Effect of Various Types of Egg White on Characteristics and Gelation of Fish Myofibrillar Proteins
ABSTRACT: Three types of egg white protein (regular dried egg white [REW], special dried egg white [SEW], and liquid egg white [LEW]) were compared for their effect in surimi (CON), containing no egg white (EW). They were characterized for enzyme inhibition and time of EW addition, either with cryop...
Published in: | Journal of Food Science |
---|---|
Main Authors: | , , |
Format: | Article in Journal/Newspaper |
Language: | English |
Published: |
Wiley
2009
|
Subjects: | |
Online Access: | http://dx.doi.org/10.1111/j.1750-3841.2009.01354.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1750-3841.2009.01354.x |
id |
crwiley:10.1111/j.1750-3841.2009.01354.x |
---|---|
record_format |
openpolar |
spelling |
crwiley:10.1111/j.1750-3841.2009.01354.x 2024-09-15T17:35:35+00:00 Effect of Various Types of Egg White on Characteristics and Gelation of Fish Myofibrillar Proteins Hunt, Angela Park, Jae W. Handa, Akihiro 2009 http://dx.doi.org/10.1111/j.1750-3841.2009.01354.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1750-3841.2009.01354.x en eng Wiley http://onlinelibrary.wiley.com/termsAndConditions#vor Journal of Food Science volume 74, issue 9 ISSN 0022-1147 1750-3841 journal-article 2009 crwiley https://doi.org/10.1111/j.1750-3841.2009.01354.x 2024-08-09T04:27:44Z ABSTRACT: Three types of egg white protein (regular dried egg white [REW], special dried egg white [SEW], and liquid egg white [LEW]) were compared for their effect in surimi (CON), containing no egg white (EW). They were characterized for enzyme inhibition and time of EW addition, either with cryoprotectants prior to freezing or during gel preparation, using Pacific whiting surimi. In addition, the setting (suwari) effect and fish protein–EW protein interactions (dynamic rheological properties, total sulfhydryl groups, and fracture gel analysis) were evaluated using Alaska pollock surimi. After 12 mo frozen storage, adding 2% and 3% SEW to Pacific whiting surimi during chopping significantly ( P < 0.05) increased the force and deformation values compared to adding the respective EW before freezing. The highest ( P < 0.05) force (175.2 g) and deformation (9.0 mm) values after 12 mo were obtained when 3% SEW was added during chopping. Enzyme autolysis showed that addition of 2% EW protein was effective at inhibiting enzyme activity. During setting, adding 2% SEW maintained force (1047.4 g) and deformation (17.9 mm) values similar ( P > 0.05) to CON (1055.1 g; 19.3 mm) and significantly ( P < 0.05) better than 2% REW (666.1 g; 15.6 mm). Texture results corresponded well to other data where 2% SEW showed the lowest total sulfhydryl groups (48.3 mole/10 5 g), and higher elastic modulus (G′), which suggests improved protein interaction for gel formation. Overall, the addition of 2% to 3% SEW improved gel textural properties of Pacific whiting and Alaska pollock fish protein. Article in Journal/Newspaper alaska pollock Alaska Wiley Online Library Journal of Food Science 74 9 |
institution |
Open Polar |
collection |
Wiley Online Library |
op_collection_id |
crwiley |
language |
English |
description |
ABSTRACT: Three types of egg white protein (regular dried egg white [REW], special dried egg white [SEW], and liquid egg white [LEW]) were compared for their effect in surimi (CON), containing no egg white (EW). They were characterized for enzyme inhibition and time of EW addition, either with cryoprotectants prior to freezing or during gel preparation, using Pacific whiting surimi. In addition, the setting (suwari) effect and fish protein–EW protein interactions (dynamic rheological properties, total sulfhydryl groups, and fracture gel analysis) were evaluated using Alaska pollock surimi. After 12 mo frozen storage, adding 2% and 3% SEW to Pacific whiting surimi during chopping significantly ( P < 0.05) increased the force and deformation values compared to adding the respective EW before freezing. The highest ( P < 0.05) force (175.2 g) and deformation (9.0 mm) values after 12 mo were obtained when 3% SEW was added during chopping. Enzyme autolysis showed that addition of 2% EW protein was effective at inhibiting enzyme activity. During setting, adding 2% SEW maintained force (1047.4 g) and deformation (17.9 mm) values similar ( P > 0.05) to CON (1055.1 g; 19.3 mm) and significantly ( P < 0.05) better than 2% REW (666.1 g; 15.6 mm). Texture results corresponded well to other data where 2% SEW showed the lowest total sulfhydryl groups (48.3 mole/10 5 g), and higher elastic modulus (G′), which suggests improved protein interaction for gel formation. Overall, the addition of 2% to 3% SEW improved gel textural properties of Pacific whiting and Alaska pollock fish protein. |
format |
Article in Journal/Newspaper |
author |
Hunt, Angela Park, Jae W. Handa, Akihiro |
spellingShingle |
Hunt, Angela Park, Jae W. Handa, Akihiro Effect of Various Types of Egg White on Characteristics and Gelation of Fish Myofibrillar Proteins |
author_facet |
Hunt, Angela Park, Jae W. Handa, Akihiro |
author_sort |
Hunt, Angela |
title |
Effect of Various Types of Egg White on Characteristics and Gelation of Fish Myofibrillar Proteins |
title_short |
Effect of Various Types of Egg White on Characteristics and Gelation of Fish Myofibrillar Proteins |
title_full |
Effect of Various Types of Egg White on Characteristics and Gelation of Fish Myofibrillar Proteins |
title_fullStr |
Effect of Various Types of Egg White on Characteristics and Gelation of Fish Myofibrillar Proteins |
title_full_unstemmed |
Effect of Various Types of Egg White on Characteristics and Gelation of Fish Myofibrillar Proteins |
title_sort |
effect of various types of egg white on characteristics and gelation of fish myofibrillar proteins |
publisher |
Wiley |
publishDate |
2009 |
url |
http://dx.doi.org/10.1111/j.1750-3841.2009.01354.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1750-3841.2009.01354.x |
genre |
alaska pollock Alaska |
genre_facet |
alaska pollock Alaska |
op_source |
Journal of Food Science volume 74, issue 9 ISSN 0022-1147 1750-3841 |
op_rights |
http://onlinelibrary.wiley.com/termsAndConditions#vor |
op_doi |
https://doi.org/10.1111/j.1750-3841.2009.01354.x |
container_title |
Journal of Food Science |
container_volume |
74 |
container_issue |
9 |
_version_ |
1810467637159788544 |