A comparative study on physical properties and chemical interactions of gels from tilapia meat pastes induced by heat and pressure

Journal of Texture Studies

Volumn 41, Issue 2, 2010, Pages 153-170

  Tan, Fa Jui ^a   Lai, Kung Ming ^b,c   Hsu, Kuo Chiang ^d  

^a NATIONAL CHUNG HSING UNIVERSITY   (Taiwan)

^b CHUNG SHAN MEDICAL UNIVERSITY   (Taiwan)

^c CHUNG SHAN MEDICAL UNIVERSITY HOSPITAL   (Taiwan)

^d CHINA MEDICAL UNIVERSITY   (Taiwan)

Author keywords

Chemical interaction; Gel forming ability; Heat; Hydrostatic pressure; Rheological property

Indexed keywords

TILAPIA;

EID: 77954473729     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/j.1745-4603.2010.00219.x     Document Type: Article

References (30)

1. AUTIO K, KIESVAARA M, POLVINEN K. Heat-induced gelation of minced rainbow trout (Salmo gairdneri): Effect of pH, sodium chloride and setting. J. Food Sci. 1989, 54:805-823.
2. BALNY C, MASSON P. Effects of high pressure on proteins. Food Rev. Int. 1993, 9:611-628.
3. BOYE SW, LANIER TC. Effects of heat-stable alkaline protease activity of Atlantic menhaden (Brevoorti tyrannus) on surimi gels. J. Food Sci. 1988, 53:1340-1398.
4. CARLEZ A, BORDERIAS AJ, DUMAY E, CHEFTEL JC. High pressure gelation of fish myofibrillar proteins. Food Macromolecules and Colloids 1995, Dickinson E, Lorient D, In, eds., Royal Society of Chemistry, London, U.K
5. CHAN JK, GILL TA, THOMPSON JW, SINGER DS. Herring surimi during low temperature setting, physicochemical and textural properties. J. Food Sci. 1995, 60:1248-1253.
6. CHANG-LEE MV, PACHECO-AGUILAR R, CRAWFORD DL, LAMPILA LE. Proteolytic activity of surimi from Pacific whiting (Merluccius productus) and heat-set gel texture. J. Food Sci. 1989, 54:1116-1119.
7. CHEFTEL JC. Effects of high hydrostatic pressure on food constituents: An overview. High Pressure and Biotechnology 1992, Balny C. In, ed., John Libbey Eurotext Ltd., London, England
8. CHEFTEL JC, CULIOLI J. Effects of high pressure on meat: A review. Meat Sci. 1997, 46:211-236.
9. CHUNG YC, GEBREHIWOT A, FARKAS DF, MORRISSEY MT. Gelation of surimi by hydrostatic pressure. J. Food Sci. 1994, 59:543-524.
10. GILL TA, CONWAY JT. Thermal aggregation of cod (Gadus morhua) muscle proteins using 1-ethyl-3-(3-dimethylaminopropyl) carbodiimide as a zero length cross-linker. Agric. Biol. Chem. 1989, 53:2553-2562.
11. GILLELAND GM, LANIER TC, HAMANN DD. Covalent bonding in pressure-induced fish protein gels. J. Food Sci. 1997, 62(4):733-716.
12. HOOVER DG, METRICK C, PAPINEAU AM, FARKAS DF, KNORR D. Biological effects of high hydrostatic pressure on food microorganisms. Food Tech. 1989, 43:99-107.
13. HSU KC, JAO CL. Effect of pretreatment of hydrostatic pressure on physicochemical properties of tilapia muscle protein gels induced by setting. J. Food Sci. 2007, 72:E73-E78.
14. HSU KC, KO WC. Effect of hydrostatic pressure on aggregation and viscoelastic properties of tilapia (Orechromis niloticus) myosin. J. Food Sci. 2001, 66:1158-1162.
15. HWANG JS, LAI KM, HSU KC. Changes in textural and rheological properties of gels from tilapia muscle proteins induced by high pressure and setting. Food Chem. 2007, 104:746-753.
16. IKEUCHI Y, TANJI H, KIM K, SUZUKI A. Dynamic rheological measurements on heat-induced pressurized actomyosin gels. J. Agric. Food Chem. 1992, 40:1751-1755.
17. KO WC, JAO CL, HSU KC. Effect of hydrostatic pressure on the molecular conformation of tilapia (Orechromis niloticus) myosin. J. Food Sci. 2003, 68:1192-1195.
18. LEE H, LANIER TC. The role of covalent crosslinking in the texturizing of muscle protein sols. J. Muscle Foods 1995, 6:125-138.
19. LOWRY OH, ROSEBROUGH NJ, FARR AL, RANDALL RJ. Protein measurement with Folin phenol reagent. J. Biol. Chem. 1951, 193:256-275.
20. MONTERO P, PÉREZ-MATEOS M, SOLAS T. Comparison of different gelation methods using washed sardine (Sardina pilchardus) mince: Effects of temperature and pressure. J. Agric. Food Chem. 1997, 45:4612-4618.
21. NISHIMOTO SI, HASHIMOTO A, SEKI N, ARAI KI. Setting of mixed salted meat paste of two fish species in relation to cross-linking reaction of myosin heavy chain. Nippon Suisan Gakkaishi 1988, 54:1227-1235.
22. NIWA E, MATUSBARA Y, HAMADA Y. Participation of S-S bonding in the appearance of setting. Nippon Suisan Gakkaishi 1982, 49:727.
23. OKAMOTO M, KAWAMURA Y, HAYASHI R. Application of high pressure to food processing: Textural comparison of pressure- and heat-induced gels of food proteins. Agric. Biol. Chem. 1990, 54:183-189.
24. PÉREZ-MATEOS M, LOURENÇO H, MONTERO P, BORDERIAS J. Rheological and biochemical characteristic of high pressure and heat-induced gels from blue whiting (Micromesistius poutassou) muscle protein. J. Agric. Food Chem. 1997, 45:44-49.
25. ROUSSEL H, CHEFTEL JC. Mechanisms of gelation of sardine proteins: Influence of thermal processing and of various additives on the texture and protein solubility of kamaboko gels. Int. J. Food Sci. Tech. 1990, 25:260-280.
26. SAEKI H, ISEYA Z, SUGIURA S, SEKI N. Gel forming characteristics of frozen surimi from chum salmon in the presence of protease inhibitors. J. Food Sci. 1995, 60:917-921.
27. SANO T, NOGUCHI SF, MATSUMOTO JJ, TSUCHIYA T. Thermal gelation characteristics of myosin subfragments. J. Food Sci. 1990, 55:55-58.
28. SAREEVORAVITKUL R, SIMPSON BK, RAMASWAMY HS. Comparative properties of bluefish (Pomatomus saltatrix) gels formulated by high hydrostatic pressure and heat. J. Aquat. Food Prod. Tech. 1996, 5:65-79.
29. SHIE JS, PARK JW. Physical characteristics of surimi seafood as affected by thermal processing conditions. J. Food Sci. 1999, 64:287-290.
30. TSUKAMASA Y, SATO K, SHIMIZU Y, IMAI C, SUGIYAMA M, MINEGISHI Y, KAWABATA M. ε-(α-Glutamyl)lysine crosslink formation in sardine myofibril sol during setting at 25? J. Food Sci. 1993, 58:785-787.