Home Food Science of Animal Products Article
PDF (4.2 MB)
Cite
EndNote(RIS) BibTeX
Collect
Submit Manuscript
Show Outline
Figures (7)

Tables (2)
Table 1
Table 2
Research Article | Open Access

Application of Rosa roxburghii Tratt. extraction in improving gel properties and flavour of hairtail (Trichiurus lepturus) surimi

Jixiang Zhang1,§, Lin Yu1,§, Xinyang Li1, Feifan Wu1, Taiyu Li1, Chenyang Zhao1, Islam Shafiul1, Xiaoguo Ying1(), Shanggui Deng1, Charles Brennan2, Soottawat Benjakul3, Zhengxuan Qin4, Lukai Ma5()
Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, Food and Pharmacy College, Zhejiang Ocean University, Zhoushan 316022, China
School of Science, Royal Melbourne Institute of Technology University, Melbourne 2474, Australia
International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-industry, Prince of Songkla University, Songkhla 90110, Thailand
Oceanside (Zhoushan) Premium Products Co., Zhoushan 316022, China
Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs, Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, College of Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225 China

§These authors contributed equally to this article.

Show Author Information

Graphical Abstract

View original image Download original image

Abstract

The aim of this experiment was to investigate the effect of a natural additive Rosa roxburghii Tratt. extraction (RRTE) on the gel properties and flavour of hairtail (Trichiurus lepturus) surimi gels. The effects of different additive concentrations of RRTE on the flavour improvement of hairtail surimi gels were systematically investigated by combining the electronic nose and sensory evaluation techniques. The results showed that the addition of RRTE, especially 2% (m/m) RRTE, could effectively improve the odour score; enhanced the gel strength, water-holding capacity and rheological properties; improved the elasticity, hardness and viscoelasticity of the hairtail surimi gels. The results of water migration and protein secondary structure analysis showed that RRTE could effectively stabilise the internal water distribution of hairtail surimi gels and inhibit protein denaturation. Microstructural observation showed that the gel structure of hairtail surimi in the RRTE added group was more uniform and dense, and the fractal dimension was reduced. The comprehensive results showed that RRTE, as a natural additive, could significantly improve the gel properties and flavour of hairtail surimi gels, providing a scientific basis for the high value-added processing of hairtail surimi products.

Keywords

hairtail surimiRosa roxburghii Tratt. extractionsurimi gel propertiessurimi flavour

References

[1]

H. Deng, G. Wu, L. Y. Zhou, et al., Microbial contribution to 14 biogenic amines accumulation in refrigerated raw and deep-fried hairtails ( Trichiurus lepturus), Food Chem. 443 (2024) 138509. https://doi.org/10.1016/j.foodchem.2024.138509.

Crossref Google Scholar
[2]

W. L. Guan, X. C. Ren, Y. J. Li, et al., The beneficial effects of grape seed, sage and oregano extracts on the quality and volatile flavor component of hairtail fish balls during cold storage at 4 °C, LWT-Food Sci. Technol. 101 (2019) 25–31. https://doi.org/10.1016/j.lwt.2018.11.024.

Crossref Google Scholar
[3]

J. L. Liu, Y. Shao, C. H. Yuan, et al., Eugenol-chitosan nanoemulsion as an edible coating: its impact on physicochemical, microbiological and sensorial properties of hairtail ( Trichiurus haumela) during storage at 4 °C, Int. J. Biol. Macromol. 183 (2021) 2199–2204. https://doi.org/10.1016/j.ijbiomac.2021.05.183.

Crossref Google Scholar
[4]

S. Y. Liu, X. Y. Cai, J. Y. Huang, et al., Effects of environmental pH on protein properties and flavor factors of hairtail ( Trichiurus haumela) in thermal processing, Food Chem. 413 (2023) 135615. https://doi.org/10.1016/j.foodchem.2023.135615.

Crossref Google Scholar
[5]
J. Tian, N. Walayat, Y. T. Ding, et al., The role of trifunctional cryoprotectants in the frozen storage of aquatic foods: recent developments and future recommendations, Compr. Rev. Food Sci. Food Saf. 21 (2022) 321–339. https://doi.org/10.1111/1541-4337.12865.
Crossref
[6]

Y. D. Wang, H. Yan, Y. Zhuang, et al., Effect of soy protein isolate, egg white protein and whey protein isolate on the flavor characteristics of silver carp ( Hypophthalmichthys molitrix) surimi, LWT-Food Sci. Technol. 186 (2023) 115237. https://doi.org/10.1016/j.lwt.2023.115237.

Crossref Google Scholar
[7]

X. D. Jiao, H. Y. Yang, X. Y. Li, et al., Green and sustainable microwave processing of surimi seafood: a review of protein component interactions, mechanisms, and industrial applications, Trends Food Sci. Technol. 143 (2024) 104266. https://doi.org/10.1016/j.jpgs.2023.104266.

Crossref Google Scholar
[8]

H. B. Shi, M. X. Zhang, X. C. Liu, et al., Improved qualities of salt-reduced tilapia surimi by adding konjac glucomannan: insight into the edible traits, gel properties and anti-freezing ability, Food Hydrocolloid. 153(Pt A) (2024) 109971. https://doi.org/10.1016/j.foodhyd.2024.109971.

Crossref Google Scholar
[9]

A. Mittal, A. Singh, B. Zhang, et al., Inhibition mechanism of chitooligosaccharide-polyphenol conjugates toward polyphenoloxidase from shrimp Cephalothorax, Molecules 28 (2023) 5560. https://doi.org/10.3390/molecules28145560.

Crossref Google Scholar
[10]

V. C. Roy, W. A. Shiran Chamika, J. S. Park, et al., Preparation of bio-functional surimi gel incorporation of fish oil and green tea extracts: physico-chemical activities, in-vitro digestibility, and bacteriostatic properties, Food Control 130 (2021) 108402. https://doi.org/10.1016/j.foodcont.2021.108402.

Crossref Google Scholar
[11]

X. Y. Sun, Q. Li, N. Ding, et al., Cryoprotective effect of fistular onion stalk polysaccharide on frozen surimi derived from bighead carp: physicochemical properties and gel quality during storage, Food Hydrocolloid. 148 (2024) 109404. https://doi.org/10.1016/j.foodhyd.2023.109404.

Crossref Google Scholar
[12]

D. S. Huang, C. Li, Q. Chen, et al., Identification of polyphenols from Rosa roxburghii Tratt pomace and evaluation of in vitro and in vivo antioxidant activity, Food Chem. 377 (2022) 131922. https://doi.org/10.1016/j.foodchem.2021.131922.

Crossref Google Scholar
[13]

G. J. Chen, J. Q. Kan, Characterization of a novel polysaccharide isolated from Rosa roxburghii Tratt fruit and assessment of its antioxidant in vitro and in vivo, Int. J. Biol. Macromol. 107 (2018) 166–174. https://doi.org/10.1016/j.ijbiomac.2017.08.160.

Crossref Google Scholar
[14]

C. Zhang, Y. J. He, Y. M. Zheng, et al., Effect of carboxymethyl cellulose (CMC) on some physico-chemical and mechanical properties of unrinsed surimi gels, LWT-Food Sci. Technol. 180 (2023) 114653. https://doi.org/10.1016/j.lwt.2023.114653.

Crossref Google Scholar
[15]

J. Zhang, F. F. Wu, Y. Kasato, et al., Effect of atmospheric cold plasma treatment on the flavor of high-fat aquatic products: a case study of golden pomfret ( Trachinotus ovatus, family Bramidae) oil using GC-MS, GC-IMS, and an E-nose, LWT-Food Sci. Technol. 210 (2024) 116843. https://doi.org/10.1016/j.lwt.2024.116843.

Crossref Google Scholar
[16]

W. W. Duan, H. Qiu, K. K. Htwe, et al., Investigation of the relationship between gel strength and microstructure of surimi gel induced by dense phase carbon dioxide based on quantitative analysis, Food Hydrocolloid. 146(Pt A) (2024) 109209. https://doi.org/10.1016/j.foodhyd.2023.109209.

Crossref Google Scholar
[17]

X. H. Zhang, H. Pan, X. Jiang, et al., Study on the mechanism of soy protein isolate to improve quality of reduced-salt Hypophthalmichthys molitrix surimi gel: focus on gel quality, protein structure, and in vitro digestibility, Food Chem.: X 20 (2023) 100878. https://doi.org/10.1016/j.fochx.2023.100878.

Crossref Google Scholar
[18]

Y. D. Zhao, X. Y. Piao, B. Zheng, et al., Enhancement of surimi gel properties through the synergetic effect of fucoidan and oligochitosan, Food Hydrocolloid. 140 (2023) 108626. https://doi.org/10.1016/j.foodhyd.2023.108626.

Crossref Google Scholar
[19]

Y. D. Lin, X. J. Shi, C. Y. Zhou, et al., Insight into the effects of chitosan on the gelling properties of tilapia surimi gel under microwave heating treatment, Food Biosci. 58 (2024) 103619. https://doi.org/10.1016/j.fbio.2024.103619.

Crossref Google Scholar
[20]

J. Yu, H. Xiao, L. L. Song, et al., Impact of O/W emulsion stabilized by different soybean phospholipid/sodium caseinate ratios on the physicochemical, rheological and gel properties of surimi sausage, LWT-Food Sci. Technol. 175 (2023) 114461. https://doi.org/10.1016/j.lwt.2023.114461.

Crossref Google Scholar
[21]

L. L. Meng, X. D. Jiao, B. W. Yan, et al., Effect of fish mince size on physicochemical and gelling properties of silver carp ( Hypophthalmichthys molitrix) surimi gel, LWT-Food Sci. Technol. 149 (2021) 111912. https://doi.org/10.1016/j.lwt.2021.111912.

Crossref Google Scholar
[22]

Y. F. Gao, D. Zhuang, J. R. Ye, et al., Modulation of sodium distribution and digestion properties in low salt myofibrillar protein gel incorporating γ-polyglutamic acid and transglutaminase: conformation and microstructure, Food Hydrocolloid. 153 (2024) 110007. https://doi.org/10.1016/j.foodhyd.2024.110007.

Crossref Google Scholar
[23]
Y. Wu, B. Li, L. Zhou, et al., The formation mechanism of β-lactoglobulin self-assembled gel and its relationship with slow-release properties through stepwise regression models, Food Hydrocolloid. 154 (2024) 110074. https://doi.org/10.1016/j.foodhyd.2024.110074.
Crossref
[24]

X. Y. Piao, J. W. Li, Y. D. Zhao, et al., Oxidized cellulose nanofibrils-based surimi gel enhancing additives: interactions, performance and mechanisms, Food Hydrocolloid. 133 (2022) 107893. https://doi.org/10.1016/j.foodhyd.2022.107893.

Crossref Google Scholar
[25]

G. Z. Wei, M. L. Dan, G. H. Zhao, et al., Recent advances in chromatography-mass spectrometry and electronic nose technology in food flavor analysis and detection, Food Chem. 405 (2023) 134814. https://doi.org/10.1016/j.foodchem.2022.134814.

Crossref Google Scholar
[26]

Y. X. Gao, Y. Zhao, Y. Yao, et al., Recent trends in design of healthier fat replacers: type, replacement mechanism, sensory evaluation method and consumer acceptance, Food Chem. 447 (2024) 138982. https://doi.org/10.1016/j.foodchem.2024.138982.

Crossref Google Scholar
[27]

X. H. Zhang, Y. Q. Guo, W. Z. Shi, Ultrasound-assisted processing: changes in gel properties, water-holding capacity, and protein aggregation of low-salt Hypophthalmichthys molitrix surimi by soy protein isolate, Ultrason. Sonochem. 92 (2023) 106258. https://doi.org/10.1016/j.ultsonch.2022.106258.

Crossref Google Scholar
[28]
H. K. Xue, X. P. Du, S. S. Fang, et al., The interaction of polyphenols-polysaccharides and their applications: a review, Int. J. Biol. Macromol. 278 (2024) 134594. https://doi.org/10.1016/j.ijbiomac.2024.134594.
Crossref
[29]

B. Singh, A. Dhiman, K. Devi, et al., Developing 3D-network gels from polysaccharide gums for biomedical applications, Hybrid Adv. 3 (2023) 100060. https://doi.org/10.1016/j.hybadv.2023.100060.

Crossref Google Scholar
[30]

J. Wu, C. S. Li, L. H. Li, et al., Improved physicochemical properties and product characteristics of tilapia surimi by tea polyphenols during chilled storage, LWT-Food Sci. Technol. 167 (2022) 113822. https://doi.org/10.1016/j.lwt.2022.113822.

Crossref Google Scholar
[31]

Z. P. Fan, P. Cheng, P. Zhang, et al., Rheological insight of polysaccharide/protein based hydrogels in recent food and biomedical fields: a review, Int. J. Biol. Macromol. 222 (2022) 1642–1664. https://doi.org/10.1016/j.ijbiomac.2022.10.082.

Crossref Google Scholar
[32]

Y. T. Chen, A. Q. Xu, R. Yang, et al., Chemical interactions and rheological properties of hairtail ( Trichiurus haumela) surimi: effects of chopping and pressure, Food Biosci. 38 (2020) 100781. https://doi.org/10.1016/j.fbio.2020.100781.

Crossref Google Scholar
[33]

Y. G. Zhou, J. J. H. Liu, Y. Kang, et al., Effects of acid and alkaline treatments on physicochemical and rheological properties of tilapia surimi prepared by pH shift method during cold storage, Food Res. Int. 145 (2021) 110424. https://doi.org/10.1016/j.foodres.2021.110424.

Crossref Google Scholar
[34]

Y. Q. Xu, J. Yu, Y. Xue, et al., Enhancing gel performance of surimi gels via emulsion co-stabilized with soy protein isolate and κ-carrageenan, Food Hydrocolloid. 135 (2023) 108217. https://doi.org/10.1016/j.foodhyd.2022.108217.

Crossref Google Scholar
[35]

W. M. S. M. Wee, R. Yusoff, L. Lin, et al., Effect of polysaccharide concentration and charge density on acid-induced soy protein isolate-polysaccharide gels using HCl, Food Struct. 13 (2017) 45–55. https://doi.org/10.1016/j.foostr.2016.08.001.

Crossref Google Scholar
[36]

T. Yin, R. Yao, I. Ullah, et al., Effects of nanosized okara dietary fiber on gelation properties of silver carp surimi, LWT-Food Sci. Technol. 111 (2019) 111–116. https://doi.org/10.1016/j.lwt.2019.05.023.

Crossref Google Scholar
[37]

Y. Wang, D. J. Wang, J. B. Liu, et al., Effects of rice bran feruloyl oligosaccharides on gel properties and microstructure of grass carp surimi, Food Chem. 407 (2023) 135003. https://doi.org/10.1016/j.foodchem.2022.135003.

Crossref Google Scholar
[38]

W. Sompongse, W. Hongviangjan, P. Sakamut, Interaction of polysaccharides on gel characteristics and protein microstructure of threadfin bream surimi gel, Int. J. Food Sci. Technol. 59(7) (2024) 5096–5104. https://doi.org/10.1111/ijfs.17247.

Crossref Google Scholar
[39]

H. B. Mi, S. W. Yu, Y. Li, et al., Effect of modified cellulose-based emulsion on gel properties and protein conformation of Nemipterus virgatus surimi, Food Chem. 455 (2024) 139841. https://doi.org/10.1016/j.foodchem.2024.139841.

Crossref Google Scholar
Food Science of Animal Products
Volume 3 Issue 1,
March 2025
Article number: 9240101
DOI: 10.26599/FSAP.2025.9240101
Cite this article:
Zhang J, Yu L, Li X, et al. Application of Rosa roxburghii Tratt. extraction in improving gel properties and flavour of hairtail (Trichiurus lepturus) surimi. Food Science of Animal Products, 2025, 3(1): 9240101. https://doi.org/10.26599/FSAP.2025.9240101
Metrics & Citations  
Article History
Copyright
Rights and Permissions
Return

Sensory evaluation and scoring criteria for hairtail surimi gel.

NormWeighting factorSensory score
1–34–78–10
Odour0.25Excessive fishytaste and odourThe fishy flavour is moderate in intensity, with a light fish aroma and no discernible off-flavourThe product does not exhibit any fishy flavour or aroma
Colour0.25Yellowish colour, uneven, with stray coloursThe colour is lighter and more uniformFull colour, very white, even and free of variegation
Texture0.25Coarse and superb texture, loosely cut,porosity and heterogeneityThe material in question exhibits a more delicate texture, with densely cut fibres and small pores, as well as an uneven distribution of surfacesThe fabric has a fine texture, a dense cut, and no air holes
Taste0.25Poor elasticity,the surface cracks when pressed a little hardGeneral elasticity, slightly hard to press the surface does not crack, and can not quickly return to its original stateThe material exhibits good elasticity, with the surface remaining intact even when subjected to considerable force. Furthermore, it can be rapidly restored to its original state

TPA parameters of hairtail surimi gel with different concentrations of RRTE.

GroupHardness (N)Springiness (mm)Chewiness (mJ)Gumminess (N)Cohesivensss
Note: Different superscript lowercase letters in the same column indicate significant differences (P < 0.05).
Control2 428.84 ± 56.72c0.78 ± 0.00b423.22 ± 15.40bc537.86 ± 13.64bc56.66 ± 2.86a
1% RRTE2 610.79 ± 21.51c0.76 ± 0.02b386.53 ± 27.05b505.39 ± 26.15b65.66 ± 4.49a
2% RRTE2 822.57 ± 117.10d0.78 ± 0.00b551.05 ± 28.83c633.76 ± 34.17c58.66 ± 0.47a
3% RRTE2 147.39 ± 155.41b0.72 ± 0.01a289.53 ± 54.44a398.21 ± 71.11a80.66 ± 8.17b
4% RRTE1 873.04 ± 37.03a0.71 ± 0.02a217.19 ± 41.35a302.93 ± 48.84a88.33 ± 11.44b