Influence of Ice Storage on the Gel Forming Ability, Myofibrillar Protein Solubility and Ca2+-ATPase Activity of Queen Fish (Chorinemus lysan)

BACKGROUND Biochemical and protein conformational changes in silver carp occurred during ice storage, affecting the physico‐chemical and textural properties of its washed mince. Fourier‐transform infrared spectroscopy (FTIR) and FT Raman could offer insightful molecular‐level information that could be related to the freshness of fish and textural properties of washed mince. RESULTS The K value increased from 15.8% to 85.0% after 14 days on ice. The surface hydrophobicity of silver carp muscle proteins increased during ice storage, and its thrice‐washed mince showed the same trend. The yield and textural properties of washed mince continually decreased as the storage time was extended. Fourier‐transform infrared spectroscopy revealed that, as storage time increased, the α‐helix content of mince decreased, while the β sheet content increased. Prolonged ice storage led to the exposure of buried aromatic amino acid residues and an increase in disulfide interchanges in mince and washed mince. Changes in the ∑β sheet structure and Raman intensity at 828 cm−1 observed in mince correlated well with the K value. The α‐helix content and Raman intensity of raw washed mince at 621 and 828 cm−1 showed a strong correlation with its textural properties. CONCLUSION Silver carp should be processed to surimi within 7 days of ice storage to obtain a reasonably good yield and gel texture. Infrared and Raman spectroscopy can possibly be utilized to monitor freshness quality and protein conformational changes in silver carp and to estimate the textural properties of washed mince as affected by freshness. © 2019 Society of Chemical Industry

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Vibrational spectroscopy and biochemical changes in silver carp as related to quality of washed mince

Kunyaboon

Thumanu

Park

et al. 2019

J Sci Food Agric

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Physicochemical and Gel Properties of Myofibrillar Protein from Sin Croaker (Johnius dussumieri) Fish During Ice Storage

Mehta

Chouksey

Balange

et al. 2016

Journal of Aquatic Food Product Technology

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Maintaining the Chemical Value and Organoleptic Properties of Pempek with the Frequency of Ice Water Washing Method

Alhanannasir

Idealastuti

2020

IOP Conf. Ser.: Earth Environ. Sci.

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Pempek is a very famous food in the city of Palembang, Indonesia. Fish as the main ingredient of pempek can be washed after grinding with ice water in a certain frequency to increase the strength of the gel, remove most of the components that are soluble in water, blood, cause odor, and can improve the quality of color and taste. Mackerel sand fish is one of the main ingredients of pempek which can be made blending or crushed washed/with ice water ratio of 1: 3 (material: water) according to treatment four treatments for 10 minutes for each washing process with the Non Factorial Randomized Design Methodology method. Statistically it was found that the washing frequency had a very significant effect on the fat content and water content and had a significant effect on the color and taste. The results showed the F4 frequency treatment that the level of color preference (score 4.40) and taste (score 4.05) and fat content was 0.38% lower and the moisture content was 58.08% higher. Making Pempek Lenjer with the frequency of washing Surimi with ice water produced by Pempek which is not fishy, and with the color and taste that is preferred.

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Influence of Ice Storage on the Gel Forming Ability, Myofibrillar Protein Solubility and Ca2+-ATPase Activity of Queen Fish (Chorinemus lysan)

Cited by 4 publications

References 20 publications

Vibrational spectroscopy and biochemical changes in silver carp as related to quality of washed mince

Vibrational spectroscopy and biochemical changes in silver carp as related to quality of washed mince

Physicochemical and Gel Properties of Myofibrillar Protein from Sin Croaker (Johnius dussumieri) Fish During Ice Storage

Maintaining the Chemical Value and Organoleptic Properties of Pempek with the Frequency of Ice Water Washing Method

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