Effect of organic salts on setting gels and their corresponding acids on kamaboko gels prepared from squid Todarodes pacificus mantle muscle

Techaratanakrai, Bodin; Okazaki, Emiko; Osako, Kazufumi

doi:10.1007/s12562-012-0475-7

Cited by 5 publications

(2 citation statements)

References 17 publications

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“…Acid-induced gel formation process has been used on marine fish surimi (14), squid surimi (15,16), it is therefore of keen to evaluate the application of this in fresh water-fish surimi. Moreover, there is little information about the mechanism of unheated salt-ground surimi protein gel formation under acidic pH.…”

Section: Accepted Manuscriptmentioning

confidence: 99%

Silver Carp (Hypophthalmichthys molitrix) Surimi Acid-Induced Gel Extract Characteristics: A Comparison with Heat-Induced Gel

Weng

Zheng

2015

International Journal of Food Properties

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Traditional surimi-based products are usually prepared through a heating process, which often causes high energy consumption and increased production cost. Acid-induced surimi gel as a new preparation technique were prepared from silver carp surimi by soaking in acetic acid in this study, and their properties and formation mechanism were investigated and compared to heat-induced gel. The moisture content, breaking force, deformation and whiteness of acid-induced surimi gel were all higher than those of heat-induced gel, irrespective of acid ACCEPTED MANUSCRIPT ACCEPTED MANUSCRIPT 2 concentration. The textural properties, color values and water holding capacity of acid-induced gel were increased with acetic acid concentration increase from 1 to 3%. On the other hand, the high molecular weight fractions were also formed with myosin heavy chain based on electrophoresis analysis. The data of protein subunits solubilized in various solvents revealed that the most important associative force in acid-induce gel was hydrophobic interactions.Furthermore, the compact and fine fiber microstructure in acid-induced surimi gel was observed by scanning electron microscopy. It is concluded that a tri-dimensional network was formed within the acid induced surimi gel through hydrophobic interactions and disulfide bonds with the presence of MHC and actin, resulting in formation of compact fine fiber microstructures.

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Section: Accepted Manuscriptmentioning

confidence: 99%

Silver Carp (Hypophthalmichthys molitrix) Surimi Acid-Induced Gel Extract Characteristics: A Comparison with Heat-Induced Gel

Weng

Zheng

2015

International Journal of Food Properties

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“…Thus, ZnSO 4 is often added to improve the gelling capacity of surimi paste. Techaratanakrai, Okazaki, and Osako (2012) have reported a higher breaking strength in protein gels obtained from Toradores pacificus, when sodium gluconate, sodium citrate, sodium succinate, and sodium acetate were added. However, gels containing sodium acetate showed a lower breaking strength because this salt has no chelating ability to inhibit metalloproteinase (Kuwahara, Osako, Okamoto, & Konno, 2006).…”

Section: The Effect Of Ionic Strength On Gelationmentioning

confidence: 99%

Thermal gelation of myofibrillar proteins from aquatic organisms

Tolano-Villaverde

Torres‐Arreola

Ocaño‐Higuera

et al. 2015

CyTA - Journal of Food

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Gelling ability is attributed to myosin, which is the main myofibrillar protein. Therefore, its integrity is very important. However, a gel with good textural characteristics and stability depends on the inherent characteristics of its proteins, as well as on external factors (primarily temperature, pH, protein concentration and added salt). The best gels from aquatic organism proteins are obtained at a pH value of approximately 7.0. However, the concentration of salt is often variable. In contrast, when proteins are recovered using acid/alkaline dissolution, gels with good textural characteristics are obtained without salt. Hydrophobic interactions, disulfide bonds, hydrogen bonds, and electrostatic interactions are the main interactions that stabilize the protein gel. Thus, this review focuses on the study of the main factors involved in protein gelation, as well as on the extraction method effect on the gelling capacity of proteins from aquatic organisms. Gelificación térmica de proteínas miofibrilares de organismos acuáticos RÉSUMÉMiosina es la principal proteína miofibrilar a la cual se le atribuye la habilidad gelificante, por lo tanto su integridad es muy importante. Sin embargo, las propiedades texturales y estabilidad de los geles depende de las características inherentes de sus proteínas, así como de factores externos (principalmente temperatura, pH, concentración de proteína y sal añadida). En general, los mejores geles proteicos obtenidos de organismos acuáticos se obtienen a pH cercano a 7.0, mientras que la concentración de sal suele ser variable; sin embargo, cuando la recuperación de proteínas se realiza a través de disoluciones ácidas/alcalinas, es posible obtenerse geles con buenas características texturales en ausencia de sal. Las principales interacciones involucradas en la estabilización de geles proteicos son: interacciones hidrofóbicas, puentes disulfuro, puentes de indrógeno e interacciones electrostáticas. Por esta razón, la presente revisión estudia los principales factores involucrados en la gelificación proteica, así como el efecto del método de extracción, sobre la capacidad gelificante de proteínas de organismos acuáticos. ARTICLE HISTORY

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Minimal addition of transglutaminase on the preparation and characteristics of tilapia (Oreochromis mossambicus) surimi

et al. 2023

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Effect of organic salts on setting gels and their corresponding acids on kamaboko gels prepared from squid Todarodes pacificus mantle muscle

Cited by 5 publications

References 17 publications

Silver Carp (Hypophthalmichthys molitrix) Surimi Acid-Induced Gel Extract Characteristics: A Comparison with Heat-Induced Gel

Silver Carp (Hypophthalmichthys molitrix) Surimi Acid-Induced Gel Extract Characteristics: A Comparison with Heat-Induced Gel

Thermal gelation of myofibrillar proteins from aquatic organisms

Minimal addition of transglutaminase on the preparation and characteristics of tilapia (Oreochromis mossambicus) surimi

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