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http://dspace.mediu.edu.my:8181/xmlui/handle/10261/29414| Title: | Gelling Properties of Atlantic Croaker Surimi Processed by Acid or Alkaline Solubilization |
| Keywords: | transglutaminase surimi acid alkaline solubilization |
| Publisher: | Blackwell Publishing |
| Description: | Paper No. FSR-03-40 of the Journal Series of the Department of Food Science, North Carolina State University, Raleigh, NC 27695-7624. Textural properties of gels from Atlantic croaker surimi recovered by isoelectric precipitation, following acid (AC) or alkaline (AL) solubilization, were compared with that of conventionally washed (CW) surimi. Gel strengths were in the order of AL > AC > CW, with higher gel strength and deformability induced by microbial transglutaminase addition. None of the surimi treatments evidenced endogenous TGase activity. Salt (2% NaCl) addition had variable effects. Proteolysis was evident by sodium dodecyl sulfate-polyacrylamide gel electrophoresis in gels from all treatments when preincubated at 30 °C or 40 °C. This work was also sponsored in part by the University of North Carolina Sea Grant College Program by Projects R/SST-24 and R/SST-26 from the National Oceanic and Atmospheric Administration, NOAA. The definitive version is available at www.blackwell-synergy.com. Peer reviewed |
| URI: | http://dspace.mediu.edu.my:8181/xmlui/handle/10261/29414 |
| Other Identifiers: | Journal of Food Science Volume 69 Issue 4 Page FCT328-FCT333, May 2004 http://www.blackwell-synergy.com/doi/abs/10.1111/j.1365-2621.2004.tb06335.x 1750-3841 http://hdl.handle.net/10261/29414 10.1111/j.1365-2621.2004.tb06335.x |
| Appears in Collections: | Digital Csic |
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