Combination Effects of Whey Protein Concentrate and Calcium Chloride on the Properties of Goatfish Surimi Gel

Abstract

Effect of whey protein concentrate (WPC) in combination with calcium chloride (50 mmol/kg) on the gel properties of surimi produced from goatfish (Mulloidichthys martinicus) was investigated. Breaking force and deformation of both kamaboko (40/90C) and modori (60/90C) gel increased with increasing WPC (0-3%) (P < 0.05). Myosin heavy chain (MHC) band intensity of all gels was more retained as WPC concentration increased. The coincidental increase in water-holding capacity was obtained, however, the whiteness was slightly decreased. At all levels of WPC added, kamaboko gels added with CaCl 2 exhibited the superior properties to those without CaCl 2 (P < 0.05). On the other hand, CaCl 2 addition resulted in the poorer gel properties of modori gel, regardless of WPC addition. The microstructure of surimi gels added with 3% WPC generally became denser and more ordered, compared with the control gel, irrespective of CaCl 2 addition. PRACTICAL APPLICATIONSGoatfish is the new raw material for surimi production; however, it yields the gel with poor quality. The addition of WPC and CaCl 2 at the appropriate levels can be a promising means to improve the gel quality via the inhibition 3 Corresponding 341 of endogenous proteinases and the enhancement of setting phenomenon, respectively. As a consequence, surimi industry is able to produce surimi from goatfish with the quality equivalent to that of surimi from commonly used species. Thus, the greater benefit can be gained from goatfish, especially for the surimi industry.

Trypsin Inhibitory Activity and Gel‐Enhancing Effect of Sarcoplasmic Proteins from Common Carp

“…It is likely that endogenous proteinases of threadfin bream are activated by Ca 2+ . Similar results were also observed with goatfish surimi (Benjakul and others 2010). Our results suggest that common carp SP can inhibit proteolytic activity in threadfin bream surimi at both 40 and 65 °C.…”

Effects of soybean protein, potato starch and pig lard on the properties of frankfurters formulated from mechanically separated chicken meat surimi-like material

“…Murphy and others (2004) reported a decrease in lightness of surimi sausages, but over the storage period. Concerning the additives, potato starch was related to the increases in lightness and whiteness and decrease in yellowness of surimi gels (Tabilo-Munizaga and Barbosa-Ca´novas, 2004) while whey protein was Food Science and Technology International 19 (5) related to the decrease in whiteness of surimi gels (Benjakul et al, 2010).…”

EFFECTS OF BAMBARA GROUNDNUT PROTEIN ISOLATE ON PROTEIN DEGRADATION AND GEL PROPERTIES OF SURIMI FROM SARDINE (SARDINELLA ALBELLA)

“…To alleviate the soft texture problem caused by endogenous proteases in surimi‐based foods, some additives containing protease inhibitors have been used such as beef plasma protein, chicken plasma protein (CPP), porcine plasma protein, egg white and whey protein concentrate (WPC) (Benjakul et al . 2004a, 2010; Rawdkuen et al .…”

“…Six cylindrical samples (2.5 cm in diameter; 2.5‐cm length) were prepared. Breaking force and deformation were measured by the texture analyzer according to the method of Benjakul et al . (2010).…”