Structural and biochemical properties of silver carp surimi as affected by comminution method.
Food Chem
; 287: 85-92, 2019 Jul 30.
Article
in En
| MEDLINE
| ID: mdl-30857722
ABSTRACT
Effects of two typical comminution methods (shearing and blending) on structural and biochemical properties of silver carp surimi were comparatively investigated. Surimi myofibrils in striated appearance were progressively disrupted within 15â¯min of blending. The myofibrils were completely disintegrated after shearing for 5â¯min. Surface hydrophobicity of surimi increased and then gradually decreased (pâ¯<â¯0.05) under shearing, while it continuously increased (pâ¯<â¯0.05) under blending. As shearing time was extended, α-helical structure decreased and ß-sheet structure increased simultaneously; surface active sulfhydryl content (SH) increased and then decreased (pâ¯<â¯0.05); and intensity of myosin heavy chain (MHC) was gradually reduced. However, secondary structure, MHC intensity and SH were slightly changed as blending time extended. Ca2+-ATPase activities increased and then declined (pâ¯<â¯0.05) with transition times at 1â¯min and 5â¯min under shearing and blending, respectively. Results indicated that shearing disrupted the ultrastructure and changed biochemical properties of surimi more pronouncedly than blending.
Key words
1-Anilino-8-napthalenesulfonate (PubChem CID: 1369); 5, 5-Dithiobis (2-nitrobenzoic acid) (PubChem CID: 6254); Acetone (PubChem CID: 180); Adenosine triphosphate (PubChem CID: 5957); Ca(2+)-ATPase; Comminution; Conformational structure; Glutaraldehyde (PubChem CID: 3485); Myofibrillar protein; Surface hydrophobicity
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
Carps
/
Fish Products
Limits:
Animals
Language:
En
Journal:
Food Chem
Year:
2019
Document type:
Article