Effect of medium temperature setting on gelling characteristics of surimi from some tropical fish |
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| Affiliation: | 1. Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90112 Thailand;2. National Center for Genetic Engineering and Biotechnology (BIOTEC), 13 Paholyothin Road., Klong 1, Klong Luang, Pathumthani, 12120 Thailand;1. Oregon State University Seafood Research and Education Center, 2001 Marine Drive #253, Astoria, OR 97103, USA;2. Chemistry Department, University of Portland, 5000 N. Willamette Blvd, Portland, OR 97203, USA;1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China;2. Key Laboratory of Refrigeration and Conditioning Aquatie Products Processing, Ministry of Agriculture and Rural Affairs, Xiamen 361022, China;3. National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China;4. School of Food Science and Technology, Jiangnan University, Wuxi 214122, China;5. Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Wuxi 214122, China;1. College of Chemistry, Chemical Engineering and Food Safety, Bohai University, Jinzhou, 121013, PR China;2. Department of Food Science and Technology, University of Georgia, GA, 30223-1791, USA;1. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China;2. The Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China |
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| Abstract: | Effects of setting at 25 °C on textural properties and cross-linking of myofibrillar proteins in surimi produced from threadfin bream (Nemipterus bleekeri), bigeye snapper (Priacanthus tayenus), barracuda (Sphyraena jello) and bigeye croaker (Pennahai macrophthalmus) were investigated. Increase in setting time (0–8 h) resulted in a higher breaking force and deformation for all surimi gels tested (P<0.05). Increased gel strength was associated with increase in non-disulfide bond formation and decreased heavy chain myosin. Proteins underwent degradation during setting; however polymerization occurred to a much higher extent, leading to a strengthened gel matrix. Therefore, setting at 25 °C, for an appropriate time, should be a promising means to improve gelling properties of surimi produced from tropical fish. |
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