Comparison of Conventional Washing Processing and pH Shift Processing on Gelation Characteristics of Bighead Carp (Aristichthys nobilis) Muscle Proteins |
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| Authors: | Tong Chang Chenjie Wang Shanbai Xiong Youming Liu Ru Liu |
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| Institution: | 1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, P.R. China;2. Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan, Hubei, P.R. China;3. National R&4. D Branch Center for Conventional Freshwater Fish Processing, Wuhan, Hubei, P.R. China;5. Aquatic Product Engineering and Technology Research Center of Hubei Province, Wuhan, Hubei, P.R. China |
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| Abstract: | In this study, gelation characteristics of bighead carp (Aristichthys nobilis) protein isolates prepared by pH shift processing were investigated as compared with those of surimi prepared by conventional wash processing. Results showed that the gel from alkali-aided protein isolate exhibited a higher breaking force than that from conventional washed surimi (p < 0.05). However, the gel from conventional washed surimi had higher whiteness (p < 0.05) and lower expressible moisture (p < 0.05). The rheological study showed that protein isolates exhibited different storage modulus and loss tangent patterns from conventional washed surimi during heating. Acid-aided processing could lead to higher denaturation and dissociation for fish muscle myosin and a coarser gel network from the sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) pattern and the scanning electron microscopy (SEM). Overall, there is a potential to apply pH shift processing, especially alkali-aided processing, to extract more proteins from bighead carp muscle for the production of surimi-based food. |
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| Keywords: | pH shift processing gelation bighead carp protein isolate rheological properties |
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