Title
Biochemical and gelling properties of silver carp surimi as affected by harvesting season and chopping time
Author
Yating He, Jae W. Park, Tao Yin
Year
2019
Journal
Journal of Food Processing and Preservation
Abstract
Biochemical and gelling properties of silver carp surimi as affected by harvesting season and chopping process were investigated. Myosin from summer surimi exhibited higher endothermic transition peak temperatures and enthalpies compared to that from winter surimi. As the chopping time increased, surface hydrophobicity of summer surimi continuously increased, α‐helical structure decreased, and β‐sheet increased. However, surface hydrophobicity of winter surimi slightly increased as chopping continued to 9 min and then decreased, and secondary structures slightly changed. With chopping time increasing, both Ca2+‐ATPase activities and surface active sulfhydryl contents of two types of surimi climbed up and then declined, but with different transition patterns. The maximum textural values of summer and winter surimi gels were obtained at 12 and 15 min of chopping, respectively. Results indicated thermal stability of proteins from silver carp was changed by harvesting season, which affected proteins’ unfolding during chopping and gelling properties.
Instrument
J-1500
Keywords
Circular dichroism, Secondary structure, Chemical stability, Food science, Biochemistry