TitleEffects of nano-scaled fish bone on the gelation properties of Alaska pollock surimi.
Publication TypeJournal Article
Year of Publication2014
AuthorsYin, T, Park, JW
JournalFood Chem
Volume150
Pagination463-8
Date Published2014 May 01
ISSN0308-8146
KeywordsAnimals, Bone and Bones, Fish Products, Fish Proteins, Food Additives, Food Handling, Gadiformes, Gels, Nanoparticles, Temperature, Transglutaminases
Abstract

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.

DOI10.1016/j.foodchem.2013.11.041
Alternate JournalFood Chem
PubMed ID24360476