Effects of nano-scaled fish bone on the gelation properties of Alaska pollock surimi

Tao Yin; Jae W. Park

doi:10.1016/j.foodchem.2013.11.041

Effects of nano-scaled fish bone on the gelation properties of Alaska pollock surimi

Tao Yin, Jae W. Park

Research output: Contribution to journal › Article › peer-review

101 Citations (Scopus)

Abstract

Gelation properties of Alaska pollock surimi as affected by addition of nano-scaled fish bone (NFB) at different levels (0%, 0.1%, 0.25%, 0.5%, 1% and 2%) were investigated. Breaking force and penetration distance of surimi gels after setting increased significantly as NFB concentration increased up to 1%. The first peak temperature and value of storage modulus (G′), which is known to relate to the unfolding and aggregation of light meromyosin, increased as NFB concentration increased. In addition, 1% NFB treatment demonstrated the highest G′ after gelation was completed. The activity of endogenous transglutaminase (TGase) in Alaska pollock surimi increased as NFB calcium concentration increased. The intensity of myosin heavy chain cross-links also increased as NFB concentration increased indicating the formation of more ε-(γ-glutamyl) lysine covalent bond by endogenous TGase and calcium ions from NFB.

Original language	English
Pages (from-to)	463-468
Number of pages	6
Journal	Food Chemistry
Volume	150
DOIs	https://doi.org/10.1016/j.foodchem.2013.11.041
Publication status	Published - 2014 May 1

Bibliographical note

Funding Information:
Authors gratefully acknowledge financial support from the China Scholarship Council. A special thank is extended to Dr. Samanan Poowakanjana for his advice in this study.

Keywords

Gelation
Nano-scaled fish bone
SDS-PAGE
Surimi
Transglutaminase

ASJC Scopus subject areas

Analytical Chemistry
Food Science

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10.1016/j.foodchem.2013.11.041

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title = "Effects of nano-scaled fish bone on the gelation properties of Alaska pollock surimi",

abstract = "Gelation properties of Alaska pollock surimi as affected by addition of nano-scaled fish bone (NFB) at different levels (0%, 0.1%, 0.25%, 0.5%, 1% and 2%) were investigated. Breaking force and penetration distance of surimi gels after setting increased significantly as NFB concentration increased up to 1%. The first peak temperature and value of storage modulus (G′), which is known to relate to the unfolding and aggregation of light meromyosin, increased as NFB concentration increased. In addition, 1% NFB treatment demonstrated the highest G′ after gelation was completed. The activity of endogenous transglutaminase (TGase) in Alaska pollock surimi increased as NFB calcium concentration increased. The intensity of myosin heavy chain cross-links also increased as NFB concentration increased indicating the formation of more ε-(γ-glutamyl) lysine covalent bond by endogenous TGase and calcium ions from NFB.",

keywords = "Gelation, Nano-scaled fish bone, SDS-PAGE, Surimi, Transglutaminase",

author = "Tao Yin and Park, {Jae W.}",

note = "Funding Information: Authors gratefully acknowledge financial support from the China Scholarship Council. A special thank is extended to Dr. Samanan Poowakanjana for his advice in this study. ",

year = "2014",

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doi = "10.1016/j.foodchem.2013.11.041",

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T1 - Effects of nano-scaled fish bone on the gelation properties of Alaska pollock surimi

AU - Yin, Tao

AU - Park, Jae W.

N1 - Funding Information: Authors gratefully acknowledge financial support from the China Scholarship Council. A special thank is extended to Dr. Samanan Poowakanjana for his advice in this study.

PY - 2014/5/1

Y1 - 2014/5/1

N2 - Gelation properties of Alaska pollock surimi as affected by addition of nano-scaled fish bone (NFB) at different levels (0%, 0.1%, 0.25%, 0.5%, 1% and 2%) were investigated. Breaking force and penetration distance of surimi gels after setting increased significantly as NFB concentration increased up to 1%. The first peak temperature and value of storage modulus (G′), which is known to relate to the unfolding and aggregation of light meromyosin, increased as NFB concentration increased. In addition, 1% NFB treatment demonstrated the highest G′ after gelation was completed. The activity of endogenous transglutaminase (TGase) in Alaska pollock surimi increased as NFB calcium concentration increased. The intensity of myosin heavy chain cross-links also increased as NFB concentration increased indicating the formation of more ε-(γ-glutamyl) lysine covalent bond by endogenous TGase and calcium ions from NFB.

AB - Gelation properties of Alaska pollock surimi as affected by addition of nano-scaled fish bone (NFB) at different levels (0%, 0.1%, 0.25%, 0.5%, 1% and 2%) were investigated. Breaking force and penetration distance of surimi gels after setting increased significantly as NFB concentration increased up to 1%. The first peak temperature and value of storage modulus (G′), which is known to relate to the unfolding and aggregation of light meromyosin, increased as NFB concentration increased. In addition, 1% NFB treatment demonstrated the highest G′ after gelation was completed. The activity of endogenous transglutaminase (TGase) in Alaska pollock surimi increased as NFB calcium concentration increased. The intensity of myosin heavy chain cross-links also increased as NFB concentration increased indicating the formation of more ε-(γ-glutamyl) lysine covalent bond by endogenous TGase and calcium ions from NFB.

KW - Gelation

KW - Nano-scaled fish bone

KW - SDS-PAGE

KW - Surimi

KW - Transglutaminase

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AN - SCOPUS:84889253153

SN - 0308-8146

VL - 150

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EP - 468

JO - Food Chemistry

JF - Food Chemistry

ER -

Effects of nano-scaled fish bone on the gelation properties of Alaska pollock surimi

Abstract

Bibliographical note

Keywords

ASJC Scopus subject areas

Access to Document

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