Negative roles of salt in gelation properties of fish protein isolate

Y. S. Kim, Jae W. Park

Research output: Contribution to journalArticle

21 Citations (Scopus)

Abstract

Salt effect on gelling properties of fish protein isolate (FPI) prepared by acid- and alkali-aided extraction was investigated. Acid- or alkali-extracted FPI formed significantly better gel texture with 0% NaCl than with 3% NaCl. Texture properties of acid- or alkali-extracted FPI decreased as NaCl content increased, especially at 2% to 3% salt. Contrarily, salt significantly promoted texture qualities of conventional surimi gels. The effect was highlighted when they were subjected to low temperature setting. The myofibrillar proteins in FPI were not solubilized when NaCl was added, perhaps due to protein aggregation caused by acid or alkali extraction. FPI solubility, however, was not closely related to their texture properties. Cold setting did not promote texture properties of FPI gels as much as conventional surimi gels. Acid-extracted gels gave the best color properties.

Original languageEnglish
JournalJournal of Food Science
Volume73
Issue number8
DOIs
Publication statusPublished - 2008 Oct 1
Externally publishedYes

Fingerprint

Fish Proteins
protein isolates
gelation
Salts
Alkalies
salts
alkalis
Gels
texture
gels
Acids
fish
acids
surimi
gelling properties
myofibrillar proteins
Solubility
solubility
Proteins
Color

ASJC Scopus subject areas

  • Food Science

Cite this

Negative roles of salt in gelation properties of fish protein isolate. / Kim, Y. S.; Park, Jae W.

In: Journal of Food Science, Vol. 73, No. 8, 01.10.2008.

Research output: Contribution to journalArticle

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