Effect of Cysteine Protease Inhibitor on the Setting of Alaska Pollack Surimi Paste.

Application of Recombinant Chum Salmon Cystatin to Alaska Pollock (Theragra chalcogramma) Surimi to Prevent Gel Weakening

“…Surimi (3 g) was prepared with RC to a final concentration of 10, 30, 60, 100, 150, and 200 μg/g. The mixture was then immediately incubated in a water bath at 55 °C for 1 h (Liu and others 1996a, 1996b). Autolysis was stopped by the addition of 27 mL of 5% cold TCA solution.…”

“…The paste was stuffed into polyvinylidene casing with a diameter of 30 mm and both ends were sealed tightly. The paste was incubated at 55 °C for 1 h (Liu and others 1996), followed by heating at 90 °C for 20 min in a water bath. This sample was referred to as “modori gel.” A directly cooked gel was heated at 90 °C for 20 min and referred to as “directly heated gel.” Surimi with the addition of EW at 20000 μg/g was incubated and heated as did modori gel.…”

“…Calpains, Ca 2+ ‐dependent cysteine proteases, including μ‐calpain and m‐calpain (the low and high calcium requiring calpains, respectively), were also found to cause texture deterioration in some fish (Geesink and others 2000; Salem and others 2004). The proteases causing autolysis in Alaska pollock surimi are mainly cysteine proteases (Liu and others 1996a) together with serine proteases (Liu and others 1996b). Thus, cystatins have been considered to be applied to inhibit proteases in surimi to prevent gel weakening.…”

The Effect of Different Types of Fibers on Protein Quality of Crab Leg Analog Paste and Gel Made from Alaska Pollock (Theragra chalcogramma)

“…(Bonnal et al, 2001;Verrez-Bagnis et al, 2001;Yongsawatdigul et al, 2002). Some proteolytic process of the myofibrillar protein has been identified as the major contributing factor for protein fragmentation in Alaska pollock surimi paste during storage at low temperature (Liu et al, 1996a(Liu et al, , 1996bHu et al, 2007). Similarly, Yongsawatdigul et al (2002) found that SDS-PAGE patterns of threadfin bream surimi paste showed a slight decrease in MHC as the pre-incubation time increased to 4 • C. Many minor bands were also noted to appear between the MHC and AC bands, indicating severe degradation of MHC because of the hydrolysis by endogenous enzymes.…”

Chicken plasma protein: Proteinase inhibitory activity and its effect on surimi gel properties

“…Beef plasma protein (BPP), porcine plasma protein (PPP), egg white and potato powders can be used as food grade inhibitors in surimi Benjakul et al, 2001;Kang & Lanier, 1999;Lee et al, 2000;Morrissey, Wu, Lin, & An, 1993;Reppond & Babbitt, 1993;Seymour et al, 1997). These are often used to improve gelling characteristics of surimi having a high activity of endogenous heat-activated proteinase, such as from arrowtooth flounder (Wasson, Reppond, Babbitt, & French, 1992), Pacific whiting (Akazawa, Miyauchi, Sakurada, Wasson, & Reppond, 1993), and even Alaska pollock (Liu, Kanoh, & Niwa, 1996). Recently, the addition of CPP was found to increase the strength of surimi gels from bigeye snapper (Rawdkuen, Benjakul, Visessanguan, & Lanier, 2003).…”