Physicochemical properties of grass carp surimi as affected by pH and NaCl concentration during washing
ABSTRACTThe objective of this study was to investigate the effects of various pHs and NaCl concentrations on physicochemical properties of surimi from grass carp during washing. Surimi protein recovery was higher with 0.25% and 0.5% NaCl at the pH 5 or 7 than that with other pHs and NaCl concentrati...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2023-09-01
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| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | https://www.tandfonline.com/doi/10.1080/10942912.2023.2197168 |
| _version_ | 1797202461182656512 |
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| author | Yudong Wang Yuxin Tian Jingwen Sun Hong Yang |
| author_facet | Yudong Wang Yuxin Tian Jingwen Sun Hong Yang |
| author_sort | Yudong Wang |
| collection | DOAJ |
| description | ABSTRACTThe objective of this study was to investigate the effects of various pHs and NaCl concentrations on physicochemical properties of surimi from grass carp during washing. Surimi protein recovery was higher with 0.25% and 0.5% NaCl at the pH 5 or 7 than that with other pHs and NaCl concentrations, while the highest recovery was obtained with 0.25% NaCl at the pH 7. It decreased protein recovery and salt-soluble protein of surimi as NaCl increased by more than 1.0% during washing. The water-soluble protein content was significantly higher at the pH 3 than at other pHs, while the SDS-PAGE of surimi protein exhibited intense sarcoplasmic protein bands at the pH 3. There were significantly fewer hydrophobic groups of actomyosin treated with 0.25% NaCl at the pH 5 or 7 than that with other pHs and NaCl concentrations in washing solution. The α-helix of actomyosin was increased with the increase of NaCl during washing. In general, the washing with 0.25%−0.5% NaCl at the pH 5–7 could significantly increase the yield of surimi from grass carp. |
| first_indexed | 2024-03-11T18:20:06Z |
| format | Article |
| id | doaj.art-6a8c7fe3d6e647969472fd34edaf3954 |
| institution | Directory Open Access Journal |
| issn | 1094-2912 1532-2386 |
| language | English |
| last_indexed | 2024-04-24T08:03:48Z |
| publishDate | 2023-09-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | International Journal of Food Properties |
| spelling | doaj.art-6a8c7fe3d6e647969472fd34edaf39542024-04-17T13:20:13ZengTaylor & Francis GroupInternational Journal of Food Properties1094-29121532-23862023-09-0126195296210.1080/10942912.2023.2197168Physicochemical properties of grass carp surimi as affected by pH and NaCl concentration during washingYudong Wang0Yuxin Tian1Jingwen Sun2Hong Yang3College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, ChinaCollege of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, ChinaCollege of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, ChinaCollege of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, ChinaABSTRACTThe objective of this study was to investigate the effects of various pHs and NaCl concentrations on physicochemical properties of surimi from grass carp during washing. Surimi protein recovery was higher with 0.25% and 0.5% NaCl at the pH 5 or 7 than that with other pHs and NaCl concentrations, while the highest recovery was obtained with 0.25% NaCl at the pH 7. It decreased protein recovery and salt-soluble protein of surimi as NaCl increased by more than 1.0% during washing. The water-soluble protein content was significantly higher at the pH 3 than at other pHs, while the SDS-PAGE of surimi protein exhibited intense sarcoplasmic protein bands at the pH 3. There were significantly fewer hydrophobic groups of actomyosin treated with 0.25% NaCl at the pH 5 or 7 than that with other pHs and NaCl concentrations in washing solution. The α-helix of actomyosin was increased with the increase of NaCl during washing. In general, the washing with 0.25%−0.5% NaCl at the pH 5–7 could significantly increase the yield of surimi from grass carp.https://www.tandfonline.com/doi/10.1080/10942912.2023.2197168Grass carpSurimipHNaClActomyosinα-helix |
| spellingShingle | Yudong Wang Yuxin Tian Jingwen Sun Hong Yang Physicochemical properties of grass carp surimi as affected by pH and NaCl concentration during washing International Journal of Food Properties Grass carp Surimi pH NaCl Actomyosin α-helix |
| title | Physicochemical properties of grass carp surimi as affected by pH and NaCl concentration during washing |
| title_full | Physicochemical properties of grass carp surimi as affected by pH and NaCl concentration during washing |
| title_fullStr | Physicochemical properties of grass carp surimi as affected by pH and NaCl concentration during washing |
| title_full_unstemmed | Physicochemical properties of grass carp surimi as affected by pH and NaCl concentration during washing |
| title_short | Physicochemical properties of grass carp surimi as affected by pH and NaCl concentration during washing |
| title_sort | physicochemical properties of grass carp surimi as affected by ph and nacl concentration during washing |
| topic | Grass carp Surimi pH NaCl Actomyosin α-helix |
| url | https://www.tandfonline.com/doi/10.1080/10942912.2023.2197168 |
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