Textural and rheological properties of Pacific whiting surimi as affected by nano-scaled fish bone and heating rates

Tao Yin; Jae W. Park

doi:10.1016/j.foodchem.2015.02.021

Textural and rheological properties of Pacific whiting surimi as affected by nano-scaled fish bone and heating rates

Tao Yin, Jae W. Park

Department of Food Technology

Research output: Contribution to journal › Article › peer-review

26 Citations (Scopus)

Abstract

Textural and rheological properties of Pacific whiting (PW) surimi were investigated at various heating rates with the use of nano-scaled fish bone (NFB) and calcium chloride. Addition of NFB and slow heating improved gel strength significantly. Activity of endogenous transglutaminase (ETGase) from PW surimi was markedly induced by both NFB calcium and calcium chloride, showing an optimal temperature at 30 °C. Initial storage modulus increased as NFB calcium concentration increased and the same trend was maintained throughout the temperature sweep. Rheograms with temperature sweep at slow heating rate (1 °C/min) exhibited two peaks at ∼35 °C and ∼70 °C. However, no peak was observed during temperature sweep from 20 to 90 °C at fast heating rate (20 °C/min). Protein patterns of surimi gels were affected by both heating rate and NFB calcium concentration. Under slow heating, myosin heavy chain intensity decreased with NFB calcium concentration, indicating formation of ε-(γ-glutamyl) lysine cross-links by ETGase and NFB calcium ion.

Original language	English
Pages (from-to)	42-47
Number of pages	6
Journal	Food Chemistry
Volume	180
DOIs	https://doi.org/10.1016/j.foodchem.2015.02.021
Publication status	Published - 2015 Aug 1

Keywords

Nano-scaled fish bone
Ohmic heating
Oscillatory dynamic rheology
Pacific whiting surimi
SDS-PAGE
Transglutaminase

ASJC Scopus subject areas

Analytical Chemistry
Food Science

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10.1016/j.foodchem.2015.02.021

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title = "Textural and rheological properties of Pacific whiting surimi as affected by nano-scaled fish bone and heating rates",

abstract = "Textural and rheological properties of Pacific whiting (PW) surimi were investigated at various heating rates with the use of nano-scaled fish bone (NFB) and calcium chloride. Addition of NFB and slow heating improved gel strength significantly. Activity of endogenous transglutaminase (ETGase) from PW surimi was markedly induced by both NFB calcium and calcium chloride, showing an optimal temperature at 30 °C. Initial storage modulus increased as NFB calcium concentration increased and the same trend was maintained throughout the temperature sweep. Rheograms with temperature sweep at slow heating rate (1 °C/min) exhibited two peaks at ∼35 °C and ∼70 °C. However, no peak was observed during temperature sweep from 20 to 90 °C at fast heating rate (20 °C/min). Protein patterns of surimi gels were affected by both heating rate and NFB calcium concentration. Under slow heating, myosin heavy chain intensity decreased with NFB calcium concentration, indicating formation of ε-(γ-glutamyl) lysine cross-links by ETGase and NFB calcium ion.",

keywords = "Nano-scaled fish bone, Ohmic heating, Oscillatory dynamic rheology, Pacific whiting surimi, SDS-PAGE, Transglutaminase",

author = "Tao Yin and Park, {Jae W.}",

note = "Funding Information: The authors gratefully acknowledge financial support from the China Scholarship Council . A special thank you is extended to Dr. Samanan Poowakanjana and OSU Senior Faculty Research Assistant Ms. Angela Hunt for their assistances in this study. Publisher Copyright: {\textcopyright} 2015 Elsevier Ltd. Copyright: Copyright 2015 Elsevier B.V., All rights reserved.",

year = "2015",

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doi = "10.1016/j.foodchem.2015.02.021",

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AU - Yin, Tao

AU - Park, Jae W.

N1 - Funding Information: The authors gratefully acknowledge financial support from the China Scholarship Council . A special thank you is extended to Dr. Samanan Poowakanjana and OSU Senior Faculty Research Assistant Ms. Angela Hunt for their assistances in this study. Publisher Copyright: © 2015 Elsevier Ltd. Copyright: Copyright 2015 Elsevier B.V., All rights reserved.

PY - 2015/8/1

Y1 - 2015/8/1

N2 - Textural and rheological properties of Pacific whiting (PW) surimi were investigated at various heating rates with the use of nano-scaled fish bone (NFB) and calcium chloride. Addition of NFB and slow heating improved gel strength significantly. Activity of endogenous transglutaminase (ETGase) from PW surimi was markedly induced by both NFB calcium and calcium chloride, showing an optimal temperature at 30 °C. Initial storage modulus increased as NFB calcium concentration increased and the same trend was maintained throughout the temperature sweep. Rheograms with temperature sweep at slow heating rate (1 °C/min) exhibited two peaks at ∼35 °C and ∼70 °C. However, no peak was observed during temperature sweep from 20 to 90 °C at fast heating rate (20 °C/min). Protein patterns of surimi gels were affected by both heating rate and NFB calcium concentration. Under slow heating, myosin heavy chain intensity decreased with NFB calcium concentration, indicating formation of ε-(γ-glutamyl) lysine cross-links by ETGase and NFB calcium ion.

AB - Textural and rheological properties of Pacific whiting (PW) surimi were investigated at various heating rates with the use of nano-scaled fish bone (NFB) and calcium chloride. Addition of NFB and slow heating improved gel strength significantly. Activity of endogenous transglutaminase (ETGase) from PW surimi was markedly induced by both NFB calcium and calcium chloride, showing an optimal temperature at 30 °C. Initial storage modulus increased as NFB calcium concentration increased and the same trend was maintained throughout the temperature sweep. Rheograms with temperature sweep at slow heating rate (1 °C/min) exhibited two peaks at ∼35 °C and ∼70 °C. However, no peak was observed during temperature sweep from 20 to 90 °C at fast heating rate (20 °C/min). Protein patterns of surimi gels were affected by both heating rate and NFB calcium concentration. Under slow heating, myosin heavy chain intensity decreased with NFB calcium concentration, indicating formation of ε-(γ-glutamyl) lysine cross-links by ETGase and NFB calcium ion.

KW - Nano-scaled fish bone

KW - Ohmic heating

KW - Oscillatory dynamic rheology

KW - Pacific whiting surimi

KW - SDS-PAGE

KW - Transglutaminase

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Textural and rheological properties of Pacific whiting surimi as affected by nano-scaled fish bone and heating rates

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Keywords

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