Effects of nano-scaled fish bone on the gelation properties of Alaska pollock surimi

Tao Yin, Jae W. Park

Research output: Contribution to journalArticle

42 Citations (Scopus)

Abstract

Gelation properties of Alaska pollock surimi as affected by addition of nano-scaled fish bone (NFB) at different levels (0%, 0.1%, 0.25%, 0.5%, 1% and 2%) were investigated. Breaking force and penetration distance of surimi gels after setting increased significantly as NFB concentration increased up to 1%. The first peak temperature and value of storage modulus (G′), which is known to relate to the unfolding and aggregation of light meromyosin, increased as NFB concentration increased. In addition, 1% NFB treatment demonstrated the highest G′ after gelation was completed. The activity of endogenous transglutaminase (TGase) in Alaska pollock surimi increased as NFB calcium concentration increased. The intensity of myosin heavy chain cross-links also increased as NFB concentration increased indicating the formation of more ε-(γ-glutamyl) lysine covalent bond by endogenous TGase and calcium ions from NFB.

Original languageEnglish
Pages (from-to)463-468
Number of pages6
JournalFood Chemistry
Volume150
DOIs
Publication statusPublished - 2014 May 1
Externally publishedYes

Fingerprint

Theragra chalcogramma
surimi
Gelation
gelation
Fish
Bone
Fishes
bones
Bone and Bones
fish
Transglutaminases
protein-glutamine gamma-glutamyltransferase
Calcium
Myosin Subfragments
calcium
Covalent bonds
Myosin Heavy Chains
storage modulus
myosin heavy chains
Lysine

ASJC Scopus subject areas

  • Food Science
  • Analytical Chemistry

Cite this

Effects of nano-scaled fish bone on the gelation properties of Alaska pollock surimi. / Yin, Tao; Park, Jae W.

In: Food Chemistry, Vol. 150, 01.05.2014, p. 463-468.

Research output: Contribution to journalArticle

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