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Characterization of surimi slurries and their films derived from myofibrillar proteins with different extraction methods

Paper ID Volume ID Publish Year Pages File Format Full-Text
19657 43115 2016 8 PDF Available
Title
Characterization of surimi slurries and their films derived from myofibrillar proteins with different extraction methods
Abstract

Characteristics of surimi slurries and their films made from fish myofibrillar protein were investigated. Films made from fish protein slurries consisting of Alaska pollock surimi (15% and 20%) and sodium chloride (0%, 2%, and 5%) were either adjusted to different pH (7, 9, and 11) or mixed with sodium tripolyphosphate (STP) (1.0%, 1.5%, and 2.0%). Increasing pH from 7 to 9 led to higher viscosity and exposed sulfhydryl sites, while further pH increase 9–11) reduced the viscosity values and surface reactive sulfhydryl groups. NaCl and STP addition decreased slurry viscosity. In most treatments involving the roles of pH and either sodium chloride or sodium tripolyphosphate in film formation, sodium chloride addition contributed to lower puncture strength and puncture distance. Meanwhile, there was a tendency for elevated tensile strength and reduced elongation at break as sodium chloride concentration was increased from 0% to 5%. Shifting pH to a more basic condition contributed to higher puncture strength and distance. As STP concentration in the surimi slurries increased up to 2%, puncture and tensile strength increased, but puncture distance and elongation at break decreased.

Keywords
Sodium chloride (PubChem CID: 5234); Sodium tripolyphosphate (PubChem CID: 24455); Magnesium nitrate hexahydrate (PubChem CID: 21871556), Sodium hydroxide (PubChem CID: 14798); Hydrochloric acid (PubChem CID: 313); Potassium chloride (PubChem CID: 4873);
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Characterization of surimi slurries and their films derived from myofibrillar proteins with different extraction methods
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Publisher
Database: Elsevier - ScienceDirect
Journal: Food Bioscience - Volume 15, 1 September 2016, Pages 118–125
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