Effect of Setting Condition on the Gel-Forming Ability of Rohu

Sutloet, Phatthira; Sompongse, Warangkana; Morioka, Katsuji

doi:10.1080/10498850.2018.1426068

Cited by 3 publications

(11 citation statements)

References 29 publications

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“…The minced was prepared according to the method of [17]. The gutted and washed fillet was minced using a meat grinder (2 mm hole diameter; Kenwood, AT950A, England).…”

Section: Preparation Of Washed Mincesmentioning

confidence: 99%

“…The procedure for preparation the gels from washed mince (washed gel) fol- [17]. Salt at 2.5% was added, and then EW at concentrations of 1%, 2%, and 3% (w/w) during grinding.…”

Section: Preparation Of Washed Gelsmentioning

confidence: 99%

“…Slices with a thickness of 5 mm were cut from the 2.5 cm diameter cylinder shape, and folded into halves and quarters. The samples were evaluated followed the standard 5-point grade system [17].…”

Section: Folding Testsmentioning

confidence: 99%

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Gel-Forming Ability of Rohu as Affected by Egg White Powder Addition

Sutloet¹,

Sompongse²,

Morioka³

2019

FNS

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The gel-forming ability of rohu (Labeo rohita) mince with and without egg white powder (EW) was investigated. Gel from washed mince (washed gel) was prepared under two setting conditions: kamaboko (40˚C) and modori (60˚C). The gel-forming ability of kamaboko and modori gels was improved by the addition of EW at 2%. The autolytic inhibition of kamaboko gel was obtained in gel added with 2% EW, and 1% EW of modori gel. No marked change was observed in the TCA-soluble peptide content of either gel with the addition of EW above 1%. No effect on the whiteness of both gels was shown after the addition of EW. The addition of EW exhibited smaller cavities and a more compact fibrous network in microstructure.

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“…The minced was prepared according to the method of [17]. The gutted and washed fillet was minced using a meat grinder (2 mm hole diameter; Kenwood, AT950A, England).…”

Section: Preparation Of Washed Mincesmentioning

confidence: 99%

“…The procedure for preparation the gels from washed mince (washed gel) fol- [17]. Salt at 2.5% was added, and then EW at concentrations of 1%, 2%, and 3% (w/w) during grinding.…”

Section: Preparation Of Washed Gelsmentioning

confidence: 99%

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Gel-Forming Ability of Rohu as Affected by Egg White Powder Addition

Sutloet¹,

Sompongse²,

Morioka³

2019

FNS

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“…SDS-PAGE was used to analyse the protein pattern of the gel samples using the method of Laemmli (1970) as modified by Sutloet et al (2018). Based on the inhibitory effect, the concentration of inhibitor that exhibited the high effectively inhibition was chosen to investigate the protein patterns.…”

Section: Sds-polyacrylamide Gel Electrophoresis (Sds-page)mentioning

confidence: 99%

“…When the gels were set at 60-65°C for 30 min, followed by heating at 90°C for 20 min, weak gels were observed. These gel-weakening phenomena were produced by the endogenous proteases under slow heating (Sutloet et al, 2018). To inhibit or prevent the protein degradation of rohu gel, the mainly group of endogenous proteases that play an important role in the modori phenomenon of rohu will be further investigated.…”

Section: Introductionmentioning

confidence: 99%

Effect of protease inhibitors on proteolytic degradation of rohu (Labeo rohita) gel

Sutloet

Sompongse

Morioka

2018

Int J of Food Sci Tech

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Summary Endogenous proteases are responsible for gel weakening of fish muscle protein. We investigated inhibitory effect of four selected protease inhibitors: soya bean trypsin inhibitor, leupeptin, E64 and EDTA, to identify the protease groups responsible for gel degradation in both unwashed and washed rohu (Labeo rohita) gel. The protease inhibitory activity was determined by percentage inhibition and SDS‐PAGE pattern. Leupeptin and E64 showed a strong inhibition on the autolysis of unwashed gel, and myosin heavy chain (MHC) band was recovered by the addition of them. The results suggested that cysteine protease was the major endogenous protease involved in the autolysis. In the case of the washed gel, leupeptin and soya bean trypsin inhibitor were shown to have a strong inhibitory effect. Also, the addition of these inhibitors increased the intensity of the MHC band. The results implied that serine protease played an important role in the degradation of the gel network.

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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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Effect of Setting Condition on the Gel-Forming Ability of Rohu

Cited by 3 publications

References 29 publications

Gel-Forming Ability of Rohu as Affected by Egg White Powder Addition

Gel-Forming Ability of Rohu as Affected by Egg White Powder Addition

Effect of protease inhibitors on proteolytic degradation of rohu (Labeo rohita) gel

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

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