Efect of Catla catla roe protein isolate on textural and sensorial properties of surimi gel from Piaractus brachypomus.

Prathamesh, R. Bharane and Cathrine, M. S. B. and Tanaji, G. Kudre (2020) Efect of Catla catla roe protein isolate on textural and sensorial properties of surimi gel from Piaractus brachypomus. Journal of Food Measurement and Characterization, 14. pp. 1391-1401.

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Abstract

Infuence of protein isolate from catla (Catla catla) roe at diferent levels (0–8%, w/w) on the textural and sensorial properties of surimi gel from red-bellied pacu (Piaractus brachypomus) were studied. Protein isolate from catla roe (CRPI) was prepared and evaluated for trypsin inhibitory activity. Surimi gels added with CRPI were subjected to shear stress, texture profle analysis, color, SDS-PAGE, microstructure, water holding capacity and sensorial analysis. CRPI had trypsin inhibitory activity of 771.7±12.57 unit/g. The CRPI efectively prevented the degradation of myosin heavy chain (MHC) in a concentration-dependent manner in both modori (65/90 °C) and kamaboko (40/90 °C) gels. Nevertheless, surimi gels incorporated with 6% CRPI (w/w) exhibited higher textural properties. This was witnessed by higher shear stress, hardness, springiness, cohesiveness, gumminess, chewiness, adhesiveness, fracture force, and water-holding capacity for both gels (P<0.05). Furthermore, increasing CRPI levels (8%, w/w) showed a detrimental efect on gelation. The whiteness of modori and kamaboko gels slightly decreased with increasing CRPI levels (P<0.05). The microstructure of modori and kamaboko gels added with 6% CRPI was more ordered and compact with fewer voids, demonstrating a preventive efect of CRPI on hydrolysis of myofbrillar proteins. Moreover, both gels added with 6% CRPI presented the higher texture and overall likeness scores than that of gels devoid of CRPI (P<0.05). Therefore, CRPI could be used as an alternative additive to improve the textural properties of red-bellied pacu surimi by mitigating autolysis caused by endogenous proteinase or serve as a co-gelling agent or binder.

Item Type:	Article
Uncontrolled Keywords:	Piaractus brachypomus · Surimi · Autolysis · Catla roe protein isolate · Inhibitors · Gel properties
Subjects:	600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry > Fish
Divisions:	Meat Fish and Poultry Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	02 Dec 2020 11:25
Last Modified:	02 Dec 2020 11:25
URI:	http://ir.cftri.res.in/id/eprint/14672

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