Effect of salmon plasma protein on Pacific whiting surimi gelation under various ohmic heating conditions

被引：37
|
作者：
Fowler, Matthew R. [1 ]
Park, Jae W. [1 ,2 ]
机构：
[1] Oregon State Univ, Seafood Res & Educ Ctr, Astoria, OR 97103 USA
[2] Korea Univ, Dept Food Biosci & Technol, Seoul, South Korea
来源：
LWT-FOOD SCIENCE AND TECHNOLOGY | 2015年 / 61卷 / 02期
关键词：
Salmon plasma; Surimi gelation; Ohmic heating; Transglutaminase; Protease; ALASKA POLLOCK; GEL FUNCTIONALITY; CHICKEN PLASMA; INHIBITOR; PURIFICATION; AUTOLYSIS;
D O I：
10.1016/j.lwt.2014.12.049
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The effect of salmon blood plasma (SPP) on the gelation of Pacific whiting surimi under different ohmic heating conditions was investigated. SPP was found to significantly increase gel strength in gels heated ohmically to and held at 600 for 30 min followed by heating ohmically to 90 degrees C. SPP at a level of I g/100 g was also found to increase gel strength in gels held at 25 degrees C for 2 h prior to ohmic heating. This increase was not seen in gels where EDTA was added to inhibit the activity of endogenous transglutaminase (ETG). SPP also created a more pronounced setting effect as measured by dynamic rheology and SDSPAGE. SPP was found to effectively inhibit protease activity through TCA-soluble peptide analysis. Scanning electron microcopy revealed a loosely arranged gel network caused by protease enzymes. It was reversed by the addition of SPP as well as setting at 25 degrees C due to ETG. (C) 2014 Elsevier Ltd. All rights reserved.
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页码：309 / 315
页数：7
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