Gel forming ability of walleye pollack frozen surimi-protein and its concentration dependency

Kitakami, Seiichi; Murakami, Yuriko; Yasunaga, Kosaku; Kato, Noboru; Arai, Ken‐ichi

doi:10.2331/suisan.71.957

Cited by 7 publications

(3 citation statements)

References 8 publications

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“…Further, Kitakami et al. 21 indicated that the grade of walleye pollack surimi and the way of heating (either two‐step heating or direct heating) also affected the quality of kamaboko gel detected as an increase in S BS0 . Thus, there are various factors involved in the increase in S BS0 .…”

Section: Resultsmentioning

confidence: 99%

“…20 On the contrary, salt-ground surimi with Na-gluconate formed less elastic gel despite the suppression of cross-linking of myosin with covalent bonding, suggesting the involvement of modification in network formation by intermolecular bonding and/or tangling of myosin molecules by noncovalent interactions. 8 Further, Kitakami et al 21 indicated that the grade of walleye pollack surimi and the way of heating (either two-step heating or direct heating) also affected the quality of kamaboko gel detected as an increase in SBS0. Thus, there are various factors involved in the increase in SBS0.…”

Section: Relationship Between Dsbs0 and Denaturation Rate Constantmentioning

confidence: 99%

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Changes in physical properties of heat-induced gel on addition of gluconate associated with suppression of myosin denaturation in walleye pollack salt-ground surimi during preheating

et al. 2007

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Changes in physical properties of two-step heated gels on addition of gluconate were investigated in terms of relationships between breaking strength and gel stiffness. Regression lines between the breaking strength and the gel stiffness were extended to the x-axis (gel stiffness), and the intercept was defined as SBS0. The SBS0 of the two-step heated gels increased with gluconate contents in salt-ground surimis, suggesting that the harder but less elastic gels formed on addition of gluconate were dose-dependent. Conversely, the denaturation rate constants of myosin in salt-ground surimis during preheating estimated by means of Ca-ATPase inactivation, loss of salt solubility, and decrease of denaturant solubility were considerably reduced by gluconate. Thus, the progress of myosin denaturation was strongly suppressed. Increments of SBS0 (DSBS0) of the two-step heated gels on addition of gluconate were inversely correlated with the denaturation rate constants of myosin in salt-ground surimis for every index. Thus, the changes in physical parameters of two-step heated gel caused by gluconate may be associated with the sluggish progress of myosin denaturation in salt-ground surimi during preheating.

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Section: Resultsmentioning

confidence: 99%

Section: Relationship Between Dsbs0 and Denaturation Rate Constantmentioning

confidence: 99%

Changes in physical properties of heat-induced gel on addition of gluconate associated with suppression of myosin denaturation in walleye pollack salt-ground surimi during preheating

et al. 2007

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“…It has already been reported that a decrease in the protein concentration (C) of the meat paste affects the physical properties of the resultant heat-induced gel, particularly causing marked decreases in its BS and Gs. The relationship is exhibited as BS (and Gs) = a × C n , where a and n are constants specific to the gel, and n is 2 -3 (Kitakami et al, 2005), potentially negating the positive effects of the additives.…”

mentioning

confidence: 99%

Quality of walleye pollack frozen surimi by adding carboxylic acid salt in place of sugar compounds

Sato¹,

Kunimoto²,

Arai³

2021

IFRJ

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Sugar compounds and polyphosphates are typically added to frozen surimi for the maintenance of its quality. To create healthier, low-calorie frozen surimi, frozen surimi using carboxylic acid and amino acid salts as preservatives in place of sugar compounds was prepared. After thawing, the surimi was salted, followed by preheating at 30°C for either 40 min or between 0 and 40 min, and then heating it at 90°C for 30 min. The breaking strength (BS) and breaking strain (bs) of the heat-induced gels of the surimi were then measured using a rheometer, and the gel strength (Gs = BS / bs) and jelly strength (JS = BS × bs) were calculated. The quality of the surimi was evaluated by assessing the physical properties of the heat-induced gels made from it, as well as the relationship between the BS and Gs during preheating for two-step heated gels. Results showed that the frozen surimi preparations made with 5% sodium gluconate and 3% sodium gluconate + 2% sodium glutamate, each with the addition of 0.1% Na3PO4, were comparable in quality to the typical preparation with 5.7% sugar compounds, remaining stable at -23°C for seven months or at -45°C for ten months. It was also found that, when comparing samples with equal BS values, the heat-induced gels of the 5% sodium gluconate and 3% sodium gluconate + 2% sodium glutamate preparations had slightly lower bs values as compared to typical frozen surimi with sugar compounds, thus exhibiting a slightly more brittle texture.

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Gelation Characteristics of Heat-Induced Gels Mixed Meat with Fish Proteins

Funatsu

Iwasaki

2016

Rheology of Biological Soft Matter

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Gel forming ability of walleye pollack frozen surimi-protein and its concentration dependency

Cited by 7 publications

References 8 publications

Changes in physical properties of heat-induced gel on addition of gluconate associated with suppression of myosin denaturation in walleye pollack salt-ground surimi during preheating

Changes in physical properties of heat-induced gel on addition of gluconate associated with suppression of myosin denaturation in walleye pollack salt-ground surimi during preheating

Quality of walleye pollack frozen surimi by adding carboxylic acid salt in place of sugar compounds

Gelation Characteristics of Heat-Induced Gels Mixed Meat with Fish Proteins

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