Comparison of Conventional Washing Processing and pH Shift Processing on Gelation Characteristics of Bighead Carp (Aristichthys nobilis) Muscle Proteins. Issue 1 (2nd January 2017)

• Record Type: Journal Article
• Authors: Chang, Tong; Wang, Chenjie; Yang, Hong; Xiong, Shanbai; Liu, Youming; Liu, Ru
• Is Part Of: Journal of aquatic food product technology. Volume 26:Issue 1(2017)
• Page Start: 103
• Page End: 114
• Publication Date: 2017-01-02
• Subjects: pH shift processing -- gelation -- bighead carp -- protein isolate -- rheological properties; Fishery processing -- Periodicals; Animal products -- Periodicals; Plant products -- Periodicals; 664.9405
• DOI: 10.1080/10498850.2015.1099067
• Languages: English
• ISSNs: 1049-8850

Abstract

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.