Gelation properties of tilapia fish protein isolate and surimi pre- and post-rigor

Kobayashi, Yohnosuke; Mayer, Steven G.; Park, Jae W.

doi:10.1016/j.fbio.2016.11.001

Cited by 26 publications

(15 citation statements)

References 30 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The G ′ value of alkaline processed protein gel increased with an increase in temperature reaching a maximum at 70 °C, indicating a stable gel network. Kobayashi et al . and Kobayashi and Park also observed similar results.…”

Section: Resultssupporting

confidence: 67%

“…32 The G ′ value of alkaline processed protein gel increased with an increase in temperature reaching a maximum at 70 ∘ C, indicating a stable gel network. Kobayashi et al 20 and Kobayashi and Park 32 also observed similar results. The G ′ value of acid processed isolate gel showed a decreasing trend with increasing temperature, which is not in agreement with earlier reports.…”

Section: Rheological Propertiessupporting

confidence: 54%

“…The test was conducted using a rheometer (AR‐1500ex, TA Instruments, New Castle, DE, USA), with a 40 mm geometry using a sample gap of 2000 μm at 25 °C . Following the establishment of LVR, the strain percent was fixed and the visco‐elastic properties were measured using temperature sweep from 25 to 90 °C at a frequency of 1 Hz.…”

Section: Methodsmentioning

confidence: 99%

“…Dynamic viscoelastic behavior. The test was conducted using a rheometer (AR-1500ex, TA Instruments, New Castle, DE, USA), with a 40 mm geometry using a sample gap of 2000 μm at 25 ∘ C. 20 Following the establishment of LVR, the strain percent was fixed and the visco-elastic properties were measured using temperature sweep from 25 to 90 ∘ C at a frequency of 1 Hz. The elastic modulus (G ′ ), viscous modulus (G ′′ ) and tan (G ′′ /G ′ ) value were measured as a function of temperature.…”

Section: Rheologymentioning

confidence: 99%

See 3 more Smart Citations

Effect of organic acid on recovery yields and characteristics of rohu (Labeo rohita) protein isolates extracted using pH shift processing

et al. 2019

View full text Add to dashboard Cite

BACKGROUND Proteins recovery using hydrochloric acid (HCl) in acid‐aided solubilization could cause greater loss in its functionality over alkali‐aided solubilization. Moreover, using HCl in edible foods is also a health concern. Replacing HCl with organic acids for acid‐aided solubilization could address these problems. The aim was to study the effect of organic acid (glacial acetic acid) as a replacement for HCl during pH shift processing on the characteristics and functionality of rohu (Labeo rohita) protein isolates. Rohu proteins were obtained by solubilizing at pH 3.0 and pH 11.0 using glacial acetic acid and sodium hydroxide (10 mol L−1). RESULTS Results showed that solubilization at pH 11.0 gave higher protein yields (766.8 ± 2.4 g kg−1) compared to solubilization at pH 3.0 (735.7 ± 7.1 g kg−1) (P < 0.05). Isolates from acid‐aided solubilization had higher whiteness and total pigment content over isolates obtained by alkali‐aided solubilization. Rohu isolates recovered by alkaline solubilization showed higher water and oil holding capacity, gel strength, folding scores, foaming and emulsion capacity than acid processed isolates (P < 0.05). Solubilization of rohu proteins using glacial acetic acid produced isolates with low breaking force (149.0 g), low storage modulus (G′) values and low folding test score (1.0) over the alkaline isolates (P < 0.05). CONCLUSION Results indicated that, recovering rohu proteins using organic acid (glacial acetic acid) could produce isolates with poor functional properties, while using the organic acid to precipitate the proteins solubilized by alkali‐aided processing could produce proteins with better yields and functionality. © 2019 Society of Chemical Industry

show abstract

Section: Resultssupporting

confidence: 67%

Section: Rheological Propertiessupporting

confidence: 54%

Section: Methodsmentioning

confidence: 99%

Section: Rheologymentioning

confidence: 99%

See 2 more Smart Citations

Effect of organic acid on recovery yields and characteristics of rohu (Labeo rohita) protein isolates extracted using pH shift processing

et al. 2019

View full text Add to dashboard Cite

show abstract

“…Oscillatory rheometry and small-strain analysis using small amplitude oscillatory shear (SAOS) techniques can be used to determine the nonfracture mechanical properties based on viscous modulus (G") and elastic modulus (G'), which are 'finger prints' reflecting structural changes during gelation, while large-strain analysis including fracture analyses, such as texture profile analysis (TPA), torsion test, and ring tensile and punch tests of gel mechanical properties are correlated with sensory characteristics of surimi-based seafood products. Small-strain analysis has been widely used to elucidate the gelation mechanism of fish myofibrillar protein, i.e., the primary protein in surimi contributing to the texture properties of surimi seafood product [2][3][4].…”

Section: Introductionmentioning

confidence: 99%

Effect of Dehydration on the Rheological Measurement of Surimi Paste in Cone-Plate Rheometry: Heat and Mass Transfer Simulation

Park

Yoon

2020

Processes

View full text Add to dashboard Cite

Moisture transfer characteristics of Alaska pollock (AP) surimi were investigated at various temperatures. The effective moisture diffusivity increased from 5.50 × 10−11 to 2.07 × 10−9 m2/s as the temperature increased from 30 °C to 90 °C. In order to investigate the mass and heat transfer characteristics of AP surimi, the simulation model was developed and evaluated by root-mean-square error (RMSE) (<2.95%). Rheological properties of AP surimi were investigated at different heating rates (1 °C/min, 5 °C/min, 10 °C/min, 20 °C/min and 30 °C/min). As heating rate increased to 20 °C/min and 30 °C/min, elastic modulus (G’) significantly diminished. The diminished G’ could be explained by impaired gel during temperature sweep supported by the predicted temperature distribution in the simulation model. Changes in moisture content of AP surimi during temperature sweep were also measured and predicted by the simulation model. The results showed the decreased amount of moisture content significantly increased as heating rate increased.

show abstract

Utilization of protein isolates from rohu (Labeo rohita) processing waste through incorporation into fish sausages; quality evaluation of the resultant paste and end product

et al. 2021

View full text Add to dashboard Cite

BACKGROUND: Fish processing waste could be valorized by recuperating the nutrients for human consumption. Employing a suitable process would address the pollution problems associated with its dumping and would contribute to food security. In this study, protein isolates obtained from rohu (Labeo rohita) processing waste through the pH shift process (pH 13.0) were valorized through incorporation into pangasius (Pangasius pangasius) mince sausages (0.0, 50, 100, 250, and 500 g kg −1 ). These sausages were analyzed for their proximate composition, and their physical and eating quality.RESULTS: Increasing the isolate content (11.57% to 16.14%) in sausages increased their protein content and whiteness values (P < 0.05). At 250 g kg −1 level, the cooking yield was maximum, and the expressible fluid content of paste was minimum. Moreover, adding rohu protein isolates in pangasius mince increased the expressible moisture and decreased its folding and gel strength values (P < 0.05). The gel strength values were highest for the sausages without isolates (2648.67 g cm). In contrast, in the sausages containing 250, 100, and 500 g kg −1 isolate, the values were determined to be 847.88, 731.21, and 611.06 g cm, respectively. Replacing pangasius mince with rohu protein isolates had a non-significant effect on the sensory attributes of the sausages.CONCLUSION: Replacing pangasius mince with rohu protein isolates at 250 g kg −1 resulted in superior quality sausages compared with other levels tested. Incorporating rohu protein isolates in fish sausages improved the nutritional value without significantly reducing their eating quality. The findings of this study indicate promising potential for developing nutrient-rich foods using fish protein isolates.

show abstract

Gelation properties of tilapia fish protein isolate and surimi pre- and post-rigor

Cited by 26 publications

References 30 publications

Effect of organic acid on recovery yields and characteristics of rohu (Labeo rohita) protein isolates extracted using pH shift processing

Effect of organic acid on recovery yields and characteristics of rohu (Labeo rohita) protein isolates extracted using pH shift processing

Effect of Dehydration on the Rheological Measurement of Surimi Paste in Cone-Plate Rheometry: Heat and Mass Transfer Simulation

Utilization of protein isolates from rohu (Labeo rohita) processing waste through incorporation into fish sausages; quality evaluation of the resultant paste and end product

Contact Info

Product

Resources

About