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Effects of nano-scaled fish bone on the gelation properties of Alaska pollock surimi.
Food Chem. 2014 May 01; 150:463-8.FC

Abstract

Gelation properties of Alaska pollock surimi as affected by addition of nano-scaled fish bone (NFB) at different levels (0%, 0.1%, 0.25%, 0.5%, 1% and 2%) were investigated. Breaking force and penetration distance of surimi gels after setting increased significantly as NFB concentration increased up to 1%. The first peak temperature and value of storage modulus (G'), which is known to relate to the unfolding and aggregation of light meromyosin, increased as NFB concentration increased. In addition, 1% NFB treatment demonstrated the highest G' after gelation was completed. The activity of endogenous transglutaminase (TGase) in Alaska pollock surimi increased as NFB calcium concentration increased. The intensity of myosin heavy chain cross-links also increased as NFB concentration increased indicating the formation of more ε-(γ-glutamyl) lysine covalent bond by endogenous TGase and calcium ions from NFB.

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Authors+Show Affiliations

Yin T
College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China; Oregon State University Seafood Research and Education Center, 2001 Marine Drive #253, Astoria, OR 97103, United States.
Park JW
Oregon State University Seafood Research and Education Center, 2001 Marine Drive #253, Astoria, OR 97103, United States. Electronic address: Jae.Park@oregonstate.edu.

MeSH

AnimalsBone and BonesFish ProductsFish ProteinsFood AdditivesFood HandlingGadiformesGelsNanoparticlesTemperatureTransglutaminases

Pub Type(s)

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

Language

eng

PubMed ID

24360476

Citation

Yin, Tao, and Jae W. Park. "Effects of Nano-scaled Fish Bone On the Gelation Properties of Alaska Pollock Surimi." Food Chemistry, vol. 150, 2014, pp. 463-8.
Yin T, Park JW. Effects of nano-scaled fish bone on the gelation properties of Alaska pollock surimi. Food Chem. 2014;150:463-8.
Yin, T., & Park, J. W. (2014). Effects of nano-scaled fish bone on the gelation properties of Alaska pollock surimi. Food Chemistry, 150, 463-8. https://doi.org/10.1016/j.foodchem.2013.11.041
Yin T, Park JW. Effects of Nano-scaled Fish Bone On the Gelation Properties of Alaska Pollock Surimi. Food Chem. 2014 May 1;150:463-8. PubMed PMID: 24360476.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effects of nano-scaled fish bone on the gelation properties of Alaska pollock surimi. AU - Yin,Tao, AU - Park,Jae W, Y1 - 2013/11/16/ PY - 2013/06/28/received PY - 2013/10/25/revised PY - 2013/11/07/accepted PY - 2013/12/24/entrez PY - 2013/12/24/pubmed PY - 2014/8/26/medline KW - Gelation KW - Nano-scaled fish bone KW - SDS–PAGE KW - Surimi KW - Transglutaminase SP - 463 EP - 8 JF - Food chemistry JO - Food Chem VL - 150 N2 - Gelation properties of Alaska pollock surimi as affected by addition of nano-scaled fish bone (NFB) at different levels (0%, 0.1%, 0.25%, 0.5%, 1% and 2%) were investigated. Breaking force and penetration distance of surimi gels after setting increased significantly as NFB concentration increased up to 1%. The first peak temperature and value of storage modulus (G'), which is known to relate to the unfolding and aggregation of light meromyosin, increased as NFB concentration increased. In addition, 1% NFB treatment demonstrated the highest G' after gelation was completed. The activity of endogenous transglutaminase (TGase) in Alaska pollock surimi increased as NFB calcium concentration increased. The intensity of myosin heavy chain cross-links also increased as NFB concentration increased indicating the formation of more ε-(γ-glutamyl) lysine covalent bond by endogenous TGase and calcium ions from NFB. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/24360476/Effects_of_nano_scaled_fish_bone_on_the_gelation_properties_of_Alaska_pollock_surimi_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(13)01665-8 DB - PRIME DP - Unbound Medicine ER -