Effects of Rice-related Products on the Textural Properties and Color of Fish Meat Gels Derived from Walleye Pollock (Theragra chalcagramma)

Tanimoto, Shota; Tomioka, Mayu

doi:10.3136/fstr.19.463

Cited by 3 publications

(6 citation statements)

References 28 publications

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“…1, 3, 6, 7, 10, 11, 15, 17, 18, 19, 20, and 21) were not This result confirmed that the addition of rice flour to fish meat gel enhanced the breaking force, as did rice starch in our previous study (Tanimoto and Tomioka, 2013). However, the addition of rice flour as well as rice starch to fish meat gel did not elongate the breaking strain, in contrast to the earlier study (Tanimoto and Tomioka, 2013). In addition, the improved gel properties were different between the two studies.…”

Section: Determination Of Colorsupporting

confidence: 78%

“…However, breaking force did not correlate with swelling power significantly in this study (Table 8). In addition, we have reported that the swelling power of rice flour and rice starch does not explain the differences in their gel reinforcing effects (Tanimoto and Tomioka, 2013). These observations suggest that the change in the swelling Table 6.…”

Section: Discussionmentioning

confidence: 99%

“…We also investigated the relationship between gel properties of fish meat gel and pasting properties of rice flour, and studied the effects of the characteristics of rice flour on the whiteness of fish meat gel. (Tanimoto and Tomioka, 2013). Twenty-two different rice flours and a rice starch were used as additives for fish meat gel.…”

Section: Introductionmentioning

confidence: 99%

“…However, there are few reports on the use of rice flour in fish meat products. We have reported that up to 3% rice flour improves the textural properties of fish meat gel, as does rice starch, and suppresses the softening of fish meat gel (the modori phenomenon) (Tanimoto and Tomioka, 2013).Rice flours are traditionally prepared in Japan from soaked rice grains using a roll mill. Various milling methods are currently applied for making rice flour.…”

mentioning

confidence: 99%

“…The adding amount of rice flour and starch was set based on the value which provided significant differences in textural properties of fish meat gels in a previous study (Tanimoto and Tomioka, 2013). The total weight of salted surimi was 200 g. The temperature of the surimi pastes was 8℃ _ 9℃ immediately after mixing.…”

mentioning

confidence: 99%

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Effect of Rice Flour with Different Characteristics on Textural Properties of Heat-Induced Fish Meat Gels from Walleye Pollock (Theragra chalcogramma) without Preheating

Tanimoto

Ueno

Mabuchi

2014

FSTR

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We investigated the effects of 22 kinds of rice flours with different characteristics on the textural properties and whiteness of heat-induced fish meat gel without preheating. Amylose (AM), setback viscosity (SV), peaking time (PT), and crude protein (CP) positively affected the breaking force of fish meat gel. In contrast, breaking strain had a positive correlation with PT and CP, but a negative correlation with median particle size (MPS). Heat-induced gels with two added rice flours, prepared with a jet mill or a hammer mill, provided no significant differences in breaking force and breaking strain compared with gels containing rice starch. These flours were characterized by higher CP, AM, SV, and PT, as well as lower MPS, compared with the other flours. The whiteness of the gels with rice flour, except for one sample, was significantly higher than that of gels containing rice starch. Therefore, particle size, AM, PT, protein content, and SV of rice flour are important factors for producing high quality fish meat gel.Keywords: fish meat gel, heat-induced gel without preheating, rice flour, textural properties, whiteness, amylose content, particle size, milling method IntroductionRice (Oryza sativa L.) is the most important food in Japan because it is a staple food and the only main food crop that can be domestically supplied. The Japanese self-sufficiency rate for food is low: only 39% of the calories consumed in Japan in 2010 came from non-imported food (Ministry of Agriculture, Forestry and Fisheries, 2012), so food self-sufficiency is a major problem in Japan. However, the consumption of rice has been steadily decreasing in Japan, i so the use of rice flour in baked foods, noodles, and batter has increased to promote demand for rice .Various additives have been used in fish meat products, such as kamaboko, to reduce its cost, and improve and/or enhance its texture (Ramírez et al., 2011). Starch is one of the main additives and is commonly added to these products at a level of 4% _ 12% (Hunt et al., 2009). Starch affects the textural properties of fish meat products because of its physico-chemical properties, such as water-holding capacity, and its mechanical strength during gelatinization upon heating (Yamashita and Yoneda, 1989;Yamazawa, 1991;Hunt et al., 2009). Starch is the major component of rice, accounting for approximately 80% of its total weight. Potato starch, corn starch, and wheat starch are the most popular additives used for surimi based products (Okada, 2008;Hunt et al., 2009). Japan imports most of the corn and wheat for starch production (Ministry of Agriculture, Forestry and Fisheries, 2014a). In contrast, the raw material for potato starch is supplied within Japan. However, failure of the potato crop may result in the need for other domestic additives. Wheat allergy and celiac disease S. TanimoTo et al. 1236 triggered by wheat protein such as gluten are important problems worldwide (Hiscgenhuber et al., 2006). Patients with these diseases avoid eating even fish products containing...

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Section: Determination Of Colorsupporting

confidence: 78%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

mentioning

confidence: 99%

mentioning

confidence: 99%

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Effect of Rice Flour with Different Characteristics on Textural Properties of Heat-Induced Fish Meat Gels from Walleye Pollock (Theragra chalcogramma) without Preheating

Tanimoto

Ueno

Mabuchi

2014

FSTR

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II-2. Suppressive effect of oryzacystatin from rice flour and rice bran on the modori phenomenon

昌太

2015

NSUGAF

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Purification and Characterization of Cathepsin B from the Muscle of Horse Mackerel Trachurus japonicus

et al. 2015

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An endogenous protease in fish muscle, cathepsin B, was partially purified and characterized from horse mackerel meat. On SDS-PAGE of the purified enzyme under reducing conditions, main protein bands were detected at 28 and 6 kDa and their respective N-terminal sequences showed high homology to heavy and light chains of cathepsin B from other species. This suggested that horse mackerel cathepsin B formed two-chain forms, similar to mammalian cathepsin Bs. Optimum pH and temperature of the enzyme were 5.0 and 50 °C, respectively. A partial cDNA encoding the amino acid sequence of 215 residues for horse mackerel cathepsin B was obtained by RT-PCR and cloned. The deduced amino acid sequence contains a part of light and heavy chains of cathepsin B. The active sites and an N-glycosylation site were conserved across species. We also confirmed that the modori phenomenon was avoided by CA-074, a specific inhibitor for cathepsin B. Therefore, our results suggest that natural cysteine protease inhibitor(s), such as oryzacystatin derived from rice, can apply to thermal-gel processing of horse mackerel to avoid the modori phenomenon. Meanwhile, this endogenous protease may be used for food processing, such as weaning meal and food for the elderly.

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Effects of Rice-related Products on the Textural Properties and Color of Fish Meat Gels Derived from Walleye Pollock (Theragra chalcagramma)

Cited by 3 publications

References 28 publications

Effect of Rice Flour with Different Characteristics on Textural Properties of Heat-Induced Fish Meat Gels from Walleye Pollock (Theragra chalcogramma) without Preheating

Effect of Rice Flour with Different Characteristics on Textural Properties of Heat-Induced Fish Meat Gels from Walleye Pollock (Theragra chalcogramma) without Preheating

II-2. Suppressive effect of oryzacystatin from rice flour and rice bran on the modori phenomenon

Purification and Characterization of Cathepsin B from the Muscle of Horse Mackerel Trachurus japonicus

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