Abstract
The biochemical and gel properties of Pacific sardine and Pacific mackerel were characterized as affected by preparation and cooking methods. Four to eight times more salt soluble proteins were extracted from water-washed paste than fish protein isolate (FPI) paste. Higher total sulfhydryl content was measured in FPI, indicating the exposure of sulfhydryl groups during alkaline extraction. Comparing gel properties based on two cooking methods (slow and fast), the two pelagic fish proteins performed quite differently. Heating rate did not differentiate between surimi and FPI gels from sardine. However, mackerel exhibited higher texture values when using the fast cooking method, indicating the presence of high levels of proteolytic enzymes. Water-washed surimi gels were whiter than FPI for both species. Water retention ability appeared to be higher with mackerel than sardine, regardless of isolation and cooking method. Sodium dodecyl sulfate polyacrylamide gel eletrophoresis (SDS-PAGE) also supported a difference in processing chemistry and thermal behavior between two methods for protein isolation and cooking, respectively.
| Original language | English |
|---|---|
| Pages (from-to) | 307-320 |
| Number of pages | 14 |
| Journal | Journal of Aquatic Food Product Technology |
| Volume | 21 |
| Issue number | 4 |
| DOIs | |
| Publication status | Published - 2012 Jul 1 |
| Externally published | Yes |
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ASJC Scopus subject areas
- Food Science
- Aquatic Science
Cite this
Biochemical properties of pelagic fish proteins as affected by isolation methods and gel properties by heating methods. / Park, Joo D.; Poowakanjana, Samanan; Park, Jae W.
In: Journal of Aquatic Food Product Technology, Vol. 21, No. 4, 01.07.2012, p. 307-320.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Biochemical properties of pelagic fish proteins as affected by isolation methods and gel properties by heating methods
AU - Park, Joo D.
AU - Poowakanjana, Samanan
AU - Park, Jae W.
PY - 2012/7/1
Y1 - 2012/7/1
N2 - The biochemical and gel properties of Pacific sardine and Pacific mackerel were characterized as affected by preparation and cooking methods. Four to eight times more salt soluble proteins were extracted from water-washed paste than fish protein isolate (FPI) paste. Higher total sulfhydryl content was measured in FPI, indicating the exposure of sulfhydryl groups during alkaline extraction. Comparing gel properties based on two cooking methods (slow and fast), the two pelagic fish proteins performed quite differently. Heating rate did not differentiate between surimi and FPI gels from sardine. However, mackerel exhibited higher texture values when using the fast cooking method, indicating the presence of high levels of proteolytic enzymes. Water-washed surimi gels were whiter than FPI for both species. Water retention ability appeared to be higher with mackerel than sardine, regardless of isolation and cooking method. Sodium dodecyl sulfate polyacrylamide gel eletrophoresis (SDS-PAGE) also supported a difference in processing chemistry and thermal behavior between two methods for protein isolation and cooking, respectively.
AB - The biochemical and gel properties of Pacific sardine and Pacific mackerel were characterized as affected by preparation and cooking methods. Four to eight times more salt soluble proteins were extracted from water-washed paste than fish protein isolate (FPI) paste. Higher total sulfhydryl content was measured in FPI, indicating the exposure of sulfhydryl groups during alkaline extraction. Comparing gel properties based on two cooking methods (slow and fast), the two pelagic fish proteins performed quite differently. Heating rate did not differentiate between surimi and FPI gels from sardine. However, mackerel exhibited higher texture values when using the fast cooking method, indicating the presence of high levels of proteolytic enzymes. Water-washed surimi gels were whiter than FPI for both species. Water retention ability appeared to be higher with mackerel than sardine, regardless of isolation and cooking method. Sodium dodecyl sulfate polyacrylamide gel eletrophoresis (SDS-PAGE) also supported a difference in processing chemistry and thermal behavior between two methods for protein isolation and cooking, respectively.
KW - alkaline extraction
KW - gelation
KW - mackerel
KW - sardine
KW - surimi
UR - http://www.scopus.com/inward/record.url?scp=84865745778&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=84865745778&partnerID=8YFLogxK
U2 - 10.1080/10498850.2011.594977
DO - 10.1080/10498850.2011.594977
M3 - Article
VL - 21
SP - 307
EP - 320
JO - Journal of Aquatic Food Product Technology
JF - Journal of Aquatic Food Product Technology
SN - 1049-8850
IS - 4
ER -