Changes in physical properties of heat-induced gel on addition of gluconate associated with suppression of myosin denaturation in walleye pollack salt-ground <Emphasis Type="Italic">surimi</Emphasis> during preheating |
| |
Authors: | Takashi Okayama Tooru Ooizumi Yoshiaki Akahane Sei-Ichi Kitakami Yo-Ichi Abe Jun Shirai |
| |
Institution: | (1) Department of Marine Bioscience, Fukui Prefectural University, 917-0003 Obama, Fukui, Japan;(2) National Surimi Manufacturers Association, 093-0057 Abashiri, Hokkaido, Japan;(3) Kanetetsu Delica Food Inc., 658-0033 Kobe, Hyogo, Japan;(4) Fuso Chemical Co. Ltd., 532-0033 Osaka, Japan |
| |
Abstract: | Changes in physical properties of two-step heated gels on addition of gluconate were investigated in terms of relationships
between breaking strength and gel stiffness. Regression lines between the breaking strength and the gel stiffness were extended
to the x-axis (gel stiffness), and the intercept was defined as SBSO. The SBSO of the two-step heated gels increased with gluconate contents in salt-ground surimis, suggesting that the harder but less elastic gels formed on addition of gluconate were dose-dependent. Conversely, the denaturation
rate constants of myosin in salt-ground surimis during preheating estimated by means of Ca-ATPase inactivation, loss of salt solubility, and decrease of denaturant solubility
were considerably reduced by gluconate. Thus, the progress of myosin denaturation was strongly suppressed. Increments of SBSO (δSBSO) of the two-step heated gels on addition of gluconate were inversely correlated with the denaturation rate constants of myosin
in salt-ground surimis for every index. Thus, the changes in physical parameters of two-step heated gel caused by gluconate may be associated with
the sluggish progress of myosin denaturation in salt-ground surimi during preheating. |
| |
Keywords: | myosin denaturation physical property preheating salt-ground surimi Na-gluconate two-step heated gel |
本文献已被 SpringerLink 等数据库收录! |
|