Effect of porcine plasma protein and setting on gel properties of surimi produced from fish caught in Thailand |
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Authors: | Soottawat Benjakul Wonnop Visessanguan |
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Affiliation: | a Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailandb National Center for Genetic Engineering and Biotechnology (BIOTEC), 113 Paholyothin Rd., Klong 1, Klong Luang, Pathumthani 12120, Thailand |
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Abstract: | Effects of porcine plasma protein (PPP) and high temperature setting on gel properties of surimi from bigeye snapper, bigeye croaker, threadfin bream and barracuda were investigated. PPP was effective in increasing breaking force and deformation of kamaboko gels set at 40°C for 30 min and heated at 90°C for 20 min. The optimum levels of PPP were 0.5, 0.5, 1.5 and 1.5 g/100 g and the optimum setting times were 2, 1.5, 1.5 and 2 h for bigeye snapper, bigeye croaker, threadfin bream and barracuda surimi, respectively. However, the addition of PPP significantly decreased whiteness (P<0.05). An increase in gel-forming ability of surimi with PPP coincided with a decrease in solubility in mixture of SDS, urea and β-mercaptoethanol, indicating the formation of nondisulfide covalent bond induced by both endogenous and plasma transglutaminase. The results supported that PPP improve the gelation of surimi in combination with setting. |
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Keywords: | Porcine Plasma Blood Setting Suwari Surimi Gelation Tropical fish |
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