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Fish sarcoplasmic protein (SP) is currently dumped as waste from surimi industry and its recovery by practical method for being the non-meat ingredient in meat industry would be a strategy to utilize effectively the fish resource. This study was aimed to apply pH treatment for fish SP recovery and evaluated its effect on pork myofibrillar protein (MP) gel. The pH values of fish SP were changed to 3 and 12, and neutralized to pH 7 before lyophilizing the precipitated protein after centrifugation. Acid-treated fish SP (AFSP) showed about 4-fold higher recovery yield than that of alkaline-treated SP and water absorption capacity was also about 1.2-fold greater. Because of the high recovery yield and water absorption capacity, AFSP was selected to incorporate into MP with/without microbial transglutaminase (MTG). The effects of AFSP and MTG on the physicochemical and rheological characteristics of MP and MP gel were evaluated. MTG induced an increase shear stress of the MP mixture and increase the breaking force of MP gels. MP gel lightness was decreased by adding AFSP. MP gel with MTG showed higher cooking loss than that without MTG. A reduction of cooking loss was observed when the AFSP was added along with MTG, where the insoluble particles were found. Therefore, AFSP could be contributed as a water holding agent in meat protein gel.
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참고문헌 (28)
참고문헌 신청
Ahhmed, A. M. / 2009 / Dependence of microbial transglutaminase on meat type in myofibrillar proteins cross-linking / Food Chem 112:354~361
Ahmedna, M. / 1999 / Solubilized wheat protein isolate: Functional properties and potential food applications / J. Agric. Food Chem 47:1340~1345
Ando, H. / 1989 / Purification and characteristics of novel transglutaminase derived from microorganisms / Agric. Biol. Chem 53:2613~2617
Benjakul, S. / 2008 / Improvement of gelling properties of lizardfish mince as influenced by microbial transglutaminase and fish freshness / J. Food Sci 73:239~246
Carballo, J. / 2006 / Microbial transglutaminase and caseinate as cold binders: Influence of meat species and chilling storage / LWT-Food Sci. Technol 39:692~699
Ahmedna, M. / 1999 / Solubilized wheat protein isolate: Functional properties and potential food applications / J. Agric. Food Chem 47:1340~1345
Ando, H. / 1989 / Purification and characteristics of novel transglutaminase derived from microorganisms / Agric. Biol. Chem 53:2613~2617
Benjakul, S. / 2008 / Improvement of gelling properties of lizardfish mince as influenced by microbial transglutaminase and fish freshness / J. Food Sci 73:239~246
Carballo, J. / 2006 / Microbial transglutaminase and caseinate as cold binders: Influence of meat species and chilling storage / LWT-Food Sci. Technol 39:692~699
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