Contribution of Milkfish Sarcoplasmic Protein to the Thermal Gelation of Myofibrillar Protein

• Ko Wen-Ching

  Department of Food Science, National Chung Hsing University

• Hwang Meng-Shan

  Department of Food Science, National Chung Hsing University

Bibliographic Information

Other Title

• Contribution of Milkfish Sarcoplasmic P

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

• Fisheries science

  Fisheries science 61 (1), 75-78, 1995

  The Japanese Society of Fisheries Science

Keywords

• thermal gelation
• sarcoplasmic protein
• myofibrillar protein
• milkfish

Details

• CRID: 1390001204428284032
• NII Article ID: 130003741975
• NII Article ID: 10004860801
• NII Book ID: AA10993718
• DOI: 10.2331/fishsci.61.75
• NDL BIB ID: 3641428
• ISSN: 09199268
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I3641428
• Web Site: https://www.jstage.jst.go.jp/article/fishsci1994/61/1/61_1_75/_pdf
• Text Lang: en
• Data Source:
  • JaLC
  • NDL
  • Crossref
  • CiNii Articles
• Abstract License Flag: Disallowed