The effect of initial wash at acidic and alkaline pHs on the properties of protein concentrate (kamaboko) products from sardine (Sardina pilchar dus) samples

Karayannakidis, P. D., Zotos, A., Petridis, D. and Taylor, K. D. A. (2007) The effect of initial wash at acidic and alkaline pHs on the properties of protein concentrate (kamaboko) products from sardine (Sardina pilchar dus) samples. Journal of Food Engineering, 78 (3). pp. 775-783. ISSN 0260-8774

Full content URL: http://dx.doi.org/10.1016/j.jfoodeng.2005.11.018

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Item Type:Article
Item Status:Live Archive

Abstract

Sardine samples were initially washed at acidic (2.50,4.00 and 5.50) and alkaline (8.50,10.00 and 11.50) pHs, followed by two washing cycles at pH 7.2 ± 0.15. Final recoveries for total solids were 77.5, 71.5 and 63.1 at 4.00, 2.50 and 5.50 pHs and 48.3, 43.3 and 29.3 at 8.50, 10.0 and 11.5 pHs, respectively. Consequently, similar were the results for protein recoveries (higher at acidic conditions) and lipid elimination (higher at alkaline conditions), indicating higher solubility of molecules in alkaline solutions. Lightness and whiteness index improved due to washing cycles, the thermal process further increased them and this was more evident in the samples washed at acidic conditions (p < 0.05). Kamaboko gels washed at acidic conditions showed higher values in firmness and more cohesive and elastic texture (p< 0.05). Evaluation analysis using sum scores revealed that initial wash at pH 5.50 is the most suitable treatment for kamaboko gels from sardine. © 2005 Elsevier Ltd. All rights reserved.

Keywords:Acidic conditions, Alkaline conditions, Alkaline solutions, Colour properties, Gel properties, Kamaboko, Kamaboko gels, Protein concentrates, Protein recovery, Thermal process, Total solids, Washing cycle, Washing efficiency, Whiteness Index, Gelation, Washing, Gels, Sardina
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:9508
Deposited On:11 Jun 2013 08:04

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