Alaska Pollock Fish Protein Gels as Affected by Refined Carrageenan and Various Salts

• Published in: Journal of Food Quality
• Main Authors: Hunt, Angela, Park, Jae W.
• Format: Article in Journal/Newspaper
• Language: English
• Published: Wiley 2012
• Subjects: alaska pollock; Alaska
• Online Access: http://dx.doi.org/10.1111/jfq.12010; https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fjfq.12010; https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfq.12010

Abstract Refined iota and kappa carrageenans were added (0, 0.25, 0.5, 0.75 and 1.0%) to A laska pollock surimi and combined with various salts ( NaCl , KCl or CaCl 2 , respectively) at 2%. Sample pastes were subjected to dynamic rheology (temperature sweep heating 20–80C and cooling 80–20C). Gel properties (breaking force, penetration distance and water retention ability [ WRA ]) were measured at 0, 3, 6 and 9 freeze/thaw cycles. The effect of salt type indicated that NaCl significantly ( P < 0.05) increased force values, whereas KCl increased ( P < 0.05) penetration distance. WRA was improved ( P < 0.05) by KCl , followed by NaCl and CaCl 2 , respectively. Kappa carrageenan increased ( P < 0.05) force values. However, adding kappa and iota carrageenans tended to decrease penetration distance. Iota carrageenan (0.25–1.0%) generally increased ( P < 0.05) or did not significantly ( P > 0.05) affect WRA compared to kappa carrageenan. Utilizing KCl and NaCl combined with kappa and iota carrageenans could increase gel strength and WRA . Practical Applications Iota carrageenan tended to improve or maintain water retention ability of A laska pollock fish protein gels during extended freeze/thaw cycles compared to when kappa carrageenan was added. However, kappa carrageenan tended to improve force values or gel strength of A laska pollock fish protein gels. Therefore, a mixture of kappa and iota carrageenans should be evaluated to maximize the respective properties and optimize the amount of each carrageenan type in order to improve functionality of A laska pollock fish protein gels. In addition, further study to utilize a combination of NaCl and KCl rather than a single salt type could further maximize the functionality of an iota–kappa carrageenan blend in A laska pollock fish protein gels.