Effect of High-Pressure Processing and Additives on Gelation of Low Salt Threadfin Bream SurimiEffect of High-Pressure Processing and Additives on Gelation of Low Salt Threadfin Bream Surimi
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Abstract
Surimi gels with a low salt concentration tend to be poor gel structure because the myofibrillar protein is not adequately solubilized. The objective of this study was to investigate the combined effect of high-pressure processing (HPP: 0 and 150 MPa) and cystine or MTGase (0.1 and 0.2 %) addition on gelation of low salt (0.5 %) threadfin bream (Nemipterus hexodon) surimi. The addition of each additive with HPP improved gel strength and water holding capacity. There were no significant differences between the pressurized samples and the addition of cystine (0.1 and 0.2 %). The pressurized samples with MTGase had a higher whiteness value, and changes in the pattern of myosin heavy chain were observed when compared with the non-pressurized samples. The pressurized samples and addition of MTGase remarkably increased gel strength and water holding capacity. The pressurized samples with MTGase 0.2 % showed the highest values in gel strength and water holding capacity, which higher 9 times than that of the control. The addition of both additives with HPP improved gelation of low salt surimi by increasing disulfide and non-disulfide covalent bonding.
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References
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