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Physicochemical and gelling properties of short-bodied mackerel (Rastrelliger brachysoma) protein isolate prepared using alkaline-aided process

Paper ID Volume ID Publish Year Pages File Format Full-Text
19532 43073 2010 7 PDF Available
Title
Physicochemical and gelling properties of short-bodied mackerel (Rastrelliger brachysoma) protein isolate prepared using alkaline-aided process
Abstract

This study demonstrated the characteristics and gel properties of short-bodied mackerel (Rastrelliger brachysoma) surimi prepared by the conventional washing process and protein isolate prepared by alkaline solubilization process without and with prewashing. A decrease in Ca2+-ATPase activity (P < 0.05), with changes in the tryptophan fluorescence intensity of natural actomyosin, was observed in protein isolate from alkaline solubilization process. However, higher reactive sulfhydryl (SH) content was found in protein isolate, compared with that in conventional surimi (P < 0.05). Generally, the higher amounts of lipid and myoglobin in fish mince were removed by using the alkaline-aided process, compared with the conventional process (P < 0.05). Protein isolate from the alkaline solubilization process formed gels with higher breaking forces than conventional suirmi, especially with 2-step heating (40 °C, 30 min/90 °C, 20 min) (P < 0.05). The lowest expressible moisture was found in the gel of protein isolate prepared by alkaline solubilization process (P < 0.05). However, the highest whiteness was found in the conventional surimi gel prepared by 2-step heating (P < 0.05). Protein isolate prepared by the alkaline solubilization process yielded superior gels compared with the conventional surimi. Therefore, it can be concluded that the gelling properties of surimi or protein isolate are governed by the physicochemical properties of proteins and are affected by processing conditions.

Keywords
Short-bodied mackerel; Surimi; Protein isolate; Alkaline
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Physicochemical and gelling properties of short-bodied mackerel (Rastrelliger brachysoma) protein isolate prepared using alkaline-aided process
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Publisher
Database: Elsevier - ScienceDirect
Journal: Food and Bioproducts Processing - Volume 88, Issues 2–3, June–September 2010, Pages 174–180
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us