Biochemical characterisation of Alaska pollock, Pacific whiting, and threadfin bream surimi as affected by comminution conditions

Samanan Poowakanjana, Jae W. Park

Research output: Contribution to journalArticle

27 Citations (Scopus)

Abstract

Salt-soluble protein, surface reactive sulfhydryl content, and surface hydrophobicity of Alaska pollock, Pacific whiting, and threadfin bream surimi were characterised, as affected by various comminution conditions. Chopping time/temperatures were explored in consideration of their habitat temperatures. Salt-soluble protein (SSP) significantly decreased when chopping time was extended. Corresponding to our follow-up study, no relationship between SSP and gel texture was found. Surface hydrophobicity was inversely proportional to SSP concentration, indicating the unfolding of protein upon comminution. Alaska pollock surimi demonstrated aggregation during chopping at 10 and 20 °C, based on the surface hydrophobicity. Surface reactive sulfhydryl (SRSH) contents of the three fish species behaved differently. The SH groups were oxidized to disulphide bonds when higher chopping temperature was applied. As a result, increased SRSH content was not observed in Alaska pollock (10 and 20 °C chopping) and threadfin bream paste (25 and 30 °C chopping).

Original languageEnglish
Pages (from-to)200-207
Number of pages8
JournalFood Chemistry
Volume138
Issue number1
DOIs
Publication statusPublished - 2013 May 1

Keywords

  • Alaska pollock
  • Biochemical
  • Chopping conditions
  • Pacific whiting
  • Threadfin bream

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science

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