Heat-induced structural changes in fish muscle collagen related to texture development in fish balls: Using eel ball...

Area of Science:

• Food Science and Technology
• Biochemistry
• Materials Science

Background:

• Understanding the role of endogenous collagen in processed seafood texture is crucial for quality control.
• Previous research has focused on myofibrillar proteins and exogenous gelatin, leaving the impact of endogenous collagen under-explored.

Purpose of the Study:

• To investigate the structural and gelling properties of eel muscle collagen (EMC) under various heat treatments.
• To elucidate the mechanism by which EMC influences the texture of fish balls.
• To determine the optimal heat treatment for EMC to enhance fish ball quality.

Main Methods:

• Eel muscle collagen (EMC) was subjected to different heat treatments (mild heating below 90°C and overheating at 100°C for 30 min).
• Structural and physicochemical properties of EMC were analyzed.
• The effect of EMC on the gelling properties and texture of starch-containing myofibrillar gels (mimicking fish balls) was evaluated.

Main Results:

• Mild heating (below 90°C) of EMC gradually altered its structure, improving the storage modulus of starch-containing myofibrillar gels.
• Overheating (100°C) led to EMC degradation, reducing gel formation and textural improvements.
• Supplementation of EMC significantly enhanced fish ball gel strength, springiness, cohesiveness, chewiness, and microstructure uniformity.

Conclusions:

• The texture of fish balls can be effectively regulated by heat-induced structural changes in endogenous collagen.
• Mild heat treatment optimizes EMC's structural and functional properties for superior fish ball texture.
• These findings offer valuable insights for quality control in fish balls and other surimi-based products containing collagen.