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Effects of Pangasius (Pangasius hypophthalmus) and Skipjack Tuna (Sarda orientalis) mince blend on the quality of fish products: Ways to utilize resources and nutrition in Bangladesh

“…The result is supported by the work of Lin and Park (1996) who found that washing with higher amounts of NaCl solution reduced the loss of myofibrillar proteins that leads to an inferior gel-forming ability (Shimizu et al, 1983). Washing facilitates the concentration of myofibrillar proteins, which constitute about 70% of the total proteins of fish meat and are the primary components of the formation of 3-dimensional gel structure (Bakli et al, 2020).…”

Peptidomic Analysis of a Disintegrated Surimi Gel from Deep-Sea Bonefish Pterothrissus gissu

“…A surimi or kamaboko gel is a traditional seafood product commonly consumed in Japan. The gelling property of the surimi gel mainly depends on the species of fish it is obtained from and the temperature and duration of the heating process during manufacturing. − The heat-induced surimi gelation is a result of cross-linking of thermally unfolded myosin heavy chains (MHCs). , MHC consists of subfragment-1 (S1) and a rod region. In myofibrils, S1 works as a molecular motor and the rod contributes to binding to the myosin light chain or dimerization of MHCs .…”

“…A specific heating process for surimi gelation is required for each fish species that is used. − Many studies have noted the promotion of MHC cross-linking and enhancement of surimi gel strength by the two-step heating process: heating the surimi sol at moderate temperature (4–40 °C) followed by cooking at high temperature (70–90 °C). , The two-step heating improves the properties of the surimi gel from white croaker Pennahia argentata or walleye pollack Gadus chalcogrammus, used for kamaboko gel manufacturing in Japan . In contrast, an inappropriate heating process enhances proteolytic degradation of MHCs and causes disintegration of the surimi gel .…”

The effect of washing water parameters (pH, hardness and sodium pyrophosphate content) on the water-holding capacity and gelation characteristics of sardine ( Sardina pilchardus ) mince

“…The use of pelagic species, such as sardine, with a high fat content presents particular problems, mainly due to the large quantity of haem pigments in the muscle tissue, which can act as prooxidants of the lipid fraction [5]. Washing also has an additional function, which is to increase the concentration of myofibrillar proteins [3,6] which are predominantly responsible for the processes of gelation in the fish mince [7][8][9][10]. Usually, the washing of the minced meat is done in a continuous system using water or different aqueous solutions and is completed in a screw press which removes the water.…”