title: Evaluation of Acid-treated Fish Sarcoplasmic Proteins on Physicochemical and Rheological Characteristics of Pork Myofibrillar Protein Gel Mediated by Microbial Transglutaminase.
abstract: Fish sarcoplasmic protein (SP) is currently dumped as waste from surimi industry and its recovery by practical method for being the non-meat ingredient in meat industry would be a strategy to utilize effectively the fish resource. This study was aimed to apply pH treatment for fish SP recovery and evaluated its effect on pork myofibrillar protein (MP) gel. The pH values of fish SP were changed to 3 and 12, and neutralized to pH 7 before lyophilizing the precipitated protein after centrifugation. Acid-treated fish SP (AFSP) showed about 4-fold higher recovery yield than that of alkaline-treated SP and water absorption capacity was also about 1.2-fold greater. Because of the high recovery yield and water absorption capacity, AFSP was selected to incorporate into MP with/without microbial transglutaminase (MTG). The effects of AFSP and MTG on the physicochemical and rheological characteristics of MP and MP gel were evaluated. MTG induced an increase shear stress of the MP mixture and increase the breaking force of MP gels. MP gel lightness was decreased by adding AFSP. MP gel with MTG showed higher cooking loss than that without MTG. A reduction of cooking loss was observed when the AFSP was added along with MTG, where the insoluble particles were found. Therefore, AFSP could be contributed as a water holding agent in meat protein gel.
authors.affiliation: Faculty of Applied Science and Engineering, Khon Kaen University, Nong Khai Campus, Thailand, 43000.
authors.forename: Bung-Orn
authors.initials: BO
authors.lastname: Hemung
authors.affiliation: Department of Animal Science and Functional Foods Research Institute, College of Agriculture and Life Science, Chonnam National University, Gwangju 500-757, Korea.
authors.forename: Koo Bok
authors.initials: KB
authors.lastname: Chin
keywords: microbial transglutaminase; pH treatment; pork myofibrillar protein; sarcoplasmic proteins; water absorption capacity