Structural modification of swai-fish (Pangasius hypophthalmus)-based emulsions containing non-meat protein additives by ultra-high pressure and thermal treatments
| Autor: | J. Techarang, Pattavara Pathomrungsiyoungkul, Arunee Apichartsrangkoon, Sujinda Sriwattana, B. Phanchaisri |
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| Rok vydání: | 2017 |
| Předmět: |
Whey protein
Chromatography biology Chemistry food and beverages 04 agricultural and veterinary sciences Condensed Matter Physics biology.organism_classification Fish Proteins 040401 food science 0404 agricultural biotechnology Gel strength Fish Fermentation Food science Ultra high pressure Soy protein Pangasius hypophthalmus |
| Zdroj: | High Pressure Research. 37:402-414 |
| ISSN: | 1477-2299 0895-7959 |
| DOI: | 10.1080/08957959.2017.1337899 |
| Popis: | Swai-fish emulsions containing fermented soybeans (thua nao and rice-koji miso) were pressurized at 600 MPa for 20 min or heated at 72°C for 30 min. The fish batters were blended with soy protein isolate (SPI) or whey protein concentrate (WPC) to stabilize the emulsions. The processed fish emulsions were then subjected to physical, chemical and microbiological examinations. The results of gel strength and water-holding potential showed that SPI addition yielded higher impact on these properties than WPC addition, which was also confirmed by the interactions between SPI and native fish proteins depicted by electrophoregrams. The frequency profiles suggested that the heated gels had a greater storage and loss moduli than pressurized gels, while pressurized WPC set-gel displayed larger loss tangent (the predominance of viscous moiety) than those pressurized SPI set-gel. High bacteria and spore counts of B. subtilis (residual of the thua nao) were observed in both pressurized and heated fish-based emu... |
| Databáze: | OpenAIRE |
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