Elucidating Comminution Steps to Enhance the Value of Surimi from Tropical Fish

Samanan Poowakanjana, Joo Dong Park, Jae W. Park

Research output: Contribution to journalArticle

6 Citations (Scopus)

Abstract

Biochemical and rheological properties of surimi were examined based on: (a) salting time (from 18 to 3 min) while maintaining 21 min for total chopping time; and (b) total chopping time (from 6 to 21 min) while salting during the final 3 min. Extending salting time, which was defined as time of salt contact with proteins during chopping, significantly increased breaking force and penetration distance, while chopping time extension with fixed salting time did not. Salt soluble proteins decreased when salting time decreased; however, this trend performed contrarily against chopping time. A relationship between gel texture and salt soluble proteins was not found. Oxidation of sulfhydryl groups could occur during the chopping process when chopping without salt was extended. Surface hydrophobicity, indicating a certain degree of protein unfolding, was affected differently by chopping versus salting time. Dynamic rheology demonstrated that total chopping time affected denaturation of the myosin tail region more than salting time.

Original languageEnglish
JournalJournal of Aquatic Food Product Technology
DOIs
Publication statusAccepted/In press - 2015 Aug 27
Externally publishedYes

Fingerprint

chopping
tropical fish
surimi
comminution
salting
Fishes
fish
salts
Salts
salt
protein
sulfhydryl groups
proteins
rheology
myosin
hydrophobicity
denaturation
rheological properties
Protein Unfolding
Proteins

Keywords

  • chopping
  • protein solubility
  • salting
  • texture
  • threadfin bream surimi

ASJC Scopus subject areas

  • Food Science
  • Aquatic Science

Cite this

Elucidating Comminution Steps to Enhance the Value of Surimi from Tropical Fish. / Poowakanjana, Samanan; Park, Joo Dong; Park, Jae W.

In: Journal of Aquatic Food Product Technology, 27.08.2015.

Research output: Contribution to journalArticle

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