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
Pages (from-to)C202-C207
JournalJournal of Food Science
Volume72
Issue number4
DOIs
Publication statusPublished - 2007 May

Keywords

  • Ethanol extraction
  • Gelation
  • Myoglobin
  • Pacific sardine
  • Pacific whiting

ASJC Scopus subject areas

  • Food Science

Fingerprint Dive into the research topics of 'Extraction of sardine myoglobin and its effect on gelation properties of Pacific whiting surimi'. Together they form a unique fingerprint.

  • Cite this