The effect of different types of fibers on protein quality of crab leg analog paste and gel made from alaska pollock (theragra chalcogramma)

• Published in: Journal of Aquatic Food Product Technology
• Main Authors: Tokur B.K., Aksun E.T.
• Other Authors: Çukurova Üniversitesi
• Format: Conference Object
• Language: English
• Published: 2012
• Subjects: carrot fiber; citrus fiber; crab leg analog paste; protein quality; wheat fiber; alaska pollock; Theragra chalcogramma; Alaska
• Online Access: https://hdl.handle.net/20.500.12605/20954; https://doi.org/10.1080/10498850.2012.673537

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. © 2012 Taylor & Francis Group, LLC.