Abstract
The effect of frozen storage on the biochemical and physical characterization of fish protein isolate (FPI) and surimi made from tilapia was elucidated: tilapia frozen for 3 mo can be used like fresh fish in the processing of FPI and surimi. The Ca2+ATPase activity continuously reduced throughout the frozen storage up to 3 mo; however, the diminishing trend of Ca2+ATPase activity was slow. According to storage modulus (G'), storing whole fish frozen for 3 mo did not affect the gelling ability of FPI and surimi with 0% salt. The comparable results were observed by surface hydrophobicity, surface reactive sulfhydryl content, and differential scanning calorimetry. The addition of salt into FPI induced higher degrees of denaturation before gelation compared to surimi. Our results suggested that frozen tilapia, if stored up to 3 mo, can be used to make good quality FPI and surimi.
| Original language | English |
|---|---|
| Pages (from-to) | 200-207 |
| Number of pages | 8 |
| Journal | LWT - Food Science and Technology |
| Volume | 77 |
| DOIs | |
| Publication status | Published - 2017 Apr 1 |
| Externally published | Yes |
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Keywords
- Fish protein isolate
- Frozen whole fish
- Salt
- Surimi
ASJC Scopus subject areas
- Food Science
Cite this
Biochemical and physical characterizations of fish protein isolate and surimi prepared from fresh and frozen whole fish. / Kobayashi, Yuka; Park, Jae W.
In: LWT - Food Science and Technology, Vol. 77, 01.04.2017, p. 200-207.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Biochemical and physical characterizations of fish protein isolate and surimi prepared from fresh and frozen whole fish
AU - Kobayashi, Yuka
AU - Park, Jae W.
PY - 2017/4/1
Y1 - 2017/4/1
N2 - The effect of frozen storage on the biochemical and physical characterization of fish protein isolate (FPI) and surimi made from tilapia was elucidated: tilapia frozen for 3 mo can be used like fresh fish in the processing of FPI and surimi. The Ca2+ATPase activity continuously reduced throughout the frozen storage up to 3 mo; however, the diminishing trend of Ca2+ATPase activity was slow. According to storage modulus (G'), storing whole fish frozen for 3 mo did not affect the gelling ability of FPI and surimi with 0% salt. The comparable results were observed by surface hydrophobicity, surface reactive sulfhydryl content, and differential scanning calorimetry. The addition of salt into FPI induced higher degrees of denaturation before gelation compared to surimi. Our results suggested that frozen tilapia, if stored up to 3 mo, can be used to make good quality FPI and surimi.
AB - The effect of frozen storage on the biochemical and physical characterization of fish protein isolate (FPI) and surimi made from tilapia was elucidated: tilapia frozen for 3 mo can be used like fresh fish in the processing of FPI and surimi. The Ca2+ATPase activity continuously reduced throughout the frozen storage up to 3 mo; however, the diminishing trend of Ca2+ATPase activity was slow. According to storage modulus (G'), storing whole fish frozen for 3 mo did not affect the gelling ability of FPI and surimi with 0% salt. The comparable results were observed by surface hydrophobicity, surface reactive sulfhydryl content, and differential scanning calorimetry. The addition of salt into FPI induced higher degrees of denaturation before gelation compared to surimi. Our results suggested that frozen tilapia, if stored up to 3 mo, can be used to make good quality FPI and surimi.
KW - Fish protein isolate
KW - Frozen whole fish
KW - Salt
KW - Surimi
UR - http://www.scopus.com/inward/record.url?scp=84999036754&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=84999036754&partnerID=8YFLogxK
U2 - 10.1016/j.lwt.2016.11.027
DO - 10.1016/j.lwt.2016.11.027
M3 - Article
AN - SCOPUS:84999036754
VL - 77
SP - 200
EP - 207
JO - LWT - Food Science and Technology
JF - LWT - Food Science and Technology
SN - 0023-6438
ER -