Salmon blood plasma: Effective inhibitor of protease-laden Pacific whiting surimi and salmon mince

Matthew R. Fowler, Jae W. Park

Research output: Contribution to journalArticle

13 Citations (Scopus)

Abstract

The effect of salmon plasma (SP) from Chinook salmon on proteolytic inhibition was investigated. SP was found to inhibit both cysteine and serine proteases as well as protease extracted from Pacific whiting muscle. SP was found to contain a 55 kDa cysteine protease inhibitor through SDS-PAGE inhibitor staining. Freeze dried salmon plasma (FSP) and salmon plasma concentrated by ultrafiltration (CSP) were tested for their ability to inhibit autolysis in Pacific whiting surimi and salmon mince at concentrations of 0.25%, 0.5%, 1%, and 2%. Pacific whiting surimi autolysis was inhibited by an average of 89% regardless of concentration while inhibition of salmon mince autolysis increased with concentration (p < 0.05). CSP performed slightly better than FSP at inhibiting salmon mince autolysis (p < 0.05). Serine protease inhibition decreased when SP heated above 40 °C but was stable across a broad NaCl and pH range. Cysteine protease inhibitors exhibited good temperature, NaCl, and pH stability.

Original languageEnglish
Pages (from-to)448-454
Number of pages7
JournalFood Chemistry
Volume176
DOIs
Publication statusPublished - 2015 Jun 1

Keywords

  • Autolysis
  • Pacific whiting
  • Protease inhibitor
  • Salmon plasma
  • Surimi

ASJC Scopus subject areas

  • Food Science
  • Analytical Chemistry

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