Physicochemical changes of sardines (sardina pilchardus) at -18c and functional properties of kamaboko gels enhanced with ca2+ ions and MTGase

Karayannakidis, Panayotis D. and Zotos, Anastasios and Petridis, Dimitris and Taylor, K. D. A. (2008) Physicochemical changes of sardines (sardina pilchardus) at -18c and functional properties of kamaboko gels enhanced with ca2+ ions and MTGase. Journal of Food Process Engineering, 31 (3). pp. 372-397. ISSN 0145-8876

Full content URL: http://dx.doi.org/10.1111/j.1745-4530.2007.00158.x

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Item Type:Article
Item Status:Live Archive

Abstract

The physicochemical changes in sardine flesh during frozen storage at -18C were studied in terms of salt-soluble protein extractability, nonprotein nitrogen (NPN), pH, myosin and actin denaturation enthalpies, color, fatty acid methyl esters and proteolytic activity in surimi wastewaters. Furthermore, the functional properties of the produced kamaboko gels were studied based on two experimental factors: (1) frozen storage time (five levels) and (2) various additives (three levels). The NPN and pH changes showed a similar trend (P < 0.05) throughout the storage. Myosin transition enthalpy significantly decreased throughout the storage and strongly negatively correlated with storage time (r = -0.987). Color deterioration was evidenced by the decrease in lightness (L*) and whiteness index (WI) as well as the increase in greenness (-a*) and yellowness (+b*) of sardine mince (P < 0.05). Protease activity in surimi wastewaters increased on day 20, due to either sample variation or better extraction, and showed a downward trend thereafter. A gradual increase was noticed in gel hardness and cohesiveness after 10 days of storage due to protein aggregation. Hardness and cohesiveness, as well as L* and WI, were positively affected by the addition of CaCl2 and microbial transglutaminase (MTGase), while springiness was only affected by MTGase addition. Overall instrumental evaluation showed that kamaboko gels of acceptable quality could be produced from sardines frozen stored up to 20 days. © 2008, Blackwell Publishing.

Keywords:Denaturation, Fish, Food storage, pH, Physical chemistry, Proteins, Frozen storage, Functional properties, Kamaboko gels, Physicochemical changes, Freezing, Clupeidae, Sardina pilchardus
Subjects:D Veterinary Sciences, Agriculture and related subjects > D610 Food Science
Divisions:College of Science > National Centre for Food Manufacturing
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ID Code:9503
Deposited On:20 May 2013 17:24

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