Quality of Surimi from Unmarketable Bastard Halibut as Affected by the Region where Cultured

허민수,; 신준호,; 박권현,; 이지선,; 노윤이,; 전유진,; 김진수,

doi:10.5657/kfas.2010.43.6.598

Cited by 7 publications

(3 citation statements)

References 24 publications

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“…1, AP (542-1,023 g/cm 2 ) showed a higher gel strength than TB (209-524 g/cm 2 ) did, which is due to the higher protein content of AP compared with that of TB (Wangtueai & Noomhorm, 2009). Within both AP and TB surimi, the gel strength increased as their grade increased, which is consistent with a previous study (Heu et al, 2010).…”

Section: Proximate Composition and Gel Strength Of Surimisupporting

confidence: 89%

Surimi for snacks: physicochemical and sensory properties of fried fish snacks prepared from surimi of different fish species

Choi¹,

Chae²,

Kim³

et al. 2023

Fish Aquat Sci

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Surimi has been traditionally used as the main ingredient in gelling foods, such as imitation crab sticks. However, it can also be used to manufacture snacks without gelling properties. To assess the properties of surimi as a snack ingredient, we prepared fried fish snacks with different surimi grades of Alaska pollack (AP) and threadfin bream (TB) and evaluated their quality characteristics. AP had significantly higher protein and gel strength values than TB did. Regarding color, TB showed significantly lower lightness (L) values and higher redness (a) and yellowness (b) values than AP did, consistent with the appearance of a brown color. TB had significantly lower hardness values, higher thickness expansion, and higher oil content than AP did. Hardness was found to be positively correlated with gel strength and negatively correlated with oil content. In the micro-structure images, more blistering was formed in TB, indicating higher expansion and crispiness. In the sensory evaluation, TB showed higher overall sensory acceptance than AP did, which is the result of its high color content, crispiness, taste, and aroma. Principal component analysis of the electronic nose and tongue revealed that the samples were clearly separated. In particular, TB had more aromatic components than AP in the electronic tongue. Our findings indicate that gel strength, which determines the quality properties of surimi, does not need to be considered in snack manufacturing. In fact, surimi with low gel strength is a more suitable ingredient for snack manufacturing.

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Section: Proximate Composition and Gel Strength Of Surimisupporting

confidence: 89%

Surimi for snacks: physicochemical and sensory properties of fried fish snacks prepared from surimi of different fish species

Choi¹,

Chae²,

Kim³

et al. 2023

Fish Aquat Sci

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“…Whiteness is one of the most important quality indicators for surimi products because surimi gels with high whiteness are preferred by consumers [ 38 ]. No difference in whiteness (25.72 ± 0.6) was observed between samples with and without cathepsin L inhibitor.…”

Section: Resultsmentioning

confidence: 99%

Role of Endogenous Cathepsin L in Muscle Protein Degradation in Olive Flounder (Paralichthys olivaceus) Surimi Gel

Kwon

Chang

2021

Molecules

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We investigated the effect of endogenous cathepsin L on surimi gel produced from olive flounder (Paralichthys olivaceus). The amino acid sequences of six proteins predicted or identified as cathepsin L were obtained from the olive flounder genome database, and a phylogenetic analysis was conducted. Next, cathepsin L activity toward N-α-benzyloxycarbonyl-l-phenylalanyl-l-arginine-(7-amino-4-methylcoumarin) (Z-F-R-AMC) was detected in crude olive flounder extract and a crude enzyme preparation. A considerable decrease in the level of myosin heavy chain (MHC) in surimi occurred during autolysis at 60 °C. In contrast, the levels of actin, troponin-T, and tropomyosin decreased only slightly. To prevent protein degradation by cathepsin L, a protease inhibitor was added to surimi. In the presence of 1.0% protease inhibitor, the autolysis of olive flounder surimi at 60 °C was inhibited by 12.2%; the degree of inhibition increased to 44.2% as the inhibitor concentration increased to 3.0%. In addition, the deformation and hardness of modori gel increased as the inhibitor concentration increased to 2.0%. Therefore, cathepsin L plays an important role in protein degradation in surimi, and the quality of surimi gel could be enhanced by inhibiting its activity.

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“…, surimi , (Park et al, 1995), surimi (Park and Morrissey, 2000). surimi (Heu et al, 2010;Shin et al, 2011a, b). , surimi cathepsin myofibril bound serine protease (MBSP) , surimi modori (Cao et al, 2006;Hu et al, 2010).…”

Section: 서 론mentioning

confidence: 99%

Recovery and Fractionation of Serine Protease Inhibitors from Bastard Halibut Paralichthys olivaceus Roe

Kim¹,

Lee²,

Park³

et al. 2015

Korean Journal of Fisheries and Aquatic Sciences

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Protease inhibitors (PI) of trypsin and papain as target proteases from the roe of bastard halibut Paralichthys olivaceus were fractionated out using ammonium sulfate precipitation (A), DEAE 650M anion exchange chromatography (D), and Sephacryl S-300 gel filtration (S). The recovery percentages of the fractions with the strongest inhibitory activity for each fractionation method were 13% for the A4 fraction, 21.2% for the D3 fraction, and 21.3% for the S2 fraction, with specific inhibitory activities of the fractions toward trypsin and casein of 168, 139, and 218 U/mg, respectively, while no inhibition of papain was observed. The IC 50 for the trypsin-specific substrate Nα-benzoyl-l-arginine-pnitroanilide (BAPNA) was 0.65, 1.55, 2.26, and 2.85 mg/mL for the A4, S2, A3, and D3 fractions, respectively. These results suggest that chromatographic fractionation methods (D and S) based on the molecular mass and charge of the protein were more effective at fractionating PI than was ammonium sulfate precipitation based on protein solubility, and that the bastard halibut roe extract acts as a serine protease inhibitor. Therefore, the PI fraction from fish roe might be useful for inhibiting proteases in foodstuffs, and could constitute an alternative food-grade inhibitor for the surimi industry.

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Quality of Surimi from Unmarketable Bastard Halibut as Affected by the Region where Cultured

Cited by 7 publications

References 24 publications

Surimi for snacks: physicochemical and sensory properties of fried fish snacks prepared from surimi of different fish species

Surimi for snacks: physicochemical and sensory properties of fried fish snacks prepared from surimi of different fish species

Role of Endogenous Cathepsin L in Muscle Protein Degradation in Olive Flounder (Paralichthys olivaceus) Surimi Gel

Recovery and Fractionation of Serine Protease Inhibitors from Bastard Halibut Paralichthys olivaceus Roe

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