EFFECTS OF CRUDE α2-MACROGLOBULIN ON PROPERTIES OF BLUEFISH (Pomatomus saltatrix) GELS PREPARED BY HIGH HYDROSTATIC PRESSURE AND HEAT TREATMENT |
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| Authors: | R. SAREEVORAVITKUL B.K. SIMPSON H. RAMASWAMY |
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| Affiliation: | Food Science &Agricultural Chemistry Department McGill University (Macdonald Campus) 21,111 Lakeshore Road, Ste. Anne de Bellevue, PQ Canada, H9X 3V9 |
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| Abstract: | Bovine serum extract containing α2-macroglobulin was added to bluefish meat pastes to various final concentrations of 0% (control), 0.05%, 0.10%, or 0.20%, and gels were prepared from the treated fish pastes by heat at 60C for 60 min, or by hydrostatic pressure at 3,742 atm for 30 min. α2-Macroglobulin caused significant color changes in the gels even though increasing inhibitor concentration showed no further changes. L* values were increased by inhibitor addition while a* and b* values were decreased. Storage studies at 0C indicated that hardness and elasticity of the heat-induced gels were higher for the α2-macroglobulin containing samples than the control samples within 7 days of storage, whereas a similar effect was not observed with pressure-induced gels. SDS-PAGE studies indicated that pressure treatment retained more myosin in the fish gels than the heat treatment. The heat-induced gels with α2-macroglobulin also retained more myosin than those without the protease inhibitor. |
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