The effect of organic acids on gelation characteristics of protein gels made from silver carp (Hypophthalmichthys molitrix) protein recovered by isoelectric solubilization and precipitation

Impact of sarcoplasmic proteins on texture and color of silver carp and Alaska Pollock protein gels

“…Protein pastes were developed as described previously (Paker et al, 2013b;Paker, Beamer, Jaczynski, & Matak, in press). A universal food processor (model UMC5, Stephan Machinery Corp., Columbus, OH) was used to chop and mix the recovered SC protein or thawed AP at low speed for 5 min with functional additives such as (20 g/kg) salt, (15e20 g/kg) potato starch (Penbind 1000 modified potato starch, Penford Food Ingredients Corp., Centennial, CO), (3 g/kg) polyphosphate (Kena FP-28, Innophos, Cranbury, NJ), (0e144 mg/kg) sarcoplasmic proteins solution and (0e5 g/kg) TGase (Activa GS 100, Ajinomoto Inc., Tokyo, Japan) depending on the treatment.…”

“…The ingredients and the amounts used in protein paste development are presented in Table 1. Each treatment was designed so that the total functional additives would add to the standard amount of 23 g/kg of gel composition used in previous studies (Paker et al, 2013b;Taskaya et al, 2009). The temperature of the food processor was adjusted to À10 C so that the protein temperature would not go over 4 C throughout the process.…”

“…As with surimi processing, protein recovered by ISP processing is mainly MP and it exhibits similar functionality as traditional surimi gels (Taskaya et al, 2009;Paker, Beamer, Jaczynski, & Matak, 2013b). In both of these recovery processes, sarcoplasmic proteins are typically discarded with the process water; however, the potential of sarcoplasmic proteins as a functional ingredient has not been thoroughly explored.…”

Calcium hydroxide as a processing base in alkali‐aided pH‐shift protein recovery process

“…Acidic solubilization takes place when the initial pH of fish and water solution is decreased to extremely low pH values such as pH 2–3, whereas alkali solubilization occurs when the pH is increased to high values such as 10.5–12 . Both strategies are effective in protein solubilization; however, alkali solubilization induces less protein denaturation, which is important if the final product is used for functional properties such as gelation …”

“…The proximate composition (protein, lipid and ash amounts) of recovered protein and lipid fractions, lipid and protein recovery yields, and mineral contents of recovered proteins at different alkali solubilization pH values (11.0, 11.5, 12.0 and 12.3), were determined and compared. Processing pH values were chosen based on results of previous studies that showed high protein recovery yields …”