Effects of nano-scaled fish bone on the gelation properties of Alaska pollock surimi
Gelation properties of Alaska pollock surimi as affected by addition of nano-scaled fish bone (NFB) at different levels (0%, 0.1%, 0.25%, 0.5%, 1% and 2%) were investigated. Breaking force and penetration distance of surimi gels after setting increased significantly as NFB concentration increased up...
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ftoregonstate:ir.library.oregonstate.edu:b5644t08q 2024-09-15T17:35:34+00:00 Effects of nano-scaled fish bone on the gelation properties of Alaska pollock surimi Yin, Tao Park, Jae W. https://ir.library.oregonstate.edu/concern/articles/b5644t08q English [eng] eng unknown Elsevier https://ir.library.oregonstate.edu/concern/articles/b5644t08q Copyright Not Evaluated Article ftoregonstate 2024-07-22T18:06:03Z Gelation properties of Alaska pollock surimi as affected by addition of nano-scaled fish bone (NFB) at different levels (0%, 0.1%, 0.25%, 0.5%, 1% and 2%) were investigated. Breaking force and penetration distance of surimi gels after setting increased significantly as NFB concentration increased up to 1%. The first peak temperature and value of storage modulus (G′), which is known to relate to the unfolding and aggregation of light meromyosin, increased as NFB concentration increased. In addition, 1% NFB treatment demonstrated the highest G′ after gelation was completed. The activity of endogenous transglutaminase (TGase) in Alaska pollock surimi increased as NFB calcium concentration increased. The intensity of myosin heavy chain cross-links also increased as NFB concentration increased indicating the formation of more ε-(γ-glutamyl) lysine covalent bond by endogenous TGase and calcium ions from NFB. Keywords: SDS–PAGE, Surimi, Transglutaminase, Nano-scaled fish bone, Gelation Article in Journal/Newspaper alaska pollock Alaska ScholarsArchive@OSU (Oregon State University) |
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Open Polar |
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ScholarsArchive@OSU (Oregon State University) |
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ftoregonstate |
language |
English unknown |
description |
Gelation properties of Alaska pollock surimi as affected by addition of nano-scaled fish bone (NFB) at different levels (0%, 0.1%, 0.25%, 0.5%, 1% and 2%) were investigated. Breaking force and penetration distance of surimi gels after setting increased significantly as NFB concentration increased up to 1%. The first peak temperature and value of storage modulus (G′), which is known to relate to the unfolding and aggregation of light meromyosin, increased as NFB concentration increased. In addition, 1% NFB treatment demonstrated the highest G′ after gelation was completed. The activity of endogenous transglutaminase (TGase) in Alaska pollock surimi increased as NFB calcium concentration increased. The intensity of myosin heavy chain cross-links also increased as NFB concentration increased indicating the formation of more ε-(γ-glutamyl) lysine covalent bond by endogenous TGase and calcium ions from NFB. Keywords: SDS–PAGE, Surimi, Transglutaminase, Nano-scaled fish bone, Gelation |
format |
Article in Journal/Newspaper |
author |
Yin, Tao Park, Jae W. |
spellingShingle |
Yin, Tao Park, Jae W. Effects of nano-scaled fish bone on the gelation properties of Alaska pollock surimi |
author_facet |
Yin, Tao Park, Jae W. |
author_sort |
Yin, Tao |
title |
Effects of nano-scaled fish bone on the gelation properties of Alaska pollock surimi |
title_short |
Effects of nano-scaled fish bone on the gelation properties of Alaska pollock surimi |
title_full |
Effects of nano-scaled fish bone on the gelation properties of Alaska pollock surimi |
title_fullStr |
Effects of nano-scaled fish bone on the gelation properties of Alaska pollock surimi |
title_full_unstemmed |
Effects of nano-scaled fish bone on the gelation properties of Alaska pollock surimi |
title_sort |
effects of nano-scaled fish bone on the gelation properties of alaska pollock surimi |
publisher |
Elsevier |
url |
https://ir.library.oregonstate.edu/concern/articles/b5644t08q |
genre |
alaska pollock Alaska |
genre_facet |
alaska pollock Alaska |
op_relation |
https://ir.library.oregonstate.edu/concern/articles/b5644t08q |
op_rights |
Copyright Not Evaluated |
_version_ |
1810466951499087872 |