Effect of frozen storage on chemical and gel-forming properties of fish commonly used for surimi production in Thailand

被引：145

作者：

Benjakul, S ^{[1
]}

Visessanguan, W

Thongkaew, C

Tanaka, M

机构：

[1] Prince Sogkla Univ, Fac Agroind, Dept Food Technol, Songkhla 90112, Thailand

[2] Natl Ctr Genet Engn & Biotechnol, Natl Sci & Technol Dev Agcy, Pathum Thani 12120, Thailand

[3] Tokyo Univ Fisheries, Dept Food Sci & Technol, Minato, Tokyo 1088477, Japan

来源：

FOOD HYDROCOLLOIDS | 2005年 / 19卷 / 02期

基金：

日本学术振兴会;

关键词：

surimi; frozen storage; denaturation; formaldehyde; gel-forming ability;

D O I：

10.1016/j.foodhyd.2004.05.004

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The effect of frozen storage on the chemical and gel-forming properties of threadfin bream, bigeye snapper, lizardfish and croaker at -18 degreesC for up to 6 months was investigated. Muscle proteins underwent denaturation as indicated by a continuous decrease in Ca2+ -ATPase and solubility in 0.6 M KC1 throughout the storage (P < 0.05). Lizardfish produced higher formaldehyde, compared to other species, leading to a higher protein aggregation as shown by the considerable loss in solubility. Lipid oxidation during frozen storage occurred to different extent, depending upon the species. Both breaking force and deformation of surimi gels, produced from frozen fish decreased continuously with the increasing time of frozen storage (P < 0.05). Expressible moisture increased, whereas whiteness decreased with the extended storage (P < 0.05). The decline in gel-forming ability was associated with the decrease in Ca2+ -ATPase and mainly with formaldehyde formation. Microstructural study revealed that poor surimi gel matrix was caused by the frozen storage. (c) 2004 Elsevier Ltd. All rights reserved.

引用

页码：197 / 207

页数：11

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