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Gel‐forming properties of surimi produced from bigeye snapper, Priacanthus tayenus and P macracanthus , stored in ice
Author(s) -
Benjakul Soottawat,
Visessanguan Wonnop,
Riebroy Siriporn,
Ishizaki Shoichiro,
Tanaka Munihiko
Publication year - 2002
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.1207
Subject(s) - trimethylamine , chemistry , myofibril , food science , marine fish , fish <actinopterygii> , zoology , fishery , biochemistry , biology
The influence of iced storage of two species of bigeye snapper, Priacanthus tayenus and P macracanthus , on the gel‐forming ability of the resulting surimi was investigated. Upon iced storage, whole fish underwent deterioration faster than beheaded/eviscerated fish. Total volatile base and trimethylamine contents of whole fish were higher than those of beheaded/eviscerated fish, particularly after 9 days of storage ( P < 0.05). P macracanthus muscle was more susceptible to proteolytic degradation than P tayenus muscle. Ca 2+ ‐ATPase activity decreased as the storage time increased ( P < 0.05), indicating the denaturation of myosin. A marked decrease in Ca 2+ ‐ATPase activity was found in whole fish kept for more than 6 days in ice ( P < 0.05). Breaking force and deformation of surimi gels from both species decreased, with a concomitant decrease in whiteness, as the storage time increased ( P < 0.05). Beheading and evisceration of fish retarded the deterioration. However, the gel‐forming ability of surimi produced from both species decreased continuously throughout iced storage ( P < 0.05), probably owing to the denaturation and degradation of myofibrillar proteins. © 2002 Society of Chemical Industry