ArticleFood science & nutrition2022
Heat-induced structural changes in fish muscle collagen related to texture development in fish balls: Using eel ball as a study model.
Article in Food science & nutrition, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
7 citing papers in PubMed, 21 citations in OpenAlex.
- Faba bean (Vicia faba L.) in aquafeeds: impacts on fish muscle quality, molecular mechanisms, and crispness attributes.Fish physiology and biochemistry · 2026Review
- Article
- Effect of Extracellular Matrix Derived from Porcine Tissue on Stemness of Porcine Spermatogonial Stem Cells.International journal of molecular sciences · 2025Article
- Microalgae as a potential raw material for plant-based seafood alternatives: A comprehensive review.Food science & nutrition · 2024Review
- Integrated 4D label-free proteomics and data mining to elucidate the effects of thermal processing on crisp grass carp protein profiles.Current research in food science · 2024Article
- Low Fatization of High-Fat Surimi-Based Products: Optimization of the Application of Protein Matrix Fat Substitution Methods.Gels (Basel, Switzerland) · 2023Article
- Heat-induced structural changes in fish muscle collagen related to texture development in fish balls: Using eel ball as a study model.Food science & nutrition · 2022Article
Corrections and comments
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Authors and funding
9 authors at 3 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In order to elucidate the substantial effect and underlying mechanism of endogenous collagen on the texture development of fish balls, the structural and gelling properties of eel muscle collagen (EMC) under different heat treatments, as well as their effects on texture of eel ball, were investigated. EMC resulted in significant improvement of eel ball texture via gelling ability, filler effect, and interaction with starch. Under mild heating below 90°C for 30 min, the structural and physicochemical changes of EMC varied gradually, resulting in improved storage modulus of starch-containing myofibrillar gel, a mimic of eel ball. However, overheating (100°C, 30 min) induced EMC degradation and significantly decreased the gel formation and the improvements in textural properties. Supplementation of EMC to eel balls significantly improved its gel strength, springiness, cohesiveness, and chewiness, as well as uniformity and tightness of the microstructure. These results suggest the texture development of eel ball can be regulated by heat-induced structural changes, as well as structure-function relationship of collagen, compared with previous studies on myofibrillar proteins and exogenous gelatin; and they may provide texture-related insights to the quality control of fish balls and diverse heat-treated products of surimi containing collagen.
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Registered trials
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