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Effect of various types of egg white on characteristics and gelation of fish myofibrillar proteins.
J Food Sci. 2009 Nov-Dec; 74(9):C683-92.JF

Abstract

Three types of egg white protein (regular dried egg white [REW], special dried egg white [SEW], and liquid egg white [LEW]) were compared for their effect in surimi (CON), containing no egg white (EW). They were characterized for enzyme inhibition and time of EW addition, either with cryoprotectants prior to freezing or during gel preparation, using Pacific whiting surimi. In addition, the setting (suwari) effect and fish protein-EW protein interactions (dynamic rheological properties, total sulfhydryl groups, and fracture gel analysis) were evaluated using Alaska pollock surimi. After 12 mo frozen storage, adding 2% and 3% SEW to Pacific whiting surimi during chopping significantly (P < 0.05) increased the force and deformation values compared to adding the respective EW before freezing. The highest (P < 0.05) force (175.2 g) and deformation (9.0 mm) values after 12 mo were obtained when 3% SEW was added during chopping. Enzyme autolysis showed that addition of 2% EW protein was effective at inhibiting enzyme activity. During setting, adding 2% SEW maintained force (1047.4 g) and deformation (17.9 mm) values similar (P > 0.05) to CON (1055.1 g; 19.3 mm) and significantly (P < 0.05) better than 2% REW (666.1 g; 15.6 mm). Texture results corresponded well to other data where 2% SEW showed the lowest total sulfhydryl groups (48.3 mole/10(5) g), and higher elastic modulus (G'), which suggests improved protein interaction for gel formation. Overall, the addition of 2% to 3% SEW improved gel textural properties of Pacific whiting and Alaska pollock fish protein.

Authors+Show Affiliations

OSU Seafood Lab & Dept. of Food Science and Technology, Oregon State Univ., 2001 Marine Dr., #253, Astoria, OR 97103, USA. angeeh@hotmail.comNo affiliation info availableNo affiliation info available

Pub Type(s)

Comparative Study
Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

20492101

Citation

Hunt, Angela, et al. "Effect of Various Types of Egg White On Characteristics and Gelation of Fish Myofibrillar Proteins." Journal of Food Science, vol. 74, no. 9, 2009, pp. C683-92.
Hunt A, Park JW, Handa A. Effect of various types of egg white on characteristics and gelation of fish myofibrillar proteins. J Food Sci. 2009;74(9):C683-92.
Hunt, A., Park, J. W., & Handa, A. (2009). Effect of various types of egg white on characteristics and gelation of fish myofibrillar proteins. Journal of Food Science, 74(9), C683-92. https://doi.org/10.1111/j.1750-3841.2009.01354.x
Hunt A, Park JW, Handa A. Effect of Various Types of Egg White On Characteristics and Gelation of Fish Myofibrillar Proteins. J Food Sci. 2009 Nov-Dec;74(9):C683-92. PubMed PMID: 20492101.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of various types of egg white on characteristics and gelation of fish myofibrillar proteins. AU - Hunt,Angela, AU - Park,Jae W, AU - Handa,Akihiro, PY - 2010/5/25/entrez PY - 2010/5/25/pubmed PY - 2010/9/29/medline SP - C683 EP - 92 JF - Journal of food science JO - J Food Sci VL - 74 IS - 9 N2 - Three types of egg white protein (regular dried egg white [REW], special dried egg white [SEW], and liquid egg white [LEW]) were compared for their effect in surimi (CON), containing no egg white (EW). They were characterized for enzyme inhibition and time of EW addition, either with cryoprotectants prior to freezing or during gel preparation, using Pacific whiting surimi. In addition, the setting (suwari) effect and fish protein-EW protein interactions (dynamic rheological properties, total sulfhydryl groups, and fracture gel analysis) were evaluated using Alaska pollock surimi. After 12 mo frozen storage, adding 2% and 3% SEW to Pacific whiting surimi during chopping significantly (P < 0.05) increased the force and deformation values compared to adding the respective EW before freezing. The highest (P < 0.05) force (175.2 g) and deformation (9.0 mm) values after 12 mo were obtained when 3% SEW was added during chopping. Enzyme autolysis showed that addition of 2% EW protein was effective at inhibiting enzyme activity. During setting, adding 2% SEW maintained force (1047.4 g) and deformation (17.9 mm) values similar (P > 0.05) to CON (1055.1 g; 19.3 mm) and significantly (P < 0.05) better than 2% REW (666.1 g; 15.6 mm). Texture results corresponded well to other data where 2% SEW showed the lowest total sulfhydryl groups (48.3 mole/10(5) g), and higher elastic modulus (G'), which suggests improved protein interaction for gel formation. Overall, the addition of 2% to 3% SEW improved gel textural properties of Pacific whiting and Alaska pollock fish protein. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/20492101/Effect_of_various_types_of_egg_white_on_characteristics_and_gelation_of_fish_myofibrillar_proteins_ L2 - https://doi.org/10.1111/j.1750-3841.2009.01354.x DB - PRIME DP - Unbound Medicine ER -