title: Dynamic rheological, microstructural and physicochemical properties of blend fish protein recovered from kilka (Clupeonella cultriventris) and silver carp (Hypophthalmichthys molitrix) by the pH-shift process or washing-based technology.
abstract: This study aimed to evaluate how blending pH-shift produced protein isolates from gutted kilka (Clupeonella cultriventris) and silver carp (Hypophthalmichthys molitrix) affected dynamic rheological and chemical properties of the proteins as well as microstructural and physico-mechanical properties of produced gels. Studied variables were protein solubilization pH (acid vs. alkaline) and blending step (before or after protein precipitation). Comparisons were made with conventionally washed minces from kilka and silver carp fillets; either alone or after blending. Rheological studies revealed that blending alkali-produced protein isolates before precipitation resulted in rapid increase of G' reflecting the formation of intermolecular protein-protein interactions with higher rate. Furthermore, blending of alkali-produced protein isolates and washed minces, respectively, of kilka and silver carp improved physico-mechanical properties of the resultant gels compared to pure kilka proteins. However, the pH-shift method showed higher efficacy in development of blend surimi at the same blending ratio compared to the conventional washing.
authors.affiliation: Department of Seafood Processing, Faculty of Marine Sciences, Tarbiat Modares University, P.O. Box 46414-356, Noor, Iran; Department of Biology and Biological Engineering - Food and Nutrition Science, Chalmers University of Technology, SE 412 96 Gothenburg, Sweden.
authors.forename: Mehdi
authors.initials: M
authors.lastname: Abdollahi
authors.affiliation: Department of Seafood Processing, Faculty of Marine Sciences, Tarbiat Modares University, P.O. Box 46414-356, Noor, Iran. Electronic address: rezai_ma@modares.ac.ir.
authors.forename: Masoud
authors.initials: M
authors.lastname: Rezaei
authors.affiliation: Department of Fisheries, Sari Agricultural Sciences and Natural Resources University, P.O. Box 578, Sari, Iran.
authors.forename: Ali
authors.initials: A
authors.lastname: Jafarpour
authors.affiliation: Department of Biology and Biological Engineering - Food and Nutrition Science, Chalmers University of Technology, SE 412 96 Gothenburg, Sweden.
authors.forename: Ingrid
authors.initials: I
authors.lastname: Undeland
mesh_terms: D000818:Animals; D002347:Carps / Q000382:microbiology*; D055598:Chemical Phenomena; D029941:Fish Proteins / Q000737:chemistry*; D005399:Fishes; D006863:Hydrogen-Ion Concentration; D012212:Rheology
chemical_list: D029941:Fish Proteins
keywords: Blend surimi; Dynamic rheology; Functional properties; Protein isolate; Washed mince; pH-shift method