabanpour, B., and Pourashouri, P. 2017. Investigate the properties of surimi paste and gel fortified with dietary fiber. International J. of Food Science and Technology. 14: 68. 193-202. (In Persian)
  17. Hosseini Shekarabi, S.P., Hosseini, S.E., Soltani, M., and Zojaji, M. 2014. Effects of various hydrocolloids on textural and microstructural properties of black mouth croaker (Atrobucca nibe) surimi gel. of Food Research (University of Tabriz). 24: 3. 425- 437. (In Persian)
  18. Hosseini-Shekarabi, S. P., Hosseini, S. E., Soltani, M., Kamali, A., and Valinassa, A. 2014. A Comparative Study on Physicochemical and Sensory Characteristics of Minced Fish and Surimi from Black Mouth Croaker (Atrobucca nibe). of Agricultural Science and Technology. 16: 1289-1300.
  19. Hsu, C.-K., and Chiang, B.-H. 2002. Effects of water, oil, starch, calcium carbonate and titanium dioxide on the colour and texture of threadfin and hairtail surimi International. J. of Food Science and Technology. 37: 4. 387–393.
  20. Ingadottir, B. and Kristinson, H.G. 2010. Gelation of protein isolates extracted from tilapia light muscle by pH shift processing. Food Chemistry. 118: 780-798.
  21. Jafarpour, A. 2012. Surimi and Physical Characteristics of Its Gel Network. Sari University of Agricultural Sciences and Natural Resoruces, 272 p. (In Persian)
  22. Jafarpour, A., and Gorczyca, E.M. 2009. Rheological Characteristics and Microstructure of Common Carp (Cyprinus carpio) Surimi and Kamaboko Gel. Food Biophysic. 4: 172-179.
  23. Jiménez-Colmenero, F., Cofrades, S., López-López, I., Ruiz-Capillas, C., Pintado, T., and Solas, M.T. 2010. Technological and sensory characteristics of reduced/low-fat, low-salt frankfurters as affected by the addition of Konjac and seaweed. Meat Science. 84: 3. 356–363.
  24. Jung, Y. H., and Yoo, B. 2005. Thermal gelation characteristics of composite surimi sol as affected by rice starch. Food Science and Biotechnology. 14: 871-874.
  25. Khosronejad, N., and Baghaie, H. 2014. Investigating the effect of adding hydrochloroids on the qualitative characteristics of vegetable burgers during shelf life. MS Thesis. Damghan Islamic Azad University. (In Persian)
  26. Kumar, P., and Mishra, H.N. 2004. Effect of stabilizer addition on physicochemical, sensory and textural properties. Food Chemistry. 87: 501-207.
  27. Lanier, T.C., Carvajal, P., and Yongsawatdigul, J. 2005. Surimi Gelation Chemistry. In: Park, J.W. (Eds.), Surimi and Surimi Seafood. Taylor & Francis Group, Boca Raton, FL, pp. 435-489.
  28. Li, J.M., and Nie, S.P. 2015. The functional and nutritional aspects of hydrocolloids in foods. Food Hydrocolloid. 53: 1-16.
  29. Liu, J., Wang, X., and Ding, Y. 2013. Optimization of Adding Konjac Glucomannan to Improve Gel Properties of Low-quality Surimi. Carbohydrate Polymer. 92: 1.484–489.
  30. Milani, J., and Maleki, G. 2012. Hydrocolloids in Food In Valdez, B. (Ed). Food Industrial ProcessMethods and Equipment, p. 2–38. China: Intech. Retrieved from http://www.intechopen.com/books/food-industrial-processes-methods-and-equipment/hydrocolloids-in-food-industry on 12/11/2015
  31. Montero, P., and Pérez-Mateos, M. 2002. Effects of Na+, K+ and Ca2+ on gels formed from fish mince containing a carrageenan or alginate. Food Hydrocolloid. 16: 375-385.
  32. Montero, P., Hurtado, J., and Pérez-Mateos, M. 2000. Microstructural behaviour and gelling characteristics of myosystem protein gels interacting with hydrocolloids. Food Hydrocolloid. 14(5): 455-461.
  33. Muthia, D., Nurul, H., and Noryati, I. 2010. The effects of tapioca, wheat, sago and potato on the physicochemical and sensory properties of duck sausage. International Food J. 17: 877-884.
  34. Osburn, W.N., and Keeton, J.T. 2004. Evaluation of low-fat sausage containing desinewed lamb and konjac gel. Meat Science. 68: 2. 221-233.
  35. Park, J. W. 2014. Surimi and surimi seafood. Taylor & Francis Group, New York, NY.629 p.
  36. Petcharat, T., and Benjakul, S. 2017. Effect of gellan incorporation on gel properties of bigeye snapper surimi. Food Hydrocolloid. 77: 746-753.
  37. Pietrowski, B.N., Tahergorabi, R., Matak, K.E., Tou, J.C., and Jaczynski, J. 2011. Chemical properties of surimi seafood nutrified with ω-3 rich oils. Food Chemistry. 129: 912–919.
  38. Ramirez, J.A., Uresti, R.M., Velazquez, G., and Vázquez. M. 2011. Food hydrocolloids as additives to improve the mechanical and functional properties of fish products: A review. Food Hydrocolloid. 25: 1842-1852.
  39. Razavi – Shirazi, H. 2007. Seafood technology Principles of storage and processing. Naghsh Mehr, Tehran, Fourth Edition, 292 (In Persian)
  40. Rohani, A.C., Indon, A., and Yunus, J.M. 1995. Processing of surimi from freshwater fish – Tilapia. Malaysian Agricultural Research and Development Institute (MARDI). 23: 2. 183–190.
  41. Sa´nchez-Alonso, I., Haji-Maleki, R., and Borderias, A.J. 2007. Wheat fiber as a functional ingredient in restructured fish products. Food Chemistry. 100: 1037– 1043.
  42. Santana, P., Huda, N., and Yang, T.A. 2013. The Addition of Hydrocolloids (Carboxymethylcellulose, Alginate and Konjac) to Improve the Physicochemical Properties and Sensory Characteristics of Fish Sausage Formulated with Surimi Powder. Turkish of Fisheries and Aquatic Science. 13: 561-569.
  43. Savadkoohi, S., Hoogenkamp, H., Shamsi, K., and Farahnaky, A. 2014. Color, sensory and textural attributes of beef frankfurter, beef ham and meat-free sausage containing tomato pomace. Meat Science. 97: 410–418.
  44. Takigami, S., Takiguchi, T., and Phillips, G.O. 1997. Microscopical studies of the tissue structure of Konjac tubers. Food Hydrocolloid. 11: 479-484.
  45. Watts, B. M., Ylimaki, G. L., Jeffery, L. E., and Elias, L. G. 1989. Basic Sensory Methods for Food Evaluation. The Centre University of Minnesota. 1 -160.
  46. Xiong, G., Cheng, W., Ye, L., Du, X., Zhou, M., Lin, R., Geng, S., Chen, M., Corke, H., and Cai, Y.Z. 2009. Effects of konjac glucomannan on physicochemical properties of myofibrillar protein and surimi gels from grass carp (Ctenopharyngodon idella). Food Chemistry. 116: 413–418.
  47. Yam, K.L., and Papadakis, S.E. 2004. A simple digital imaging method for measuring and analyzing color of food surfaces. J. of Food Engineering. 61: 137-142.
  48. Yang, D., Yuan, Y., Wang, L., Wang, X., Mu, R., Pang, J., Xiao, J., and Zheng, Y. 2017. A review on konjac glucomannan gels: microstructure and application. International J. of Molecular Sciences. 18: 11. 2250.
  49. Yongsawatdigul, J., and Piyadhammaviboon, P. 2005. Effect of microbial transglutaminase on autolysis and gelation of lizardfish surimi. of the Science of Food and Agriculture. 85: 1453-1460.
  50. Zhang, F., Fang,, Wang, C., Shi, L., Chang, T., Yang, H., and Cui, M. 2013. Effects of starches on the textural, rheological, and color properties of surimi-beef gels with microbial tranglutaminase. Meat Science. 93: 533-537.
  51. Zhang, L., Xue, Y., Xu, J., Li, Z., and Xue, C. 2015. Effects of deacetylation of konjac glucomannan on Alaska Pollock surimi gels subjected to high-temperature (120 ̊C) treatment. Food Hydrocolloid. 43: 125-131.
  52. Zhou, X., Jiang, S., Zhao, D., Zhang, J., Gu, S., and Pan, Z. 2017. Changes in physicochemical properties and protein structure of surimi enhanced with camellia tea oil. LWT – Food Science and 84: 562-571.