Effect of enzymatic fish-scrap protein hydrolysate on gel-forming ability and denaturation of lizard fish Saurida wanieso surimi during frozen storage

Abstract

Fish protein hydrolysate (FPH) was prepared from fish scrap of five marine species by enzymatic treatment for the effective utilization of fish wastes. The major components of the FPH were peptide (82.3-85.8%) with other nitrogenous compounds (11.5-16.3%). Lizard fish Saurida wanieso surimi containing FPH (5.0%, dried weight/wet weight) was stored at -25∞C and the suppressive effects of FPH on the decrease in the gel-forming ability, unfrozen water content and CaATPase activity were determined during the frozen storage. FPH maintained a high gel-forming ability and Ca-ATPase activity were determined during the frozen storage. FPH also suppressed the decrease of unfrozen water content of surimi. These results suggest that FPH can be used as a cryoprotectant to suppress the denaturation of muscle protein of lizard fish surimi during frozen storage.KEY WORDS: Ca-ATPase activity, fish protein hydrolysate, frozen surimi, gel-forming ability, lizard fish, storage period, unfrozen water.

Low‐fat frankfurters from protein concentrates of tilapia viscera and mechanically separated tilapia meat

“…Surimi and surimi‐based products have been gaining popularity in recent years for their protein quality, low fat content, long shelf life, and convenience in consumption (Chen ; Khan et al. ). Tilapia surimi production has been reported elsewhere (Marchi ).…”

Cryoprotective effect of gelatin hydrolysate from blacktip shark skin on surimi subjected to different freeze-thaw cycles

“…After 6 freeze-thaw cycles, samples added with gelatin hydrolysate with 10% DH had the higher Ca 2þ -ATPase activity than others (P < 0.05), while similar activity was observed between sample containing commercial cryoprotectant and gelatin hydrolysate with 30%DH (P > 0.05). Khan et al (2003) reported that addition of fish protein hydrolysates from five fish species suppressed the loss of Ca 2þ -ATPase activity in lizardfish surimi, whereas the surimi without addition of fish protein hydrolysate had the marked loss in Ca 2þ -ATPase activity. Short-chain peptides may be important in protection against freezing by inhibiting ice crystal growth (Damodaran, 2007).…”

Effects of Carrageenan on the Gelatinization of Salt-Based Surimi Gels

“…Surimi is defined as the deboned, water-washed, and minced fish meat with cryoprotectives such as sorbitol, sucrose and polyphosphates (Khan et al, 2003;Hunt et al, 2009). A mixture of fish meat protein and salt forms a three-dimensional protein network during the heating process due to crosslinking by the denaturation of protein molecules (Powrie and Tung, 1976;Kong et al, 1999aKong et al, , 1999b.…”

“…The rheological properties of surimi gel depend on the fish species, fish quality, salt content, additives, and processing methods (Okada, 1981;Kong et al, 1999aKong et al, , 1999b. To better address the textural properties of surimi-based products for consumers, additives such as starch, beef plasma protein, gum, egg white, and soy protein have been used (Khan et al, 2003;Jafarpour et al, 2012).…”