pH shift protein recovery with organic acids on texture and color of cooked gels.
BACKGROUND
Isoelectric solubilization and precipitation (ISP) processing uses pH shifts to separate protein from fish frames, which may increase commercial interest for silver carp. Texture and color properties of gels made from silver carp protein recovered at different pH strategies and organic acid types were compared. ISP was applied to headed gutted silver carp using 10 mol L(-1) sodium hydroxide (NaOH) and either glacial acetic acid (AA) or a (1:1) formic and lactic acid combination (F&L). Protein gels were made with recovered protein and standard functional additives.


RESULTS
Texture profile analysis and the Kramer shear test showed that protein gels made from protein solubilized at basic pH values were firmer, harder, more cohesive, gummier and chewier (P < 0.05) than proteins solubilized under acidic conditions. Acidic solubilization led to whiter (P < 0.05) gels, and using F&L during ISP yielded whiter gels under all treatments (P < 0.05).


CONCLUSIONS
Gels made from ISP-recovered silver carp protein using organic acids show potential for use as a functional ingredient in restructured foods.
Animal and Nutritional Sciences, PO Box 6108, West Virginia University, Morgantown, WV, USA.
Ilgin
I
Paker
Sarah
S
Beamer
Jacek
J
Jaczynski
Kristen E
KE
Matak
D019342:Acetic Acid; D000143:Acids; D000818:Animals; D002347:Carps; D011232:Chemical Precipitation; D003116:Color; D003258:Consumer Behavior; D003296:Cooking; D004032:Diet; D004044:Dietary Proteins / Q000737:chemistry*; D005396:Fish Products / Q000032:analysis*; D029941:Fish Proteins / Q000737:chemistry*; D005511:Food Handling; D063427:Food Quality; D005561:Formates; D005782:Gels / Q000737:chemistry; D006244:Hardness; D006801:Humans; D006863:Hydrogen-Ion Concentration; D019344:Lactic Acid; D009124:Muscle Proteins / Q000737:chemistry; D012995:Solubility
D000143:Acids; D004044:Dietary Proteins; D029941:Fish Proteins; D005561:Formates; D005782:Gels; D009124:Muscle Proteins; C030544:formic acid; D019344:Lactic Acid; D019342:Acetic Acid
color; organic acids; pH shift; protein gels; protein recovery; texture properties