Physicochemical characteristics and gel-forming properties of mandarin fish (Siniperca chuatsi) protein during the fish fermentation with Lactobacillus sake SMF-L5: The formation of garlic-cloves shaped protein gel

• Published in: Food chemistry 2023-05, Vol.409, p.135282-135282, Article 135282
• Main Authors: Zhou, Yingqin, Yang, Mingliu, Yin, Junfeng, Huang, Jingjing, Yan, Yan, Zhang, Fusheng, Xie, Ningning
• Format: Article
• Language: English
• Subjects: Animals; Elastic texture; Fermentation; Fermented fish; Fish Proteins - chemistry; Fishes - metabolism; Garlic - metabolism; Lactobacillus - metabolism; Mandarin fish; Pearson correlation; Perciformes - metabolism; Physicochemical characteristic; Sodium Chloride - metabolism; Syzygium - metabolism
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2022.135282

[Display omitted] •Lactobacillus sake SMF-L5 could be applied as a starter for mandarin fish.•Functionally available MHC plays an important role in forming unique protein gels.•The suitable microenvironment is pH 6.1, salinity 2.0%, and moisture content 64%.•The fermentation End-Point is preferentially 14 days for mandarin fish at 10 °C.•The fish protein’s physicochemical characteristics affect the gel-forming properties. Mandarin fish (Siniperca chuatsi) during fermentation presents a unique elastic texture. In this investigation, the physicochemical and gel-forming properties of fish proteins were evaluated to explain the formation of elastic characteristics. During fermentation, the combined effects of acidification by Lactobacillus sake SMF-L5, increased sodium chloride, and decreased moisture content in the fish protein generated a suitable microenvironment for gelation. The mass transfer of sodium chloride was accompanied by NMR relaxation of the immobilized water. The ripening fermented fish had a functionally available MHC, a higher fractal dimension, and a stable α-helical structure. Also, it exhibited excellent gel-forming performances, mainly including garlic-cloves shaped protein gel, stronger springiness, and enhanced L* and whiteness. Correlation analysis showed that the gel’s physical properties were differently related to the protein’s physicochemical characteristics except for total free amino acids. These results could lay a theoretical foundation for the gel formation mechanism of fermented mandarin fish.