Comparative study on the effect of duck and hen egg albumens on proteolysis and gel property of sardine surimi

Abstract

The effects of duck and hen albumens at different levels (1%-4%, w/w) on proteolysis and gel properties of sardine (Sardinella albella) surimi were studied. The addition of both albumens into surimi resulted in the increases in breaking force and deformation, especially with increasing levels added (P < 0.05). Both albumens inhibited autolysis of surimi in a dose dependent manner as indicated by the lower TCA-peptide content and more retained myosin heavy chain and actin. Texture profile analysis showed that hardness, cohesiveness, springiness, gumminess and chewiness of surimi gel increased with increasing albumen levels. In general, breaking force, hardness, gumminess and chewiness of surimi gel added with duck albumen were higher than those added with hen albumen when the same level was used. Lightness and whiteness of gels added with albumen increased, particularly at higher amount of albumen. Surimi gel added with both albumens showed compact network with more connectivity and smaller voids than the control gel as visualised by scanning electron microscopy. Thus, duck albumen could be used to replace hen albumen for improvement of sardine surimi gel properties. ARTICLE HISTORY

Impact of salted duck egg albumen powder on proteolysis and gelling properties of sardine surimi

“…Nevertheless, the band intensity of AC with MW of 43–44 kDa was noticeably increased with increasing amount of SDEAP (SDEAP‐4 and SDEAP‐5 samples). It was reinforced that ovalbumin in duck egg albumen (MW: 44 kDa) contributed to the increase in the aforementioned band intensity (Quan & Benjakul, ). Both AC and ovalbumin appeared as the same protein band.…”

“…SDEAP also contained serine protease inhibitors (5,975 kunits/g solid). SDEAP could therefore prevent proteolysis in surimi, thus alleviating gel softening induced by indigenous proteases (Quan & Benjakul, ). SDEAP had white color.…”

“…Egg albumen has been used widely for inhibition of autolysis of lizardfish surimi (Benjakul et al, ; Yongsawatdigul & Piyadhammaviboon, ), red tilapia surimi (Duangmal & Taluengphol, ), Alaska pollock surimi and Pacific whiting surimi (Hunt, Park, & Handa, ). Recently, Quan and Benjakul () documented that MHC band intensity of sardine surimi was more retained as duck egg albumen was incorporated. In general, AC and TM were found to be more resistant to proteolysis than MHC (Benjakul et al, ).…”

“…For another set of samples, after being incubated as described above, 27 mL of 5% SDS solution (85°C) were used to terminate the reaction and solubilize the proteins (Quan & Benjakul, ). Protein patterns of surimi paste and autolyzed surimi samples were determined as per the method of Laemmli ().…”

Gelling properties of duck albumen powder as affected by desugarization and drying conditions

“…Recently, Quan and Benjakul () reported that duck albumen containing high protease inhibitory activity could increase gel strength of sardine surimi. Thus, duck albumen was suggested to replace hen albumen to alleviate gel weakening caused by endogenous proteases (Quan & Benjakul, ).…”