TitleBiochemical characterisation of Alaska pollock, Pacific whiting, and threadfin bream surimi as affected by comminution conditions.
Publication TypeJournal Article
Year of Publication2013
AuthorsPoowakanjana, S, Park, JW
JournalFood Chem
Volume138
Issue1
Pagination200-7
Date Published2013 May 01
ISSN0308-8146
KeywordsAlaska, Animals, Fish Proteins, Food Handling, Gadiformes, Perciformes, Seafood, Temperature
Abstract

Salt-soluble protein, surface reactive sulfhydryl content, and surface hydrophobicity of Alaska pollock, Pacific whiting, and threadfin bream surimi were characterised, as affected by various comminution conditions. Chopping time/temperatures were explored in consideration of their habitat temperatures. Salt-soluble protein (SSP) significantly decreased when chopping time was extended. Corresponding to our follow-up study, no relationship between SSP and gel texture was found. Surface hydrophobicity was inversely proportional to SSP concentration, indicating the unfolding of protein upon comminution. Alaska pollock surimi demonstrated aggregation during chopping at 10 and 20 °C, based on the surface hydrophobicity. Surface reactive sulfhydryl (SRSH) contents of the three fish species behaved differently. The SH groups were oxidized to disulphide bonds when higher chopping temperature was applied. As a result, increased SRSH content was not observed in Alaska pollock (10 and 20 °C chopping) and threadfin bream paste (25 and 30 °C chopping).

DOI10.1016/j.foodchem.2012.09.109
Alternate JournalFood Chem
PubMed ID23265477