Thermal gelation of salted paste from scallop striated adductor muscle

Abstract

Salted muscle paste containing 60–100 mg protein/g paste and 0.5 M NaCl at pH 7.0 was prepared from fresh scallop striated adductor muscle and its heat‐induced gelling characteristics were examined in order to produce invertebrate kamaboko‐like foods. The heating of the paste to 90°C formed a weak gel. The setting effect on the gelation of the paste was introduced by incubation at 25°C for up to 4 h and was greatly strengthened by the addition of 10 mM Ca2+ due to the activation of an endogenous transglutaminase that preferentially cross‐linked myosin heavy chains, but not actin and paramyosin. As a result, the texture of the gel produced by a two‐step heating method was almost the same as that of a commercial fish kamaboko. It was also observed that the thermal gelation profile of scallop muscle paste was similar to that of fish myosin, rather than that of actomyosin, by means of a dynamic rheological measurement. Paramyosin also contributed to a characteristic increase in the G′ (storage modulus) value over the thermal gelation process and raised the G′′ (loss modulus) value around 65°C. The G′′ increase resulted in a slightly rigid texture of heated scallop gel. Isolated paramyosin demonstrated a characteristic thermal gelation profile showing a two‐step increase in G′ and G′′ values, independent of Ca2+ concentration. The higher NaCl and protein concentrations were required to produce stronger and more elastic gels.

Effects of microbial transglutaminase and starch on the thermal gelation of salted squid muscle paste

“…This characteristic increase in G′′ is caused by the presence of paramyosin, which comprises 16–18% squid muscle proteins, 19 as described previously 3 . The typical increase in G′′ also demonstrates the thermal gelling process of paramyosin, which was isolated from scallop adductor smooth muscle in a temperature range of 48–65°C 20 …”

The influence of additives on properties of heat‐induced gels from salt‐soluble proteins extracted from goose

“…As expected, CaCl 2 significantly increased hardness and WHC of gels ( P < 0.05). Our results agreed with the report that the breaking strength of salted‐muscle paste gels was greatly increased by the addition of 10 m m Ca 2+ (Yoshida et al. , 2003).…”

Protein isolation from blue mussels (Mytilus edulis) using an acid and alkaline solubilisation technique—process characteristics and functionality of the isolates

“…Taskaya et al 25 reported no gelling ability of proteins recovered by the pH shift method from whole carp unless gel enhancers were added. In order to make comparisons with gels from other marine bivalve molluscs, one must go to studies on isolated green mussel ( Perna viridis ) actomyosin43 and paste from fresh scallop striated adductor muscle 51. Gels from both these materials were reported to have relatively weak gel‐forming ability as indicated by frequency sweep (i.e.…”