Gelation of shark meat under mild acidic conditions: Physicochemical and rheological characterization of the gel

Journal of Food Science

Volumn 67, Issue 7, 2002, Pages 2681-2686

  Venugopal, V ^a   Kakatkar, A ^a   Bongirwar, D R ^a   Karthikeyan, M ^b   Mathew, S ^b   Shamasundar, B A ^b  

^a BHABHA ATOMIC RESEARCH CENTRE   (India)

^b University   (India)

Author keywords

Acid induced gelation; Frequency sweep; Gel strength oscillation profile; Heat set gel; Shark meat

Indexed keywords

CHONDRICHTHYES;

EID: 0036752418     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2002.tb08798.x     Document Type: Article

References (37)

1. AOAC. 1995. Official Methods of Analysis. Washington, DC: American Official Analytical Chemists.
2. Chawla SP, Venugopal V, Nair PM. 1994. Gelation of proteins from washed muscle of threadfin bream (Nemipterus japonicus) under mild acidic conditions. J. Food Sci 61:362-366.
3. Egelandsdal B, Martinsen B, Autio K. 1995. Rheological parameters as predictor of protein functionality. A model study using myofibrils of different fiber type composition. Meat Sci 39:97-111.
4. Ellman GL. 1959. Tissue sulfhydryl groups. Arch Biochem Biophys 82:70-77.
5. FAO. 1997. Fishery statistics. Rome: Food and Agricultural Organization. p.363.
6. Foegeding EA, Brekke CJ, Xiong YL. 1991. Gelation of myofibrillar protein, In: Parris N, Barford R, editors. Interactions of food proteins. ACS Symposium Series No. 454. Washington DC: American Chemical Society. P 257-267.
7. Hamann DD. 1987. Methods for measuring rheological changes during thermally induced gelation of proteins. Food Technol 41(3):100-108.
8. Howell BK, Mathews AD, Donnelley AP. 1991. Thermal stability of fish myofibrils: a differential scanning calorimetric study. Int J Food Sci Technol 26:283-295.
9. Hudson HM, Daubert CR, Foegeding EA. 2000. Rheological and physical properties of derivatized whey protein powders, J Agri Food Chem 48:3112-3119.
10. Kamat GG, Lanier TC, Foegeding EA, Hamann DD. 1992. Non-disulfide covalent cross-linking of myosin heavy chain in settings of Alaska pollock and Atlantic croaker surimi. J Food Biochem 16:151-172.
11. Koreeda N, Ishigami T, Fujika, K. 1982. Kamaboko-forming capacity of shark meat. Bull Jap Soc Sci Fish 48:1815-1819.
12. Laemmli Y. 1970. Cleavage of structural proteins during assembly of the head of bacteriophage T4. Nature 227:680-685.
13. Lanier TC, Lee CM. 1992. Surimi technology. New York: Marcel Dekker.
14. Lee HG, Lanier TC, Hamann DD. 1997. Chemically induced covalent crosslinks affect thermo-rheological profiles of fish protein gels. J Food Sci 62:29-32.
15. Lilliford PJ. 1986. Texturisation of proteins. In: Mitchell JR, Ledward DA, editors. Functional properties of food macromolecules. Essex, UK: Elsevier. P 355-384.
16. Lowry OH, Rosebrough NJ, Farr AL, Randall RJ, 1951. Protein estimation with the Folin phenol reagent. J Biol Chem 193:266-275.
17. Lucey JA, Singh H. 1998. Formation and physical properties of acid milk gels: a review. Food Res Int 30:529-542.
18. Lupano CE, Gonzalez S. 1999. Gelation of whey protein concentrate-cassava starch in acidic conditions. J Agri Food Chem 47:918-923.
19. Mleko S, Foegeding EA. 2000. pH induced aggregation and weak gel formation of whey protein polymers. J Food Sci 65:139-143.
20. Nakamura K, Eide H, Nakamura L, Ishikawa, S. 1985. Studies on utilization of shark meat. II. Qualities of products prepared from shark meat. Bull Tokai Reg Fish Lab 115:23-28.
21. Niwa, E. 1992. Chemistry of surimi gelation. In: Lanier TC, Lee CM, editors. Surimi technology. New York: Marcel Dekker. P 399-427.
22. Oakenfull D, Pearce J, Burley RW 1997. Protein gelation. In: Damodaran S, Paraf A, editors. Food proteins and their applications. New York: Marcel Dekker P 111-142.
23. Okada M.1963. Elastic properties of kamaboko (fish meat gelly). Bull Tokai Reg Fish Res 36:26-126.
24. Shahidi F, Venugopal V. 1994. Solubilization and thermostability of water dispersions of muscle structural proteins of Atlantic herring (Clupea harengus). J Agri Food Chem 42:1440-1446.
25. Stone DW, Stanley AP, 1992. Gelation of fish muscle proteins. Food Res Int 25:381-388.
26. Suzuki T. 1981. Fish and krill processing technology. London: Applied Science Publishers.
27. Venugopal V. 1997. Functionality and potential applications of thermostable water dispersions of fish meat. Trend Food Sci Technol 8:271-276.
28. Venugopal V, Doke SN, Nair PM. 1994. Gelation of shark myofibrillar proteins by weak organic acids, Food Chem 50:185-190.
29. Venugopal V, Doke SN, Thomas P 1997. Thermostable water dispersion of shark meat and its application to prepare protein powder. J Aquatic Food Prod Technol 63:53-67.
30. Venugopal V and others. 2002. Lebensm. Wiss. U. Technol 35:185-190.
31. Venugopal V, Kakatkar A, Doke SN, Bongirwar DR. 2002. Restructured steaks from shark meat gel. Lebensm Wiss U Technol. Forthcoming.
32. Venugopal V, Martin AM, Patel TR, Vasanthan T, Omar S. 1995. Rheological and solubility characteristics of washed capelin (Mallotus villosus) mince in water. J Food Biochem 19:175-190.
33. Visessanguan S, Benjakul S, An H. 2000a, Porcine plasma proteins as a surimi protease inhibitor: Effects on actomyosin gelation, J Food Sci 65:607-611.
34. Visessanguan, S, Ogawa M, Nakai S, An H. 2000b, Physiological changes and mechanism of heat induced gelation of arrowtooth flounder. J Agri Food Chem. 48:1016-1023.
35. Wu JG, Hamann, DD, Foegeding EA. 1991. Myosin gelation kinetic study based on rheological measurements. J Agri Food Chem 39:221-236.
36. Xiong YL, Blanchard SP. 1994. Myofibrillar protein gelation. Viscoelastic changes related to heating procedures. J Food Sci 59:734-739.
37. Yoon WB, Kim BY, Park JW. 1999. Rheological characteristics of fibrinogen-thrombin solution and its effects on surimi gels. J Food Sci 64:291-294.