Dynamic rheological, microstructural and physicochemical properties of blend fish protein recovered from kilka (Clupeonella cultriventris) and silver carp (Hypophthalmichthys molitrix) by the pH-shift process or washing-based technology
Artikel i vetenskaplig tidskrift, 2017

This study aimed to evaluate how blending pH-shift produced protein isolates from gutted kilka (Clupeonella cultriventris) and silver carp (Hypophthalmichthys molitrix) affected dynamic rheological and chemical properties of the proteins as well as microstructural and physico-mechanical properties of produced gels. Studied variables were protein solubilization pH (acid vs. alkaline) and blending step (before or after protein precipitation). Comparisons were made with conventionally washed minces from kilka and silver carp fillets; either alone or after blending. Rheological studies revealed that blending alkali-produced protein isolates before precipitation resulted in rapid increase of G′ reflecting the formation of intermolecular protein-protein interactions with higher rate. Furthermore, blending of alkali-produced protein isolates and washed minces, respectively, of kilka and silver carp improved physico-mechanical properties of the resultant gels compared to pure kilka proteins. However, the pH-shift method showed higher efficacy in development of blend surimi at the same blending ratio compared to the conventional washing.

Dynamic rheology

Washed mince

Functional properties

Protein isolate

Blend surimi

pH-shift method

Författare

Mehdi Abdollahi Khozaghi

Chalmers, Biologi och bioteknik, Livsmedelsvetenskap

Masoud Rezaei

Tarbiat Modares University

Ali Jafarpour

University of Mazandaran Faculty of Natural Resources

Ingrid Undeland

Chalmers, Biologi och bioteknik, Livsmedelsvetenskap

Food Chemistry

0308-8146 (ISSN)

Vol. 229 695-709

Ämneskategorier

Livsmedelsvetenskap

Styrkeområden

Livsvetenskaper och teknik

DOI

10.1016/j.foodchem.2017.02.133

Mer information

Skapat

2017-10-08