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Surimi Gels (surimi + gel)
Selected AbstractsPhysicochemical Changes in Alaska Pollock Surimi and Surimi Gel as Affected by Electron BeamJOURNAL OF FOOD SCIENCE, Issue 1 2004J. JACZYNSKI ABSTRACT: Alaska pollock surimi and surimi gels (cooked) were subjected to various doses of electron beam (e-beam). Shear stress of surimi gels increased as the dose increased up to 6 to 8 kGy and then decreased. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) showed gradual degradation of myosin heavy chain as the dose increased. The degradation was slower for frozen samples. The integrity of actin was slightly affected by high doses (25 kGy). The amount of sulfhydryl groups and the level of surface hydrophobicity of Alaska pollock surimi decreased as the dose increased, suggesting formation of disulfide bonds and hydrophobic interactions. The sulfhydryl groups and hydrophobicity of surimi gels increased as the dose increased up to 6 kGy and then decreased. [source] PORCINE PLASMA PROTEINS AS GEL ENHANCER IN BIGEYE SNAPPER (PRIACANTHUS TAYENUS) SURIMIJOURNAL OF FOOD BIOCHEMISTRY, Issue 4 2001SOOTTAWAT BENJAKUL ABSTRACT Cohn's fraction I-S from porcine plasma showed the highest transglutaminase activity, compared to fractions I. 11+III, IV, IV-l. The optimum temperature for incorporating monodancylcadaverine into dimethylated casein was 45C. Plasma transglutaminase in fraction I-S was activated by calcium chloride but was inhibited by N-ethylmaleimide, ethylenediaminetetraacetic acid, and ammonium chloride. The addition of fraction I-S into bigeye snapper surimi resulted in a substantial increase in gel breaking force and deformation, particularly in the presence of calcium chloride and thrombin. No changes in whiteness and water holding capacity were observed in surimi gel with the addition of 0,0.5% of fraction I-S. Fraction I-S was found to catalyze nondisulfide covalent cross-linking of myosin heavy chain. The combination of endogenous and plasma transglutaminase enhanced surimi gelation. [source] Gel Strengthening Effect of Wood Extract on Surimi Produced from Mackerel Stored in IceJOURNAL OF FOOD SCIENCE, Issue 8 2009A.K. Balange ABSTRACT:, The effect of ethanolic kiam wood extract (EKWE) and commercial tannin (CT) on the gel properties of surimi produced from mackerel (Rastrelliger kanagurta) stored in ice for different times (0 to 12 d) was studied. During 12 d of iced storage, pH, total volatile base (TVB), trimethylamine (TMA), and trichloroacetic acid (TCA)-soluble peptide contents as well as thiobarbituric acid-reactive substances (TBARS) of mackerel mince increased while myosin heavy chain (MHC) band intensity decreased continuously (P,< 0.05). The result suggested that deterioration, protein degradation, and lipid oxidation proceeded with increasing storage time. For corresponding surimi, TVB and TMA were almost removed and TBARS and TCA soluble peptide contents were decreased. Conversely, MHC became more concentrated. Decreases in gel-forming ability of surimi were observed when fish used as raw material were stored in ice for a longer time, regardless of EKWE or CT addition. Whiteness of surimi gel decreased and expressible moisture increased especially when the storage time increased. However, superior breaking force and deformation of surimi gel with 0.15% EKWE or 0.30% CT added, compared to those of the control gel were observed during the first 6 d of the storage. Thereafter, EKWE and CT had no gel enhancing effect on surimi. Therefore, freshness was a crucial factor determining gel enhancing ability of EKWE or CT toward mackerel surimi. [source] Characteristics of Sarcoplasmic Proteins and Their Interaction with Surimi and Kamaboko GelJOURNAL OF FOOD SCIENCE, Issue 1 2009A. Jafarpour ABSTRACT:, This study examined the effect of adding common carp sarcoplasmic proteins (Sp- P) on the gel characteristics of threadfin bream surimi and kamaboko while maintaining constant moisture and myofibrillar levels. Based on the temperature sweep test, which is involved in heating of surimi gel from 10 to 80 °C to monitor the viscoelastic properties, at temperature range of 40 to 50 °C, the decrease level (depth of valley) in storage modulus (G,) thermograph was in proportion to the concentration of added Sp- P. Storage modulus (G,) showed greater elasticity after adding Sp- P compared with the control without Sp- P. Furthermore, the breaking force and distance and consequently gel strength of the resultant kamaboko were improved significantly (P > 0.05). Thus, added Sp- P did not interfere with myofibrillar proteins during sol,gel transition phase but associated with textural quality enhancement of resultant kamaboko; however, addition of Sp- P from the dark muscle of the carp decreased the whiteness of the resultant surimi. Furthermore, according to the SEM micrographs, the gel strength could not be associated with either the number of polygonal structures/mm2 or the area of the polygonal structures in the kamaboko gel microstructure. [source] Effect of storage on the gel-forming properties of yam-containing surimi gelsINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 5 2007Yun-Chin Chung Summary The breaking forces, deformations and water-holding capacities of pollock surimi gels (PSG) containing 20% fresh Tainung No. 1 (TNG1) yam (Dioscorea alata) stored at room temperature, 17 and 10 °C, were determined for 12 weeks to evaluate the feasibility of using fresh yam as a healthy ingredient and an alternative source for starch in surimi seafoods. The results showed that the texture properties of TNG1-PSG decreased during storage regardless of the storage temperatures, except for an insignificant change found in the water-holding capacity at 10 °C. Most changes in the texture properties occurred within 1 week, thus the use of fresh TNG1 immediately after harvest is required for producing TNG1-PSG with good texture properties. Frozen storage of TNG-PSG was also undertaken at ,20 °C for 6 months. After 6-months of storage, the breaking force and water-holding capacity of TNG1-PSG decreased by about 22% and 19%, respectively. [source] Physicochemical Changes in Alaska Pollock Surimi and Surimi Gel as Affected by Electron BeamJOURNAL OF FOOD SCIENCE, Issue 1 2004J. JACZYNSKI ABSTRACT: Alaska pollock surimi and surimi gels (cooked) were subjected to various doses of electron beam (e-beam). Shear stress of surimi gels increased as the dose increased up to 6 to 8 kGy and then decreased. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) showed gradual degradation of myosin heavy chain as the dose increased. The degradation was slower for frozen samples. The integrity of actin was slightly affected by high doses (25 kGy). The amount of sulfhydryl groups and the level of surface hydrophobicity of Alaska pollock surimi decreased as the dose increased, suggesting formation of disulfide bonds and hydrophobic interactions. The sulfhydryl groups and hydrophobicity of surimi gels increased as the dose increased up to 6 kGy and then decreased. [source] Texture and colour properties of proteins recovered from whole gutted silver carp (Hypophthalmichthys molitrix) using isoelectric solubilisation/precipitationJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 2 2009Latif Taskaya Abstract BACKGROUND: According to an FAO report, carp are the cheapest and by far the most commonly consumed fish in the world. Carp have minimal growth requirements, yet rapid growth rates. Although carp are generally considered unsuitable for human consumption in the USA, they have rapidly started populating major bodies of fresh water in the USA to the extent that commercial processing becomes of interest. However, typical mechanical means of meat recovery from carp are impractical owing to the bony nature of the carp carcass. Therefore the aim of the present study was to devise processing strategies to recover fish meat from carp that could be used in the development of human food products. RESULTS: Isoelectric solubilisation/precipitation at acidic and basic pH values was applied to whole gutted silver carp. Depending on the solubilisation pH, protein and fat recovery yields were approximately 420,660 and 800,950 g kg,1 respectively. The process effectively removed impurities such as bones, scales, skin, fins, etc. from whole gutted carp. The proteins were concentrated to approximately 900 g kg,1, while the fat was reduced by 970,990 g kg,1. Functional additives (potato starch, beef plasma protein, transglutaminase and polyphosphate) improved (P < 0.05) the texture of carp protein-based gels such that it was generally comparable to the texture of Alaska pollock surimi gels. Although titanium dioxide improved (P < 0.05) the whiteness of carp gels, it was lower (P < 0.05) than the whiteness of Alaska pollock surimi gels. CONCLUSION: Isoelectric solublisation/precipitation allows protein and lipid recovery from whole gutted carp. However, if the proteins are used as a gelling ingredient in fish food products, functional additives are recommended. Copyright © 2008 Society of Chemical Industry [source] | ||||||||||