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pH shift protein recovery with organic acids on texture and color of cooked gels
Author(s) -
Paker Ilgin,
Beamer Sarah,
Jaczynski Jacek,
Matak Kristen E
Publication year - 2014
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.6712
Subject(s) - silver carp , chemistry , isoelectric point , acetic acid , food science , solubilization , sodium hydroxide , chromatography , formic acid , texture (cosmology) , nuclear chemistry , biochemistry , fish <actinopterygii> , organic chemistry , biology , fishery , enzyme , artificial intelligence , computer science , image (mathematics)
BACKGROUND Isoelectric solubilization and precipitation ( ISP ) processing uses pH shifts to separate protein from fish frames, which may increase commercial interest for silver carp. Texture and color properties of gels made from silver carp protein recovered at different pH strategies and organic acid types were compared. ISP was applied to headed gutted silver carp using 10 mol L −1 sodium hydroxide ( NaOH ) and either glacial acetic acid ( AA ) or a (1:1) formic and lactic acid combination (F&L). Protein gels were made with recovered protein and standard functional additives. RESULTS Texture profile analysis and the Kramer shear test showed that protein gels made from protein solubilized at basic pH values were firmer, harder, more cohesive, gummier and chewier ( P < 0.05) than proteins solubilized under acidic conditions. Acidic solubilization led to whiter ( P < 0.05) gels, and using F&L during ISP yielded whiter gels under all treatments ( P < 0.05). CONCLUSION Gels made from ISP ‐recovered silver carp protein using organic acids show potential for use as a functional ingredient in restructured foods. © 2014 Society of Chemical Industry