Document Detail

Negative roles of salt in gelation properties of fish protein isolate.
MedLine Citation:
PMID:  19019100     Owner:  NLM     Status:  MEDLINE    
Salt effect on gelling properties of fish protein isolate (FPI) prepared by acid- and alkali-aided extraction was investigated. Acid- or alkali-extracted FPI formed significantly better gel texture with 0% NaCl than with 3% NaCl. Texture properties of acid- or alkali-extracted FPI decreased as NaCl content increased, especially at 2% to 3% salt. Contrarily, salt significantly promoted texture qualities of conventional surimi gels. The effect was highlighted when they were subjected to low temperature setting. The myofibrillar proteins in FPI were not solubilized when NaCl was added, perhaps due to protein aggregation caused by acid or alkali extraction. FPI solubility, however, was not closely related to their texture properties. Cold setting did not promote texture properties of FPI gels as much as conventional surimi gels. Acid-extracted gels gave the best color properties.
Y S Kim; J W Park
Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't; Research Support, U.S. Gov't, Non-P.H.S.    
Journal Detail:
Title:  Journal of food science     Volume:  73     ISSN:  1750-3841     ISO Abbreviation:  J. Food Sci.     Publication Date:  2008 Oct 
Date Detail:
Created Date:  2008-11-21     Completed Date:  2009-01-29     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0014052     Medline TA:  J Food Sci     Country:  United States    
Other Details:
Languages:  eng     Pagination:  C585-8     Citation Subset:  IM    
Dept. of Food Science & Technology, Seafood Research and Education Center, Oregon State Univ., 2001 Marine Dr. #253 Astoria, OR 97103, USA.
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MeSH Terms
Fish Proteins / chemistry*,  drug effects*,  isolation & purification
Gels / chemistry*
Hydrogen-Ion Concentration
Sodium Chloride / administration & dosage*
Reg. No./Substance:
0/Fish Proteins; 0/Gels; 7647-14-5/Sodium Chloride

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