The Effect of Different Types of Fibers on Protein Quality of Crab Leg Analog Paste and Gel Made from Alaska Pollock (Theragra chalcogramma)

Abstract

The aim of this investigation was to evaluate the effect of wheat, citrus, and carrot fiber on protein oxidation and denaturation of crab leg analog pastes and gels produced from Alaska pollock surimi. There were no significant differences between protein carbonyl contents of the crab leg analog pastes with and without dietary fibers (DF; p > 0.05). The extractability of salt soluble protein in crab leg analog pastes significantly decreased by the addition of DF (p < 0.05), whereas it did not change in the crab leg analog gels (p > 0.05). The electrophoretic patterns in the pastes and gels showed that the addition of carrot fiber followed by wheat fiber and citrus fiber protected the degradation of myosin heavy chains in paste.

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“…Sanchez-Gonzales et al (2009), Debusca et al (2014), andAlakhrash et al (2016) added dietary fibre along with silicon dioxide (used as an inert filler) during chopping of surimi paste. Tokur and Aksun (2012) added the dietary fibre by adding hydrated fibre mixture onto surimi paste during the production of crab leg paste from surimi.…”