Gelling properties of surimi as affected by the particle size of fish bone

Tao Yin, Zachary H. Reed, Jae W. Park

Research output: Contribution to journalArticle

21 Citations (Scopus)

Abstract

The effects of adding fish bone with two different particle sizes (micro and nano) on Alaska pollock surimi gels prepared by two heating procedures were investigated. Heating procedures (with or without setting) resulted in significantly different gel texture values. The addition of nano-scaled fish bone (NFB) (up to 1 g/100 g) effectively increased gel breaking force and penetration distance while micro-scaled fish bone (MFB) did not. Endogenous transglutaminase (TGase) activity of surimi paste increased obviously as the concentration of NFB increased, indicating calcium ions readily released from NFB and assisting gel formation through TGase-induced covalent bonds. With MFB, TGase activity increased slightly, but not significantly. Scanning electron microscopy (SEM) results revealed NFB was capable of being imbedded in the gel matrices without disrupting the myofibrillar gel network. Surimi with MFB formed a discontinuous and porous network with pores near the size of MFB. Lightness (L*) and whiteness (L*-3. b*) of NFB gels were higher than those of MFB.

Original languageEnglish
Pages (from-to)412-416
Number of pages5
JournalLWT - Food Science and Technology
Volume58
Issue number2
DOIs
Publication statusPublished - 2014 Jan 1
Externally publishedYes

Fingerprint

gelling properties
surimi
Particle Size
particle size
Fishes
bones
Bone and Bones
fish
Gels
gels
Transglutaminases
protein-glutamine gamma-glutamyltransferase
Heating
heat
Theragra chalcogramma
Ointments
Electron Scanning Microscopy
scanning electron microscopy
texture

ASJC Scopus subject areas

  • Food Science

Cite this

Gelling properties of surimi as affected by the particle size of fish bone. / Yin, Tao; Reed, Zachary H.; Park, Jae W.

In: LWT - Food Science and Technology, Vol. 58, No. 2, 01.01.2014, p. 412-416.

Research output: Contribution to journalArticle

Yin, Tao ; Reed, Zachary H. ; Park, Jae W. / Gelling properties of surimi as affected by the particle size of fish bone. In: LWT - Food Science and Technology. 2014 ; Vol. 58, No. 2. pp. 412-416.
@article{ccc38dc2b3794721bdc594bda4f59805,
title = "Gelling properties of surimi as affected by the particle size of fish bone",
abstract = "The effects of adding fish bone with two different particle sizes (micro and nano) on Alaska pollock surimi gels prepared by two heating procedures were investigated. Heating procedures (with or without setting) resulted in significantly different gel texture values. The addition of nano-scaled fish bone (NFB) (up to 1 g/100 g) effectively increased gel breaking force and penetration distance while micro-scaled fish bone (MFB) did not. Endogenous transglutaminase (TGase) activity of surimi paste increased obviously as the concentration of NFB increased, indicating calcium ions readily released from NFB and assisting gel formation through TGase-induced covalent bonds. With MFB, TGase activity increased slightly, but not significantly. Scanning electron microscopy (SEM) results revealed NFB was capable of being imbedded in the gel matrices without disrupting the myofibrillar gel network. Surimi with MFB formed a discontinuous and porous network with pores near the size of MFB. Lightness (L*) and whiteness (L*-3. b*) of NFB gels were higher than those of MFB.",
keywords = "Microstructure, Nano-scaled fish bone, Particle size, Surimi, Transglutaminase",
author = "Tao Yin and Reed, {Zachary H.} and Park, {Jae W.}",
year = "2014",
month = "1",
day = "1",
doi = "10.1016/j.lwt.2014.03.037",
language = "English",
volume = "58",
pages = "412--416",
journal = "LWT - Food Science and Technology",
issn = "0023-6438",
publisher = "Academic Press Inc.",
number = "2",

}

TY - JOUR

T1 - Gelling properties of surimi as affected by the particle size of fish bone

AU - Yin, Tao

AU - Reed, Zachary H.

AU - Park, Jae W.

PY - 2014/1/1

Y1 - 2014/1/1

N2 - The effects of adding fish bone with two different particle sizes (micro and nano) on Alaska pollock surimi gels prepared by two heating procedures were investigated. Heating procedures (with or without setting) resulted in significantly different gel texture values. The addition of nano-scaled fish bone (NFB) (up to 1 g/100 g) effectively increased gel breaking force and penetration distance while micro-scaled fish bone (MFB) did not. Endogenous transglutaminase (TGase) activity of surimi paste increased obviously as the concentration of NFB increased, indicating calcium ions readily released from NFB and assisting gel formation through TGase-induced covalent bonds. With MFB, TGase activity increased slightly, but not significantly. Scanning electron microscopy (SEM) results revealed NFB was capable of being imbedded in the gel matrices without disrupting the myofibrillar gel network. Surimi with MFB formed a discontinuous and porous network with pores near the size of MFB. Lightness (L*) and whiteness (L*-3. b*) of NFB gels were higher than those of MFB.

AB - The effects of adding fish bone with two different particle sizes (micro and nano) on Alaska pollock surimi gels prepared by two heating procedures were investigated. Heating procedures (with or without setting) resulted in significantly different gel texture values. The addition of nano-scaled fish bone (NFB) (up to 1 g/100 g) effectively increased gel breaking force and penetration distance while micro-scaled fish bone (MFB) did not. Endogenous transglutaminase (TGase) activity of surimi paste increased obviously as the concentration of NFB increased, indicating calcium ions readily released from NFB and assisting gel formation through TGase-induced covalent bonds. With MFB, TGase activity increased slightly, but not significantly. Scanning electron microscopy (SEM) results revealed NFB was capable of being imbedded in the gel matrices without disrupting the myofibrillar gel network. Surimi with MFB formed a discontinuous and porous network with pores near the size of MFB. Lightness (L*) and whiteness (L*-3. b*) of NFB gels were higher than those of MFB.

KW - Microstructure

KW - Nano-scaled fish bone

KW - Particle size

KW - Surimi

KW - Transglutaminase

UR - http://www.scopus.com/inward/record.url?scp=84901281726&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=84901281726&partnerID=8YFLogxK

U2 - 10.1016/j.lwt.2014.03.037

DO - 10.1016/j.lwt.2014.03.037

M3 - Article

VL - 58

SP - 412

EP - 416

JO - LWT - Food Science and Technology

JF - LWT - Food Science and Technology

SN - 0023-6438

IS - 2

ER -