Characteristics of sarcoplasmic proteins and their interaction with surimi and kamaboko gel.
This study examined the effect of adding common carp sarcoplasmic proteins (Sp- P) on the gel characteristics of threadfin bream surimi and kamaboko while maintaining constant moisture and myofibrillar levels. Based on the temperature sweep test, which is involved in heating of surimi gel from 10 to 80 degrees C to monitor the viscoelastic properties, at temperature range of 40 to 50 degrees C, the decrease level (depth of valley) in storage modulus (G') thermograph was in proportion to the concentration of added Sp- P. Storage modulus (G') showed greater elasticity after adding Sp- P compared with the control without Sp- P. Furthermore, the breaking force and distance and consequently gel strength of the resultant kamaboko were improved significantly (P > 0.05). Thus, added Sp- P did not interfere with myofibrillar proteins during sol-gel transition phase but associated with textural quality enhancement of resultant kamaboko; however, addition of Sp- P from the dark muscle of the carp decreased the whiteness of the resultant surimi. Furthermore, according to the SEM micrographs, the gel strength could not be associated with either the number of polygonal structures/mm(2) or the area of the polygonal structures in the kamaboko gel microstructure.
Jafarpour
A
A
RMIT Univ., Melbourne, Victoria, Australia. ali.jafarpour@rmit.edu.au
Gorczyca
E M
EM
D000818:Animals; D002347:Carps; D005396:Fish Products / Q000032:analysis* / Q000592:standards; D029941:Fish Proteins / Q000737:chemistry*; D005511:Food Handling / Q000379:methods*; D005519:Food Preservation / Q000379:methods*; D005782:Gels; D006358:Hot Temperature; D009124:Muscle Proteins / Q000737:chemistry*; D055682:Viscoelastic Substances
D029941:Fish Proteins; D005782:Gels; D009124:Muscle Proteins; D055682:Viscoelastic Substances