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 language | English |
|---|---|
| Journal | Journal of Aquatic Food Product Technology |
| DOIs | |
| Publication status | Accepted/In press - 2015 Aug 27 |
| Externally published | Yes |
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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 journal › Article
}
TY - JOUR
T1 - Elucidating Comminution Steps to Enhance the Value of Surimi from Tropical Fish
AU - Poowakanjana, Samanan
AU - Park, Joo Dong
AU - Park, Jae W.
PY - 2015/8/27
Y1 - 2015/8/27
N2 - 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.
AB - 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.
KW - chopping
KW - protein solubility
KW - salting
KW - texture
KW - threadfin bream surimi
UR - http://www.scopus.com/inward/record.url?scp=84946532159&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=84946532159&partnerID=8YFLogxK
U2 - 10.1080/10498850.2013.808302
DO - 10.1080/10498850.2013.808302
M3 - Article
AN - SCOPUS:84946532159
JO - Journal of Aquatic Food Product Technology
JF - Journal of Aquatic Food Product Technology
SN - 1049-8850
ER -