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

Tao Yin, Jae W. Park

Research output: Contribution to journalArticle

11 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 languageEnglish
Pages (from-to)42-47
Number of pages6
JournalFood Chemistry
Volume180
DOIs
Publication statusPublished - 2015 Aug 1

Fingerprint

Merluccius productus
surimi
Heating rate
rheological properties
Heating
Fish
Bone
Fishes
bones
heat
Bone and Bones
fish
Calcium
calcium
Calcium Chloride
Temperature
Transglutaminases
protein-glutamine gamma-glutamyltransferase
calcium chloride
temperature

Keywords

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

ASJC Scopus subject areas

  • Food Science
  • Analytical Chemistry

Cite this

Textural and rheological properties of Pacific whiting surimi as affected by nano-scaled fish bone and heating rates. / Yin, Tao; Park, Jae W.

In: Food Chemistry, Vol. 180, 01.08.2015, p. 42-47.

Research output: Contribution to journalArticle

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