Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 65, Issue -, Pages 122-127Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.lwt.2015.07.074
Keywords
Tuna; Surimi; Trypsin inhibitor; Gel properties; Proteinases
Categories
Funding
- Thailand Research Fund
- Thaksin University [RSA5580027]
- Office of the Higher Education Commission
- TRF
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Effects of partially purified trypsin inhibitor from the roe of yellowfin tuna (Thunnus albacores) (TIYTR) at different levels (0-3.0 g/100 g) on gelling properties of bigeye snapper (Priacanthus macracanthus) surimi were investigated. TIYTR showed inhibitory activity against proteolysis in kamaboko (40/90 degrees C) and modori (60/90 degrees C) gels in a concentration-dependent manner. Myosin heavy chain (MHC) was more retained in both gels when the level of TIYTR increased up to 3.0 g/100 g. This was associated with the increased breaking force and deformation as well as lowered protein degradation as evidenced by the decrease in trichloroacetic acid-soluble peptide content (p < 0.05). Whiteness of kamaboko and modori gels slightly decreased with increasing TIYTR levels (p < 0.05). However, water-holding capacity of both gels was improved as TIYTR level increased (p < 0.05). Incorporation of TIYTR, beef plasma protein (BPP) and egg white (EW) at a level of 3.0 g/100 g resulted in the increased breaking force and deformation of surimi gels. Nevertheless, TIYTR and BPP showed the higher gel strengthening effect than EW. Therefore, TIYTR could be used as an alternative cheap proteinase inhibitor to improve gel strength of surimi. (C) 2015 Elsevier Ltd. All rights reserved.
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