Long-term suppression of suwari phenomenon for improvement in the manufacturing process of surimi gel product
Surimi gelation at < 40 °C is termed “suwari”. Unintentional suwari during the blending and shaping processes (before heating) in the manufacturing of surimi gel products causes serious challenges, because of imperfect molding and clogging in machines.To solve them, effects of transglutaminase an...
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fttokyounivmst:oai:oacis.repo.nii.ac.jp:00002547 2023-07-23T04:12:58+02:00 Long-term suppression of suwari phenomenon for improvement in the manufacturing process of surimi gel product Nakamura Yusa Takahashi Shota Takahashi Kigen 2021-10 https://oacis.repo.nii.ac.jp/?action=repository_uri&item_id=2547 http://id.nii.ac.jp/1342/00002483/ en eng Elsevier B.V. https://doi.org/10.1016/j.lwt.2021.111934 https://oacis.repo.nii.ac.jp/?action=repository_uri&item_id=2547 http://id.nii.ac.jp/1342/00002483/ LWT = Food Science and Technology, 150, 111934(2021-10) 0023-6438 AA1199726X (c) 2021 Elsevier B.V. This is the author's version of the work. It is posted here for your personal use. Not for redistribution. The definitive Version of Record was published in https://doi.org/10.1016/j.lwt.2021.111934 https://www.sciencedirect.com/science/article/am/pii/S0023643821010872 https://www.elsevier.com/ja-jp Setting Transglutaminase Cysteine protease Alaska pollock Journal Article 2021 fttokyounivmst https://doi.org/10.1016/j.lwt.2021.111934 2023-07-01T19:49:46Z Surimi gelation at < 40 °C is termed “suwari”. Unintentional suwari during the blending and shaping processes (before heating) in the manufacturing of surimi gel products causes serious challenges, because of imperfect molding and clogging in machines.To solve them, effects of transglutaminase and protease inhibitors on suwari gelation properties of Alaska pollock surimi were investigated at 25 °C. Furthermore, thermal gelation properties of surimi after the suwari suppression were studied for preparing gel products with superior physical properties.A 1.0 g/100 g N-ethylmaleimide (NEM) or ethylene glycol tetraacetic acid (EGTA) significantly suppressed suwari at 25 °C for 24 h. The surimi gel with 1.0 g/100 g NEM exhibited superior breaking properties, whereas those of the gel with 1.0 g/100 g EGTA deteriorated upon suwari suppression followed by heating at 90 °C. Adding 10 μmol/L cysteine protease inhibitors, such as NEM or E−64, suppressed the peptide generation in surimi at 25 °C (1.7–2.5 μg/mL) compared to that in the control sample (12.2 μg/mL). Therefore, the inhibition of both transglutaminase and cysteine protease activities was essential for prolonged suppression of the suwari phenomenon and obtaining the heat-induced surimi gel with superior physical properties after the long-term suwari suppression. 公開日: 2022-06-23 Article in Journal/Newspaper alaska pollock Alaska TUMSAT-OACIS (Tokyo University of Marine Science and Technology: Open Access Collection of International and Scholarly Papers) LWT 150 111934 |
institution |
Open Polar |
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TUMSAT-OACIS (Tokyo University of Marine Science and Technology: Open Access Collection of International and Scholarly Papers) |
op_collection_id |
fttokyounivmst |
language |
English |
topic |
Setting Transglutaminase Cysteine protease Alaska pollock |
spellingShingle |
Setting Transglutaminase Cysteine protease Alaska pollock Nakamura Yusa Takahashi Shota Takahashi Kigen Long-term suppression of suwari phenomenon for improvement in the manufacturing process of surimi gel product |
topic_facet |
Setting Transglutaminase Cysteine protease Alaska pollock |
description |
Surimi gelation at < 40 °C is termed “suwari”. Unintentional suwari during the blending and shaping processes (before heating) in the manufacturing of surimi gel products causes serious challenges, because of imperfect molding and clogging in machines.To solve them, effects of transglutaminase and protease inhibitors on suwari gelation properties of Alaska pollock surimi were investigated at 25 °C. Furthermore, thermal gelation properties of surimi after the suwari suppression were studied for preparing gel products with superior physical properties.A 1.0 g/100 g N-ethylmaleimide (NEM) or ethylene glycol tetraacetic acid (EGTA) significantly suppressed suwari at 25 °C for 24 h. The surimi gel with 1.0 g/100 g NEM exhibited superior breaking properties, whereas those of the gel with 1.0 g/100 g EGTA deteriorated upon suwari suppression followed by heating at 90 °C. Adding 10 μmol/L cysteine protease inhibitors, such as NEM or E−64, suppressed the peptide generation in surimi at 25 °C (1.7–2.5 μg/mL) compared to that in the control sample (12.2 μg/mL). Therefore, the inhibition of both transglutaminase and cysteine protease activities was essential for prolonged suppression of the suwari phenomenon and obtaining the heat-induced surimi gel with superior physical properties after the long-term suwari suppression. 公開日: 2022-06-23 |
format |
Article in Journal/Newspaper |
author |
Nakamura Yusa Takahashi Shota Takahashi Kigen |
author_facet |
Nakamura Yusa Takahashi Shota Takahashi Kigen |
author_sort |
Nakamura Yusa |
title |
Long-term suppression of suwari phenomenon for improvement in the manufacturing process of surimi gel product |
title_short |
Long-term suppression of suwari phenomenon for improvement in the manufacturing process of surimi gel product |
title_full |
Long-term suppression of suwari phenomenon for improvement in the manufacturing process of surimi gel product |
title_fullStr |
Long-term suppression of suwari phenomenon for improvement in the manufacturing process of surimi gel product |
title_full_unstemmed |
Long-term suppression of suwari phenomenon for improvement in the manufacturing process of surimi gel product |
title_sort |
long-term suppression of suwari phenomenon for improvement in the manufacturing process of surimi gel product |
publisher |
Elsevier B.V. |
publishDate |
2021 |
url |
https://oacis.repo.nii.ac.jp/?action=repository_uri&item_id=2547 http://id.nii.ac.jp/1342/00002483/ |
genre |
alaska pollock Alaska |
genre_facet |
alaska pollock Alaska |
op_source |
https://www.sciencedirect.com/science/article/am/pii/S0023643821010872 https://www.elsevier.com/ja-jp |
op_relation |
https://doi.org/10.1016/j.lwt.2021.111934 https://oacis.repo.nii.ac.jp/?action=repository_uri&item_id=2547 http://id.nii.ac.jp/1342/00002483/ LWT = Food Science and Technology, 150, 111934(2021-10) 0023-6438 AA1199726X |
op_rights |
(c) 2021 Elsevier B.V. This is the author's version of the work. It is posted here for your personal use. Not for redistribution. The definitive Version of Record was published in https://doi.org/10.1016/j.lwt.2021.111934 |
op_doi |
https://doi.org/10.1016/j.lwt.2021.111934 |
container_title |
LWT |
container_volume |
150 |
container_start_page |
111934 |
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1772189008905895936 |