Utilization of freeze-dried mackerel (Scomber australasicus) muscle proteins as a binder in restructured meat

Abstract

SUMMARY: In order to evaluate the potential of using frozen mackerel muscle proteins as meat binders, freeze‐thawed mackerel (Scomber australasicus) was ground with 0.1% reducing agents (cysteine, sodium bisulfite (NaHSO3), or a mixture of both) and freeze‐dried. The extractability, Ca‐ATPase, reactive and total sulfhydryl of actomyosin increased with the addition of reducing agents. When 2.5% or more (w/w) of the meat binder was mixed with pork chunks and set at 40°C for 60 min, the tensile strength of the restructured pork stick was significantly higher than that without the meat binder. According to the data obtained, the binding ability of the binder could be greatly improved by the reducing agents which could recover the native protein.

Characteristics of freeze-dried fish protein isolated from saithe (Pollachius virens)

“…Among FPI powder groups pH of FPI samples containing phosphate (groups D & E) was higher than in FPI without phosphate (groups B & C) due to effect of phosphate (Knipe 1992). The lower content of protein and the higher content of carbohydrate in FPI groups with additives were due to the inclusion of 2.5% sucrose to isolate to protect proteins during freeze-drying (Chung et al 2000, Huda et al 2001, Musa et al 2002Shaviklo et al 2010b.…”

“…These characteristics are influenced by drying methods, additives (lyoprotectants) and process conditions , Chung et al 2000, Huda et al 2001, Eikevik et al 2005, Bragadottir et al 2007, Shaviklo et al 2010b). …”

“…FPP is utilised as a binder, dispersing agent and emulsifier in producing restructured products, formulated seafood and other food products and due to its strong interactions with other proteins and its high gel forming ability (Ramirez et al 1999, Chung et al 2000.…”

Development of fish protein powder as an ingredient for food applications: a review

“…It is an excellent source of highly digestible amino acids, but production costs normally limit its use (Venugopal et al 1996). The FPP can be used in the food industry as a binder, dispersing agent and emulsifier in preparing herring roes, fillet blocks and re-structured products from beef, pork and chicken due to its strong interactions with other proteins and its high gelation ability (Ramirez et al 1999;Chung et al 2000;Carvajal et al 2005;Pires et al 2012). Dried fish protein can also be used for producing formulated seafood and enrichment of food products (Shaviklo et al 2010a(Shaviklo et al , b, 2011a.…”

“…Applications of FPP as a binder in restructured meat (Chung et al 2000), as emulsifier in muscle foods (Ramirez et al 1999) and the development of value added products from FPP (Sathivel et al 2005) have been reported. These protein powders can be used in the preparation of edible films or as a dipping solution before battering or breading of fillets and fish fingers (Pires et al 2012).…”