Contribution of Milkfish Sarcoplasmic Protein to the Thermal Gelation of Myofibrillar Protein
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- Ko Wen-Ching
- Department of Food Science, National Chung Hsing University
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- Hwang Meng-Shan
- Department of Food Science, National Chung Hsing University
Bibliographic Information
- Other Title
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- Contribution of Milkfish Sarcoplasmic P
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Abstract
This research investigated sarcoplasmic protein (Sp-P) contribution to the thermal gelation of meat paste and myofibrillar protein. The Sp-P was recovered by an ultrafiltration unit from the wash water of milkfish meat paste preparations. Washed meat paste showed gel strength 1.4-2.0 times that of unwashed paste. This may be caused by the concentration effect of myofibrillar protein. Adding Sp-P increased gel strength in both washed and unwashed meat pastes. The larger the amount of Sp-P added, the stronger the effect. Suwari occurred at 40-50°C and modori occurred at 60-70°C for milkfish meat pastes irrespective of the addition of Sp-P. Sp-P addition (10mg/g) caused suwari indices to change from 41 to 51, and modori indices from 37 to 33. These results show that the additionof Sp-P improves thermal gelation, has a promotive effect on suwari and a restrictive effect on modori.
Journal
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- Fisheries science
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Fisheries science 61 (1), 75-78, 1995
The Japanese Society of Fisheries Science
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Details 詳細情報について
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- CRID
- 1390001204428284032
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- NII Article ID
- 130003741975
- 10004860801
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- NII Book ID
- AA10993718
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- NDL BIB ID
- 3641428
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- ISSN
- 09199268
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- Text Lang
- en
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- Data Source
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed