Comparison of Gel‐forming Properties of Silver Carp (Hypophthalmichthys molitrix) Surimi Prepared in Different Seasons

Abstract

The gel-forming pr ming pr ming pr ming pr ming proper oper oper oper operties of silv ties of silv ties of silv ties of silv ties of silver carp sur er carp sur er carp sur er carp sur er carp surimi made in differ imi made in differ imi made in differ imi made in differ imi made in different seasons w ent seasons w ent seasons w ent seasons w ent seasons wer er er er ere compar e compar e compar e compar e compared. S ed. S ed. S ed. S ed.Sur ur ur ur urimi imi imi imi imi prepared in winter and spring formed gel at 30 °C, while autumn and summer surimi required a higher temperature prepared in winter and spring formed gel at 30 °C, while autumn and summer surimi required a higher temperature prepared in winter and spring formed gel at 30 °C, while autumn and summer surimi required a higher temperature prepared in winter and spring formed gel at 30 °C, while autumn and summer surimi required a higher temperature prepared in winter and spring formed gel at 30 °C, while autumn and summer surimi required a higher temperature of 40 °C for gel for of 40 °C for gel for of 40 °C for gel for of 40 °C for gel for of 40 °C for gel formation.

Characterization of Myosin Subfragment‐1 of Summer and Winter Silver Carp (Hypophthalmichthys molitrix) Muscle

“…The mixing ratio of summer‐type and winter‐type S1 could also be estimated from the chymotryptic digestion patters as shown in Figure 2. It was in agreement with the former result which showed the large difference in thermostability between summer and winter samples both in a form of myofibril (myosin with F‐actin stabilization at 0.1 M KCl) and myosin (myosin without F‐actin stabilization at 2 M KCl) (Yuan and others 2005, 2006). …”

“…So the native myosin content in myofibrils upon heating can be estimated from the amount of S1 produced by the chymotryptic digestion of myofibril. These results reconfirmed that summer myofibrils were more than 60 times stable than that of the winter one as we reported (Yuan and others 2005). It was also found that denaturation of rod preceded S1 in both myofibrils.…”

“…However, whether protein expression of MHC was congruent with the mRNA level was unclear. On the other hand, we have found that the thermal gel formation properties of silver carp surimi produced in different seasons showed remarkable differences (Yuan and others 2005). There was 60‐fold difference in the thermal stability of Ca 2+ ‐ATPase activity between summer and winter surimi.…”

Quality of Freshwater Products

“…Therefore, the setting ability of surimi gel is evidently affected by the thermal stability of myofibrillar protein, thus a higher inactivation rate of myofibrillar protein leads to a higher rate of setting [33]. In recent studies, it was elucidated that seasonal differences in the gel forming ability of silver carp was derived from seasonal differences in thermal stability of myosin in surimi [34], and seasonal expression of two types of myosin with different thermostability in silver carp muscle are demonstrated [35].…”

CHEMICAL CHANGES IN WASHED MINCE OF SILVER CARP (HYPOPHTHALMICHTHYS MOLITRIX ) DURING FROZEN STORAGE AT −20C WITH OR WITHOUT CRYOPROTECTANTS

“…Recently, silver carp has attracted great attention for use in the elaboration of surimi. The effect of catching season on the gel‐forming capacity of silver carp was investigated by Yuan et al . (2005).…”