pH shift protein recovery with organic acids on texture and color of cooked gels.
J Sci Food Agric
; 95(2): 275-80, 2015 Jan.
Article
en En
| MEDLINE
| ID: mdl-24777972
ABSTRACT
BACKGROUND:
Isoelectric solubilization and precipitation (ISP) processing uses pH shifts to separate protein from fish frames, which may increase commercial interest for silver carp. Texture and color properties of gels made from silver carp protein recovered at different pH strategies and organic acid types were compared. ISP was applied to headed gutted silver carp using 10 mol L(-1) sodium hydroxide (NaOH) and either glacial acetic acid (AA) or a (11) formic and lactic acid combination (F&L). Protein gels were made with recovered protein and standard functional additives.RESULTS:
Texture profile analysis and the Kramer shear test showed that protein gels made from protein solubilized at basic pH values were firmer, harder, more cohesive, gummier and chewier (P < 0.05) than proteins solubilized under acidic conditions. Acidic solubilization led to whiter (P < 0.05) gels, and using F&L during ISP yielded whiter gels under all treatments (P < 0.05).CONCLUSION:
Gels made from ISP-recovered silver carp protein using organic acids show potential for use as a functional ingredient in restructured foods.Palabras clave
Texto completo:
1
Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Ácidos
/
Carpas
/
Proteínas en la Dieta
/
Calidad de los Alimentos
/
Proteínas de Peces
/
Productos Pesqueros
/
Manipulación de Alimentos
Límite:
Animals
/
Humans
Idioma:
En
Revista:
J Sci Food Agric
Año:
2015
Tipo del documento:
Article
País de afiliación:
Estados Unidos