Effect of Rainbow Trout ( Oncorhynchus mykiss ) Plasma Protein on the Gelation of Alaska Pollock ( Theragra chalcogramma ) Surimi

• Published in: Journal of Food Science
• Main Authors: Li, D.K., Lin, H., Kim, S.M.
• Format: Article in Journal/Newspaper
• Language: English
• Published: Wiley 2008
• Subjects: Food Science; alaska pollock; Theragra chalcogramma; Alaska
• Online Access: http://dx.doi.org/10.1111/j.1750-3841.2008.00712.x; https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1750-3841.2008.00712.x

ABSTRACT: The effect of rainbow trout plasma protein (RPP) on the gelation of Alaska pollock surimi was determined to evaluate the possibility of its commercialization as a new protein additive. For modori gel, the breaking force, deformation, whiteness, and water holding capacity increased as the addition amount of RPP (0 to 0.75 mg/g) increased, and decreased at higher concentration of RPP (0.75 to 1.50 mg/g) ( P < 0.05). Protein solubility of modori gel in the mixture of SDS, urea, and β‐mercaptoethanol decreased as the addition amount of RPP increased up to 0.75 mg/g, and increased at higher concentration of RPP (0.75 to 1.50 mg/g) ( P < 0.05). The contents of trichloroacetic acid‐soluble peptide decreased as the addition amount of RPP (0 to 1.50 mg/g) increased ( P < 0.05). Based on the result of sodium dodecyl sulfate (SDS)‐polyacrylamide gel electrophoresis (PAGE), most myosin heavy chain of surimi was not degraded when RPP was added. Thus, RPP was supposed to act as a protease inhibitor in the gelation of Alaska pollock surimi. An RPP of 0.75 mg/g was the optimal concentration to prevent the gel weakening of Alaska pollock surimi. Compounds with molecular weights less than 10 kDa in RPP had no significant effect on the gelation of Alaska pollock surimi based on the result of the dialyzed RPP.