Effect of Catla catla roe protein isolate on textural and sensorial properties of surimi gel from Piaractus brachypomus
| Autor: | Tanaji G. Kudre, Prathamesh R. Bharane, Cathrine M. S. Bethi |
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| Rok vydání: | 2020 |
| Předmět: |
Piaractus brachypomus
Autolysis (biology) biology Chemistry General Chemical Engineering Protein isolate Trypsin biology.organism_classification Catla Industrial and Manufacturing Engineering Hydrolysis Chewiness medicine Food science Safety Risk Reliability and Quality Myofibril Food Science medicine.drug |
| Zdroj: | Journal of Food Measurement and Characterization. 14:1391-1401 |
| ISSN: | 2193-4134 2193-4126 |
| DOI: | 10.1007/s11694-020-00389-1 |
| Popis: | Influence of protein isolate from catla (Catla catla) roe at different levels (0–8%, w/w) on the textural and sensorial properties of surimi gel from red-bellied pacu (Piaractus brachypomus) were studied. Protein isolate from catla roe (CRPI) was prepared and evaluated for trypsin inhibitory activity. Surimi gels added with CRPI were subjected to shear stress, texture profile analysis, color, SDS-PAGE, microstructure, water holding capacity and sensorial analysis. CRPI had trypsin inhibitory activity of 771.7 ± 12.57 unit/g. The CRPI effectively prevented the degradation of myosin heavy chain (MHC) in a concentration-dependent manner in both modori (65/90 °C) and kamaboko (40/90 °C) gels. Nevertheless, surimi gels incorporated with 6% CRPI (w/w) exhibited higher textural properties. This was witnessed by higher shear stress, hardness, springiness, cohesiveness, gumminess, chewiness, adhesiveness, fracture force, and water-holding capacity for both gels (P |
| Databáze: | OpenAIRE |
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