| Title | Extraction of sardine myoglobin and its effect on gelation properties of Pacific whiting surimi. |
| Publication Type | Journal Article |
| Year of Publication | 2007 |
| Authors | Park, JD, Park, JW |
| Journal | J Food Sci |
| Volume | 72 |
| Issue | 4 |
| Pagination | C202-7 |
| Date Published | 2007 May |
| ISSN | 1750-3841 |
| Keywords | Ammonium Sulfate, Analysis of Variance, Animals, Blood Proteins, Calorimetry, Differential Scanning, Cattle, Electrophoresis, Polyacrylamide Gel, Ethanol, Fish Products, Fish Proteins, Gadiformes, Gelatin, Myoglobin, Pacific Ocean, Pigments, Biological, Rheology, Temperature |
| Abstract | Myoglobin (Mb) was extracted from Pacific sardine and added to Pacific whiting surimi to measure its effects on protein gelation. The purity of Mb extract was determined by SDS-PAGE. Mb extract using ethanol showed higher purity than Mb extract using ammonium sulfate. The addition of 0.2% Mb significantly reduced breaking force. However, a synergistic effect of 1.0% Mb was observed with 1.0% beef plasma protein (BPP) to increase surimi gel strength. The highest storage modulus of gels was observed at 1.0% Mb addition, which corresponded with the nonfracture gel and also supported a synergistic interaction between 1.0% Mb and 1.0% BPP. Differential scanning calorimetry showed Mb addition might have affected myosin denaturation and aggregation. |
| DOI | 10.1111/j.1750-3841.2007.00322.x |
| Alternate Journal | J. Food Sci. |
| PubMed ID | 17995761 |
