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Dynamic rheological, microstructural and physicochemical properties of blend fish protein recovered from kilka (Clupeonella cultriventris) and silver carp (Hypophthalmichthys molitrix) by the pH-shift process or washing-based technology
- Source :
- Food Chemistry. 229:695-709
- Publication Year :
- 2017
- Publisher :
- Elsevier BV, 2017.
-
Abstract
- This study aimed to evaluate how blending pH-shift produced protein isolates from gutted kilka (Clupeonella cultriventris) and silver carp (Hypophthalmichthys molitrix) affected dynamic rheological and chemical properties of the proteins as well as microstructural and physico-mechanical properties of produced gels. Studied variables were protein solubilization pH (acid vs. alkaline) and blending step (before or after protein precipitation). Comparisons were made with conventionally washed minces from kilka and silver carp fillets; either alone or after blending. Rheological studies revealed that blending alkali-produced protein isolates before precipitation resulted in rapid increase of G' reflecting the formation of intermolecular protein-protein interactions with higher rate. Furthermore, blending of alkali-produced protein isolates and washed minces, respectively, of kilka and silver carp improved physico-mechanical properties of the resultant gels compared to pure kilka proteins. However, the pH-shift method showed higher efficacy in development of blend surimi at the same blending ratio compared to the conventional washing.
- Subjects :
- Fish Proteins
Carps
Clupeonella cultriventris
Chemical Phenomena
education
Food chemistry
01 natural sciences
Analytical Chemistry
0404 agricultural biotechnology
Rheology
Animals
Protein precipitation
Silver carp
Chromatography
Hypophthalmichthys
biology
Chemistry
Precipitation (chemistry)
010401 analytical chemistry
Fishes
04 agricultural and veterinary sciences
General Medicine
Hydrogen-Ion Concentration
biology.organism_classification
Fish products
040401 food science
0104 chemical sciences
Food Science
Subjects
Details
- ISSN :
- 03088146
- Volume :
- 229
- Database :
- OpenAIRE
- Journal :
- Food Chemistry
- Accession number :
- edsair.doi.dedup.....ffa085ddd42eea458fe057805effea65