Calcium Compounds to Improve Gel Functionality of Pacific Whiting and Alaska Pollock Surimi

Lee, Nahm-Gull; Park, Jae W.

doi:10.1111/j.1365-2621.1998.tb15835.x

Cited by 84 publications

(47 citation statements)

References 21 publications

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“…Gordon and Roberts (1977) reported the calcium content of Pacific whiting, at 8.7 mg/100 g meat, while pollock contained 63 mg calcium/100 g meat (Sidwell, 1981). Consequently, the effectiveness of calcium compound addition was more pronounced with PW surimi than with AP surimi (Lee & Park, 1998).…”

Section: Introductionmentioning

confidence: 97%

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

Yin

Park

2015

Food Chemistry

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Section: Introductionmentioning

confidence: 97%

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

Yin

Park

2015

Food Chemistry

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“…In texture hardening of lean fish, calcium ion has been implicated since it may promote the formation of ionic cross-linkages between polypeptide chain [23] or catalyze an acyl-transfer cross-linking reaction of myosin heavy chain by activating a Ca 2+ -dependent transglutaminase (TGase) [24]. Thus, the removal of calcium ions by calcium chelating hydrocolloid such as alginate [25] may repress fish protein cross-linking formation.…”

Section: Cryostabilization Of Fish Mincementioning

confidence: 99%

Fish Mince: Cryostabilization and Product Formulation

Lee

2010

Handbook of Seafood Quality, Safety and Health Applications

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There are still many fish species, by-catches and processing by-products worldwide remaining under-or unutilized. The unutilized stocks can be converted into refined and cryostabilized mince blocks for further use in the development of various value-added seafood products with innovative formulation strategies. The trend of developing formulated mince-based seafood products is growing, as evidenced at various seafood trade shows. This chapter focuses on identifying the source of commercially viable fish mince, cryostabilization of fish mince, lipid oxidation, and its control of high omega-3 fatty acid mince, appropriate formulation strategies based on their physical characteristics and types of products to be developed, feasibility of manufacturing surimi-mince blend products, the role of ingredients and processing methods in texture and flavour modifications, and frozen storability. Background information Rationale for the development of fish mince technologyWith ever increasing pressure on the supply of traditional fish species from the ground fish stock diminishing in recent years, effective utilization of non-traditional fish species as well as processed by-products becomes vital to the survival of today's seafood industry worldwide. Currently, there are several species in the Northwest Atlantic Ocean that are identified as not overfished, though seasonal. They include mackerel, herring, and red hake [1]. In addition, pink and chum salmons in the Northeast Pacific Ocean are not being optimally utilized, although they are available in abundance. Along with such non-traditional and less optimally utilized species, there is also an oversupply of processed by-products, such as fish frames and trimmings from cod, Alaska pollock, catfish, flounder, and other ground fish from the filleting operation. For example, the volume of pollock processing by-products was estimated to be 550,000 metric tonnes in 2008 [2]. The breakdown of by-product components was 33% frames, 32% viscera, 26% heads, and 9% skin [3]. Handbook of Seafood Q uality, Safety and Health ApplicationsEdited by Cesarettin Alasalvar, Fereidoon Shahidi, Kazuo Miyashita and Udaya Wanasundara

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“…80 Calcium compounds are commonly added as surimi gel enhancer. 97 During the setting, myosin is denatured, aggregated and simultaneously polymerized by calcium-dependent endogenous TGase. Apart from ε-(γ -glutamyl) lysine isopeptide bonds catalyzed by Ca 2+ -dependent endogenous TGase, hydrophobic interactions and disulphide linkages could be involved during setting of fish protein.…”

Section: Endogenous Tgasementioning

confidence: 99%

“…Optimum CaCl 2 concentration required for surimi gel improvement varied with fish species and it was dependent on the initial level of Ca 2+ in muscle. 97 …”

Section: Endogenous Tgasementioning

confidence: 99%

Enzymes in Fish Processing

Benjakul

Klomklao

Simpson

2009

Enzymes in Food Technology

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Enzyme technology is currently being applied in the fish processing industry to increase fish meat yield and to facilitate the processing as well as to improve the quality of finished products. Enzymes are capable of accelerating desirable reactions, from which a number of advantages can be obtained. Additionally, the enzymatic reactions employed are mild and do not cause an adverse effect, such as the loss of nutritive values of products. Reactions can be manoeuvred or regulated easily without undesirable effects. Various enzymes can be used in seafood industry to increase processing efficacy. However, the maximization of desirable endogenous enzymes or lowering the enzymes causing a negative impact on the seafood quality is the promising means to obtain seafood products with prime quality. Enzymes, especially industrial enzymes, can be used as fish processing aids. However, the industry has to afford for the high cost of those enzymes. Therefore, the recovery of fish enzymes for further uses has been paid attention to in order to gain the potential processing aids cost effectively. Furthermore, the unique characteristics of those enzymes can be exploited.Different enzymes have been used in seafood processing as the aid to improve yield and quality. Modes of action of different enzymes vary and the processes involved should be carefully considered so as to maximize the benefit of the enzymatic reactions employed. PROTEASESProteases play an essential role in the growth and survival of all living organisms. The hydrolysis of peptide bonds catalyzed by proteases is a common reaction in nature. Proteases from plants, animals and microorganisms are polyfunctional enzymes catalyzing the hydrolytic degradation of proteins. 1 Proteases can be classified on the basis of their similarity to well-characterized proteases as trypsin, chymotrypsin, chymosin or cathepsin-like. They may be classified on the basis of their pH sensitivities as acid, neutral or alkaline proteases. They are also characterized by common names and trade names, preferential specificity and response to inhibitor specificity. In the EC system for enzyme nomenclature, all proteases (peptide hydrolases) belong to subclass 3.4, which is further divided into 3.4.11-19 (the exopeptidases) and 3.4.21-24 (the endopeptidases or proteinases). 2 Endopeptidases cleave the polypeptide chain at particularly susceptible peptide bonds distributed along the chain, whereas exopeptidases hydrolyze one amino acid from N terminus (amino peptidases) or from C terminus (carboxypeptidases). Enz y mes in Food Technology , Second editionEdited by Robert J. Whitehurst and Maarten van Oort

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Calcium Compounds to Improve Gel Functionality of Pacific Whiting and Alaska Pollock Surimi

Cited by 84 publications

References 21 publications

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

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

Fish Mince: Cryostabilization and Product Formulation

Enzymes in Fish Processing

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