Gelling properties of surimi as affected by the particle size of fish bone
The effects of fish bone with two different particle sizes (micro and nano) on Alaska pollock surimi gels prepared by two heating procedures were investigated. Heating procedures (with or without setting) resulted in significantly different gel texture values. Nano-scaled fish bone (NFB) effectively...
Main Authors: | , , |
---|---|
Format: | Article in Journal/Newspaper |
Language: | English unknown |
Published: |
Elsevier
|
Subjects: | |
Online Access: | https://ir.library.oregonstate.edu/concern/articles/5712m8322 |
id |
ftoregonstate:ir.library.oregonstate.edu:5712m8322 |
---|---|
record_format |
openpolar |
spelling |
ftoregonstate:ir.library.oregonstate.edu:5712m8322 2024-09-15T17:35:35+00:00 Gelling properties of surimi as affected by the particle size of fish bone Yin, Tao Reed, Zachary H. Park, Jae W. https://ir.library.oregonstate.edu/concern/articles/5712m8322 English [eng] eng unknown Elsevier https://ir.library.oregonstate.edu/concern/articles/5712m8322 Copyright Not Evaluated Article ftoregonstate 2024-07-22T18:06:04Z The effects of fish bone with two different particle sizes (micro and nano) on Alaska pollock surimi gels prepared by two heating procedures were investigated. Heating procedures (with or without setting) resulted in significantly different gel texture values. Nano-scaled fish bone (NFB) effectively increased gel breaking force and penetration distance (up to 1 g/100 g) while micro-scaled fish bone (MFB) did not. Endogenous transglutaminase (TGase) activity of surimi paste increased obviously as the concentration of NFB increased, indicating calcium ions readily released from NFB and assisting gel formation through TGase-induced covalent bonds. With MFB, TGase activity increased slightly, but not significantly. Scanning electron microscopy (SEM) results revealed NFB was capable of being imbedded in the gel matrices without disrupting the myofibrillar gel network. Surimi with MFB formed a discontinuous and porous network with pores near the size of MFB. Lightness (L*) and whiteness (L*-3b*) of NFB gels were higher than those of MFB. KEYWORDS: nano-scaled fish bone, microstructure, surimi, transglutaminase, particle size Article in Journal/Newspaper alaska pollock Alaska ScholarsArchive@OSU (Oregon State University) |
institution |
Open Polar |
collection |
ScholarsArchive@OSU (Oregon State University) |
op_collection_id |
ftoregonstate |
language |
English unknown |
description |
The effects of fish bone with two different particle sizes (micro and nano) on Alaska pollock surimi gels prepared by two heating procedures were investigated. Heating procedures (with or without setting) resulted in significantly different gel texture values. Nano-scaled fish bone (NFB) effectively increased gel breaking force and penetration distance (up to 1 g/100 g) while micro-scaled fish bone (MFB) did not. Endogenous transglutaminase (TGase) activity of surimi paste increased obviously as the concentration of NFB increased, indicating calcium ions readily released from NFB and assisting gel formation through TGase-induced covalent bonds. With MFB, TGase activity increased slightly, but not significantly. Scanning electron microscopy (SEM) results revealed NFB was capable of being imbedded in the gel matrices without disrupting the myofibrillar gel network. Surimi with MFB formed a discontinuous and porous network with pores near the size of MFB. Lightness (L*) and whiteness (L*-3b*) of NFB gels were higher than those of MFB. KEYWORDS: nano-scaled fish bone, microstructure, surimi, transglutaminase, particle size |
format |
Article in Journal/Newspaper |
author |
Yin, Tao Reed, Zachary H. Park, Jae W. |
spellingShingle |
Yin, Tao Reed, Zachary H. Park, Jae W. Gelling properties of surimi as affected by the particle size of fish bone |
author_facet |
Yin, Tao Reed, Zachary H. Park, Jae W. |
author_sort |
Yin, Tao |
title |
Gelling properties of surimi as affected by the particle size of fish bone |
title_short |
Gelling properties of surimi as affected by the particle size of fish bone |
title_full |
Gelling properties of surimi as affected by the particle size of fish bone |
title_fullStr |
Gelling properties of surimi as affected by the particle size of fish bone |
title_full_unstemmed |
Gelling properties of surimi as affected by the particle size of fish bone |
title_sort |
gelling properties of surimi as affected by the particle size of fish bone |
publisher |
Elsevier |
url |
https://ir.library.oregonstate.edu/concern/articles/5712m8322 |
genre |
alaska pollock Alaska |
genre_facet |
alaska pollock Alaska |
op_relation |
https://ir.library.oregonstate.edu/concern/articles/5712m8322 |
op_rights |
Copyright Not Evaluated |
_version_ |
1810467986502320128 |