Extraction of sardine myoglobin and its effect on gelation properties of Pacific whiting surimi

Joo D. Park, Jae W. Park

Research output: Contribution to journalArticle

18 Citations (Scopus)

Abstract

Myoglobin (Mb) was extracted from Pacific sardine and added to Pacific whiting surimi to measure its effects on protein gelation. The purity of Mb extract was determined by SDS-PAGE. Mb extract using ethanol showed higher purity than Mb extract using ammonium sulfate. The addition of 0.2% Mb significantly reduced breaking force. However, a synergistic effect of 1.0% Mb was observed with 1.0% beef plasma protein (BPP) to increase surimi gel strength. The highest storage modulus of gels was observed at 1.0% Mb addition, which corresponded with the nonfracture gel and also supported a synergistic interaction between 1.0% Mb and 1.0% BPP. Differential scanning calorimetry showed Mb addition might have affected myosin denaturation and aggregation.

Original languageEnglish
JournalJournal of Food Science
Volume72
Issue number4
DOIs
Publication statusPublished - 2007 May 1
Externally publishedYes

Fingerprint

Merluccius productus
surimi
myoglobin
Myoglobin
sardines
gelation
Gels
purity
blood proteins
Blood Proteins
extracts
beef
gels
Sardinops sagax
gel strength
storage modulus
Differential Scanning Calorimetry
Ammonium Sulfate
Myosins
myosin

ASJC Scopus subject areas

  • Food Science

Cite this

Extraction of sardine myoglobin and its effect on gelation properties of Pacific whiting surimi. / Park, Joo D.; Park, Jae W.

In: Journal of Food Science, Vol. 72, No. 4, 01.05.2007.

Research output: Contribution to journalArticle

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