RESUMO
In this study, kamaboko gels were tyndallized at various temperatures and sterilization efficiency and impact on quality parameters were assessed. The microbiological, physical, and chemical properties of kamaboko gels were determined throughout the tyndallization process. Superior sterilization efficiency was achieved by tyndallization at a higher temperature; and the combination of heat-induced germination and thermal inactivation of spores was proposed as the main reason. The process had minimal effect on the color of gels. While tyndallized gels heated at 80 °C possessed superior physical properties, all gels showed impaired quality with the progress of heating cycles. Sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) revealed that the cause of alterations in quality differed depending on the processing temperature. This study suggests that the sterility of products could be improved by increasing the processing temperature, time or number of heating cycle.
Assuntos
Temperatura Alta , Infertilidade , Eletroforese em Gel de Poliacrilamida , Géis , Humanos , TemperaturaRESUMO
The quality of seasoned products of Alaska pollack (Theragra chalcogramma) roe declined dramatically during frozen storage. This research investigated the effects of processing sequence and frozen storage period on seasoned Alaska pollack roe product quality. In addition, the relationship between mechanical properties and protein composition of ovary membrane and eggshell was discussed. The seasoned roe product made by the Seasoning-Frozen storage process showed higher mechanical property values, better surface color and more stable protein composition. The results clarified that this process allowed endogenous transglutaminase to act before it had been denatured and effectively prevented protein degradation during frozen storage. The retardation of protein degradation was probably attributed to cryoprotective effects from components in seasoning solution.