Physico-chemical properties of red tilapia (Oreochromis spp.) during surimi and kamaboko gel preparation
Physico-chemical properties of red tilapia mince during the preparation of surimi and kamaboko gel were evaluated to determine the potential of red tilapia as a source for surimi. Processing of red tilapia for surimi and kamaboko gel resulted in a significant lower Ca2+ ATPase activity, protein and...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Faculty of Food Science and Technology, Universiti Putra Malaysia
2017
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| Online Access: | http://psasir.upm.edu.my/id/eprint/58361/1/%2847%29.pdf |
| _version_ | 1796976884688355328 |
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| author | Seighalani, Fariba Zad Bagher Bakar, Jamilah Saari, Nazamid |
| author_facet | Seighalani, Fariba Zad Bagher Bakar, Jamilah Saari, Nazamid |
| author_sort | Seighalani, Fariba Zad Bagher |
| collection | UPM |
| description | Physico-chemical properties of red tilapia mince during the preparation of surimi and kamaboko gel were evaluated to determine the potential of red tilapia as a source for surimi. Processing of red tilapia for surimi and kamaboko gel resulted in a significant lower Ca2+ ATPase activity, protein and fat than mincemeat. Thermograms of Differential Scanning Calorimetry (DSC) showed three peaks at 31.0, 54.5 and 72.0°C for the mince and only two peaks for surimi and kamaboko gel respectively. Enthalpies of myosin peaks in surimi and kamaboko gel were lower compared to the mincemeat, but there were no significant differences among the enthalpies (∆H) of their actin peaks. The highest maximum storage modulus (G’max) was obtained at 78.5°C for kamaboko gel which corresponded to 2420 Pa. The sodium dodecyl sulfate (SDS-PAGE) gel showed apparent intensity different in myosin (205 kDa) and no obvious differences for actin (43 kDa). |
| first_indexed | 2024-03-06T09:32:09Z |
| format | Article |
| id | upm.eprints-58361 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T09:32:09Z |
| publishDate | 2017 |
| publisher | Faculty of Food Science and Technology, Universiti Putra Malaysia |
| record_format | dspace |
| spelling | upm.eprints-583612018-01-12T02:36:37Z http://psasir.upm.edu.my/id/eprint/58361/ Physico-chemical properties of red tilapia (Oreochromis spp.) during surimi and kamaboko gel preparation Seighalani, Fariba Zad Bagher Bakar, Jamilah Saari, Nazamid Physico-chemical properties of red tilapia mince during the preparation of surimi and kamaboko gel were evaluated to determine the potential of red tilapia as a source for surimi. Processing of red tilapia for surimi and kamaboko gel resulted in a significant lower Ca2+ ATPase activity, protein and fat than mincemeat. Thermograms of Differential Scanning Calorimetry (DSC) showed three peaks at 31.0, 54.5 and 72.0°C for the mince and only two peaks for surimi and kamaboko gel respectively. Enthalpies of myosin peaks in surimi and kamaboko gel were lower compared to the mincemeat, but there were no significant differences among the enthalpies (∆H) of their actin peaks. The highest maximum storage modulus (G’max) was obtained at 78.5°C for kamaboko gel which corresponded to 2420 Pa. The sodium dodecyl sulfate (SDS-PAGE) gel showed apparent intensity different in myosin (205 kDa) and no obvious differences for actin (43 kDa). Faculty of Food Science and Technology, Universiti Putra Malaysia 2017 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/58361/1/%2847%29.pdf Seighalani, Fariba Zad Bagher and Bakar, Jamilah and Saari, Nazamid (2017) Physico-chemical properties of red tilapia (Oreochromis spp.) during surimi and kamaboko gel preparation. International Food Research Journal, 24 (3). pp. 1248-1254. ISSN 1985-4668; ESSN: 2231-7546 http://www.ifrj.upm.edu.my/24%20(03)%202017/(47).pdf |
| spellingShingle | Seighalani, Fariba Zad Bagher Bakar, Jamilah Saari, Nazamid Physico-chemical properties of red tilapia (Oreochromis spp.) during surimi and kamaboko gel preparation |
| title | Physico-chemical properties of red tilapia (Oreochromis spp.) during surimi and kamaboko gel preparation |
| title_full | Physico-chemical properties of red tilapia (Oreochromis spp.) during surimi and kamaboko gel preparation |
| title_fullStr | Physico-chemical properties of red tilapia (Oreochromis spp.) during surimi and kamaboko gel preparation |
| title_full_unstemmed | Physico-chemical properties of red tilapia (Oreochromis spp.) during surimi and kamaboko gel preparation |
| title_short | Physico-chemical properties of red tilapia (Oreochromis spp.) during surimi and kamaboko gel preparation |
| title_sort | physico chemical properties of red tilapia oreochromis spp during surimi and kamaboko gel preparation |
| url | http://psasir.upm.edu.my/id/eprint/58361/1/%2847%29.pdf |
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