Comparative Study of Washing Treatments and Alkali Extraction on Gelation Characteristics of Striped Catfish (<i>Pangasius hypophthalmus</i>) Muscle Protein

Tadpitchayangkoon, Panchaporn; Yongsawatdigul, Jirawat

doi:10.1111/j.1750-3841.2009.01110.x

Cited by 25 publications

(27 citation statements)

References 42 publications

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“…These interactions may lead to formation of a gel network with increased hardness. Tadpitchayangkoon and Yongsawatdigul (2009) hypothesized that such a gel network would differ from a typical gel network of myofibrillar proteins. Elastic gels are derived from numerous crosslinks between the myofibrillar proteins.…”

Section: Resultsmentioning

confidence: 98%

Alkali-aided protein extraction from chicken dark meat: Textural properties and color characteristics of recovered proteins

Omana

Moayedi

et al. 2010

Poultry Science

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Textural properties, water-holding capacity, and color characteristics of alkali-extracted chicken dark meat have been studied. Alkali extraction was carried out at 4 different pH values (10.5, 11.0, 11.5, and 12.0). At higher pH of extraction, cooking loss and water loss were found to be significantly decreased (P < 0.05). The lightness (L* value) of the recovered samples treated at higher pH was found to be significantly lower (P < 0.05). Whiteness of uncooked samples also decreased significantly at higher extraction pH values. Protein samples extracted at higher pH values were found to be harder, and the maximum (4,956 g of force) value was shown by samples prepared at pH 11.5. Chewiness values were significantly increased (P < 0.05) for protein samples extracted at pH values of 11.5 and 12.0. Dynamic viscoelastic behavior of samples was assessed in the temperature range of 7 to 100 degrees C. The dynamic viscoelastic behavior of raw chicken dark meat as revealed by storage modulus indicated considerable gel-forming ability. The maximum storage modulus (G') value of 439 kPa was measured at 66.7 degrees C. Storage modulus was found to decrease for the recovered protein samples and be lowest at higher pH values. However, the recovered protein samples did show substantial gel-forming ability when stored with cryoprotectants. Tan delta values denoted 2 clear transitions for raw dark meat; however, only 1 major transition at 50.1 degrees C was evident for pH-treated samples, probably reflecting the loss of collagen in processing. In conclusion, this process of protein recovery may offer the possibility to use the underused poultry resources for preparation of functional foods.

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Section: Resultsmentioning

confidence: 98%

Alkali-aided protein extraction from chicken dark meat: Textural properties and color characteristics of recovered proteins

Omana

Moayedi

et al. 2010

Poultry Science

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“…Breaking force ( g ) and deformation (mm), which were used as indexes of fracturability (brittleness) and cohesiveness, respectively, were determined according to Tadpitchayangkoon and Yongsawatdigul (2009) by TA.XT Plus texture analyzer (Stable Micro System, Godalming, Surry, UK). After equilibrium at room temperature for 2 h, gels were cut into pieces of 25 mm in height and 30 cm in diameter.…”

Section: Methodsmentioning

confidence: 99%

Protein extraction from catfish byproducts and physicochemical properties of the protein isolates

Zhang

Chang

2021

Journal of Food Science

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In order to optimize protein recovery from catfish byproducts by alkaline extraction, the effects of different factors, including particle size, mince‐to‐water ratio, pH, and extraction time were investigated. It was found that a protein recovery of about 30% could be achieved. Increases in pH (pH 10.5, 11, and 11.5) not only improved protein recovery, but also increased protein denaturation evidenced by decreased solubility, decreased α‐helix, increased β‐sheet, and increased random coil. The color and texture of gels made from protein isolate were greatly affected by the pH values used for protein extraction. For the gels made from fillet mince, and protein isolates extracted at pH 10.5, 11, and 11.5, the “L” values were 78.96, 60.38, 57.74, and 54.39, the breaking forces were 205, 492, 585, and 458 g, and deformation values were 10.59, 8.07, 6.73, and 5.04 mm, respectively. Electrophoresis revealed protein degradation during alkali‐aided extraction with MHC, the most predominant band, showing about 50% decrease in comparison with fillet mince. It also demonstrated that gelation not only caused cross‐linking, but also autolysis with 53%, 56%, 59%, and 81% decrease in MHC intensity for fillet mince, protein isolates extracted at pH 10.5, 11, and 11.5, respectively. Fillet mince and protein isolates exhibited different storage modulus patterns during temperature sweep, implying different gelation mechanisms. This study proved the protein extracted from catfish byproducts was potential to be utilized as edible food components especially in gel making. Practical Application Catfish byproducts, which account for 70% of total weight and 50% of total protein of catfish, are normally used as animal feed, fertilizer, or even waste. This study demonstrated the potential of the utilization of catfish wastes to develop edible food components. This could reduce the total processing waste being discarded into the environment and nutrient loss, therefore increasing profitability of catfish industry.

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“…The positive results of three-washing cycles have been widely reported in various species including striped catfish (Pangasius hypophthalmus) (Tadpitchayangkoon and Yongsawatdigul, 2009). However, Jin et al (2007) demonstrated that two-washing cycles of Alaska pollock mince resulted in a relatively high breaking force and deformation due to the residual transglutaminase (TGase) activity in the cytosolic fraction.…”

Section: Introductionmentioning

confidence: 98%

Gelation Characteristics of Mince and Washed Mince From Small-Scale Mud Carp and Common Carp

Yongsawatdigul

Pivisan

Wongngam

et al. 2013

Journal of Aquatic Food Product Technology

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Small-scale mud carp (SC, Cirrhina microlepis) and common carp (CC, Cyprinus carpio) are underutilized freshwater fish. The objective of this study was to elucidate the gel-forming ability of mince and washed mince from these species in relation to washing cycles and CaCl 2 addition. Protein loss of up to 67% was observed after three-washing cycles of both species, rendering relatively low yield. About 85-90% of total fat was removed from SC flesh after three-washing cycles, but only two-washing cycles were sufficient for fat removal in CC mince. Mince and washed mince of both species did not exhibit severe proteolysis with low autolytic activity at 65 • C. SC exhibited superior gel-forming ability to CC. Two-and three-washing cycles in conjunction with a 40 • C-preincubation resulted in the highest textural properties of SC and CC, respectively. CaCl 2 increased the breaking force of CC and SC mince gels up to 65 and 95% at 0.3 and 0.5% CaCl 2 , respectively, as compared to without CaCl 2 . However, it showed negative effects on surimi gels of both species. Both SC and CC are potential freshwater fish resources for mince and washed mince production with reasonable good gel-forming ability.

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Comparative Study of Washing Treatments and Alkali Extraction on Gelation Characteristics of Striped Catfish (Pangasius hypophthalmus) Muscle Protein

Cited by 25 publications

References 42 publications

Alkali-aided protein extraction from chicken dark meat: Textural properties and color characteristics of recovered proteins

Alkali-aided protein extraction from chicken dark meat: Textural properties and color characteristics of recovered proteins

Protein extraction from catfish byproducts and physicochemical properties of the protein isolates

Gelation Characteristics of Mince and Washed Mince From Small-Scale Mud Carp and Common Carp

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