Textural and rheological properties of Pacific whiting surimi as affected by nano-scaled fish bone and heating rates

Tao Yin; Jae W Park

doi:10.1016/j.foodchem.2015.02.021

Textural and rheological properties of Pacific whiting surimi as affected by nano-scaled fish bone and heating rates

Food Chem. 2015 Aug 1:180:42-47. doi: 10.1016/j.foodchem.2015.02.021. Epub 2015 Feb 12.

Authors

Tao Yin¹, Jae W Park²

Affiliations

¹ College of Food Science and Technology, Huazhong Agricultural University, 1 Shizishan Street, Wuhan, Hubei Province 430070, PR China; Oregon State University Seafood Research and Education Center, 2001 Marine Drive #253, Astoria, OR 97103, USA. Electronic address: yintao.hzau.cn@gmail.com.
² Oregon State University Seafood Research and Education Center, 2001 Marine Drive #253, Astoria, OR 97103, USA; Korea University, Dept of Food Bioscience and Technology, 145 Anam-Ro, Seongbuk-Gu, Seoul, Republic of Korea. Electronic address: Jae.Park@oregonstate.edu.

PMID: 25766799
DOI: 10.1016/j.foodchem.2015.02.021

Abstract

Textural and rheological properties of Pacific whiting (PW) surimi were investigated at various heating rates with the use of nano-scaled fish bone (NFB) and calcium chloride. Addition of NFB and slow heating improved gel strength significantly. Activity of endogenous transglutaminase (ETGase) from PW surimi was markedly induced by both NFB calcium and calcium chloride, showing an optimal temperature at 30°C. Initial storage modulus increased as NFB calcium concentration increased and the same trend was maintained throughout the temperature sweep. Rheograms with temperature sweep at slow heating rate (1°C/min) exhibited two peaks at ∼ 35°C and ∼ 70°C. However, no peak was observed during temperature sweep from 20 to 90°C at fast heating rate (20°C/min). Protein patterns of surimi gels were affected by both heating rate and NFB calcium concentration. Under slow heating, myosin heavy chain intensity decreased with NFB calcium concentration, indicating formation of ε-(γ-glutamyl) lysine cross-links by ETGase and NFB calcium ion.

Keywords: Nano-scaled fish bone; Ohmic heating; Oscillatory dynamic rheology; Pacific whiting surimi; SDS–PAGE; Transglutaminase.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Animals
Fish Products / analysis*
Fish Proteins / metabolism*
Food Handling
Heating
Rheology
Seafood / analysis*

Substances

Fish Proteins