Optimum processing conditions for slowly heated surimi seafood using protease-laden Pacific whiting surimi

Tao Yin, Jae W. Park

Research output: Contribution to journalArticle

10 Citations (Scopus)

Abstract

Pacific whiting surimi was examined to develop optimum conditions for slowly heated surimi seafood like fish balls. Breaking force and penetration distance increased significantly (p<0.05) with the addition of egg white (EW), calcium lactate and microbial transglutaminase (MTG). Setting effects on textural properties were significantly (p<0.05) affected by MTG addition. Even without MTG addition, breaking force and penetration distance also increased significantly (p<0.05) when setting time was extended up to 6h, possibly resulting from the role of endogenous transglutaminase (ETG). The addition of MTG resulted in a hard, but less deformable gel when setting time exceeded 2h. Enzyme autolysis showed the addition of EW at 1g/100g paste effectively inhibited endogenous proteases. Results suggested Pacific whiting surimi, which is hardly used for slowly heated surimi seafood due to the textural degradation by proteases, can be successfully used to produce high quality fish balls when combined with 3g/100 g EW, 0.2 g/100g calcium lactate and setting at 25°C for 2-6h with MTG or 4-6h without MTG.

Original languageEnglish
Pages (from-to)490-496
Number of pages7
JournalLWT - Food Science and Technology
Volume63
Issue number1
DOIs
Publication statusPublished - 2015 Sep 1

Keywords

  • Calcium lactate
  • Fish balls
  • Pacific whiting surimi
  • Protease inhibition
  • Transglutaminase

ASJC Scopus subject areas

  • Food Science

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