Biochemical and physical characterizations of fish protein isolate and surimi prepared from fresh and frozen whole fish

Yuka Kobayashi, Jae W. Park

    Research output: Contribution to journalArticlepeer-review

    44 Citations (Scopus)

    Abstract

    The effect of frozen storage on the biochemical and physical characterization of fish protein isolate (FPI) and surimi made from tilapia was elucidated: tilapia frozen for 3 mo can be used like fresh fish in the processing of FPI and surimi. The Ca2+ATPase activity continuously reduced throughout the frozen storage up to 3 mo; however, the diminishing trend of Ca2+ATPase activity was slow. According to storage modulus (G'), storing whole fish frozen for 3 mo did not affect the gelling ability of FPI and surimi with 0% salt. The comparable results were observed by surface hydrophobicity, surface reactive sulfhydryl content, and differential scanning calorimetry. The addition of salt into FPI induced higher degrees of denaturation before gelation compared to surimi. Our results suggested that frozen tilapia, if stored up to 3 mo, can be used to make good quality FPI and surimi.

    Original languageEnglish
    Pages (from-to)200-207
    Number of pages8
    JournalLWT
    Volume77
    DOIs
    Publication statusPublished - 2017 Apr 1

    Bibliographical note

    Publisher Copyright:
    © 2016 Elsevier Ltd

    Keywords

    • Fish protein isolate
    • Frozen whole fish
    • Salt
    • Surimi

    ASJC Scopus subject areas

    • Food Science

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