Effect of some protein additives on proteolysis and gel-forming ability of lizardfish (Saurida tumbil)

Benjakul, Soottawat; Visessanguan, Wonnop; Tueksuban, Jiravadee; Tanaka, Munehiko

doi:10.1016/s0268-005x(03)00127-9

Cited by 65 publications

(65 citation statements)

References 29 publications

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“…Egg albumen has been known to contribute to gel strengthening via protease inhibition and its binding effect. [5] Jafarpour et al [6] also reported that hardness, cohesiveness, adhesiveness and elasticity of common carp surimi gel increased as the level of egg albumen increased. Increases in hardness were in accordance with the increased breaking force of gel incorporated with albumens.…”

Section: Texture Profilementioning

confidence: 97%

“…have been employed. [4][5][6] Egg albumen is well-known to contain protease inhibitors that inhibit cysteine, serine, aspartyl, and metalloproteases. [7] Five protease inhibitors have been reported in egg albumen.…”

Section: Introductionmentioning

confidence: 99%

“…[6] Egg albumen has been employed in surimi of lizardfish, king weakfish, Pacific whiting, Alaska pollock, etc. [5,9,10] Additionally, egg albumen is often used as an ingredient to enhance the water-holding capacity of food products, especially in surimi. [11] Hen and duck eggs are among the most consumed avian eggs in Asian countries.…”

Section: Introductionmentioning

confidence: 99%

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

Quan

Benjakul

2017

International Journal of Food Properties

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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

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Section: Texture Profilementioning

confidence: 97%

Section: Introductionmentioning

confidence: 99%

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

Quan

Benjakul

2017

International Journal of Food Properties

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“…Recent studies also indicated that actin-myosin interaction is equally important for gel formation although actin itself has no role in gelation [17]. Benjakul et al [3] indicated that several other proteins such as tropomyosin are also taking parts in the ability of gel formation during the production of meat products. In this context, FA and RA grade Alaska Pollock was compared to PM in terms of SDS-page protein patterns of aforementioned myosin heavy chain, actin and tropomyosin proteins (Fig.…”

Section: Protein Patternmentioning

confidence: 99%

Gel and Texture Properties of Fish-meat Gel Prepared with Pagrus major in Comparison to Different Grades of Alaska Pollock

Gao¹,

Oh²,

Karadeniz³

et al. 2016

Journal of Life Science

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Fish-meat gel is an intermediate product used in a variety of surimi-based seafood. One of the mostused raw materials of fish-meat gel is Alaska Pollock due to its high-quality meat in terms of gel strength and texture. However, increasing demand for fish-meat gel, along with overexploitation of the wild catch Alaska Pollock, has put the industry in need of low-cost sustainable alternative sources for fish-meat gel. Pagrus major (PM) is a widely aquacultured fish known for having white meat that is low in fat. The current study compares the quality of fish-meat gel prepared from aquacultured PM to that of high and mid-grade Alaska Pollock fish-meat gel. Gels were compared in terms of gel strength, texture, color, and protein pattern. Results indicated that fish-meat gels prepared from PM were superior to Alaska Pollock fish-meat gels with regard to gel strength, hardness, springiness, chewiness, cutting strength, and breaking force. In addition, although not matching in quality, PM exhibited a cohesiveness, whiteness, and expressible moisture content comparable to Alaska Pollock of both grades. Protein pattern analysis also showed that PM and Alaska Pollock fish-meat gels had similar protein profiles before and after gel preparation. Therefore, P. major is suggested as a potential substitute for Alaska Pollock in fish-meat gel production.

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“…The cross linking of myosin is promoted by a calcium dependent endogenous transglutaminase (TGase) contained in fish muscle, which catalyses an acyl transfer reaction between γ-carboxyamide groups of glutaminyl residues in proteins (Nio et al, 1986). To enhance the gel strength of surimi or fish mince, various food grade ingredients and cross linking enzymes such as microbial transglutaminase have been used (Benjakul et al, 2004). Due to adverse effects of some ingredients on the surimi gel, particularly on its flavour or colour, the need of natural additives having ability of protein cross linking has been given increasing attention by the surimi industry.…”

Section: Introductionmentioning

confidence: 99%

Textural and functional properties of surimi from striped catfish Pangasianodon hypophthalmus (Sauvage, 1878) as affected by natural spice extracts

Majumdar¹,

Saha²,

Maurya³

et al. 2016

Indian J. Fish.

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Effects of aqueous extract of natural spices such as garlic, clove and cinnamon on the textural and functional properties of surimi gel from Striped Catfish, Pangasianodon hypophthalmus (Sauvage, 1878) was studied and a positive effect was observed. Different levels of extract (0.5, 1.0, 1.5 and 2.0%, w/w) were used. Protein solubility significantly (p<0.05) changed in treated gels and major change was found in clove and cinnamon incorporated gels. Water holding capacity of the treated gels were found to be higher compared to control and higher values were observed in respect of treatments with cinnamon and clove than that of garlic. Gel strength of treated samples increased significantly (p<0.05) from the control and maximum was found with clove extract at 0.5% level. Whiteness of gel slightly reduced in treated samples. All the texture profiles differed from the control with maximum hardness in clove extract incorporated gels followed by garlic and cinnamon treated ones.

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Effect of some protein additives on proteolysis and gel-forming ability of lizardfish (Saurida tumbil)

Cited by 65 publications

References 29 publications

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

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

Gel and Texture Properties of Fish-meat Gel Prepared with Pagrus major in Comparison to Different Grades of Alaska Pollock

Textural and functional properties of surimi from striped catfish Pangasianodon hypophthalmus (Sauvage, 1878) as affected by natural spice extracts

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