Journal ArticleDOI
Effect of thermal processing on minced fish gel texture
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TLDR
In this paper, the effects of rate of heating and final internal temperatures on the texture of fish gels were studied using mechanically deboned fish tissues of two species and 2 harvest locations.Abstract:
Effects of rate of heating and final internal temperatures on the texture of fish gels were studied using mechanically deboned fish tissues of 2 species and 2 harvest locations. Generally, rapid heating to 85°C internal temperature (using 100°C steam) produced a firmer, more springy texture in fish gels in comparison with those heated slowly to 70°C internal temperature. However, these thermal effects on gel textures were species and harvest location dependent. Degradations of tropomyosin and myosin observed in cooked fish gels were highly related to gel textural properties. Results further suggested that changes in muscle proteins during heating were caused by proteolytic factor(s) in the sarcoplasmic fraction. The proteolytic crude fraction was isolated and partially characterized. Optimal temperature for proteolytic activity was 60°C; optimal pH was between pH 8.0 and pH 8.5; calcium ion activated the proteolytic activity and the optimal calcium ion concentration for activation was 1 mM; metal chelators, EDTA and EGTA, inhibited the proteolytic activity. A thorough understanding of these proteolytic factors and their subsequent control is important for the utilization of mechanically deboned fish tissues.read more
Citations
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Journal ArticleDOI
High pressure treatment effects on cod (Gadus morhua) muscle
K. Angsupanich,D.A. Ledward +1 more
TL;DR: In this article, it was shown that pressure was shown to lead to the formation of structures that were stabilised by hydrogen bonds and texture profile analysis (TPA) showed that the structures produced by heat and pressure treatments had very different textures.
Journal ArticleDOI
Functionality of muscle proteins in gelation mechanisms of structured meat products.
Ali Asghar,K Samejima,T Yasui +2 more
TL;DR: In this article, the role of different subunits and subfragments of myosin molecule in the gelation mechanism, and the various factors affecting heat-induced gelation of actomyosin in modal systems are also highlighted.
Journal Article
Recent Advances in Meat Science in Japan : Functionality of Muscle Proteins in Gelation Mechanisms of Structured Meat Products
Tsutomu Yasui,Kunihiko Samejima +1 more
TL;DR: The functionality of various muscle proteins, especially myosin and actin in the gelation process in modal systems which simulate structured meat products, is discussed at length and the areas which need further investigation in this discipline have been suggested.
Book ChapterDOI
Mechanical Deboning of Poultry and Fish
TL;DR: This chapter discusses that the process of mechanical deboning of fish and poultry meat has received increasing attention during the past 30 years, and consumer groups have expressed concern over the possible inclusion of bone fragments in mechanically deboned poultry meat.
Journal ArticleDOI
Proteolytic activity of surimi from Pacific whiting (Merluccius productus) and heat-set gel texture
TL;DR: The protease activity in mechanically deboned Pacific whiting flesh was reduced to 56.3% by two watenminced 3:1 (wt:wt) flesh wash exchanges and refining as discussed by the authors.
References
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Journal ArticleDOI
The reliability of molecular weight determinations by dodecyl sulfate-polyacrylamide gel electrophoresis
Klaus Weber,Mary Osborn +1 more
TL;DR: The results show that the polyacrylamide gel electrophoresis method can be used with great confidence to determine the molecular weights of polypeptide chains for a wide variety of proteins.
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Differential spectrophotometry of purine compounds by means of specific enzymes; studies of the enzymes of purine metabolism.
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Determination of proteins in “Tris” buffer by the biuret reaction
Journal ArticleDOI
Heat Gelling Properties of Myosin, Actin, Actomyosin and Myosin-subunits in a Saline Model System
TL;DR: It is concluded that an intact molecule of myosin is required for development of binding properties upon heating, and heavy and light meromyosins have little influence on binding properties.