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Protease Inhibitor Effects on Torsion Measurements and Autolysis of Pacific Whiting Surimi
Author(s) -
MORRISSEY M.T.,
WU J.W.,
LIN D.,
AN H.
Publication year - 1993
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1993.tb06109.x
Subject(s) - whiting , autolysis (biology) , merluccius , proteolysis , chemistry , protease , haddock , egg white , food science , fishery , fish <actinopterygii> , biochemistry , biology , enzyme , hake
Beef plasma protein (BPP), egg white and potato extract were tested for their ability to inhibit proteolysis in fish mince and surimi made from Pacific whiting ( Merluccius productus ). Strong inhibition resulted from all three compounds in fish mince when measured by autolysis. However, when tested in surimi significant differences occurred among the compounds. BPP showed strongest inhibition of proteolytic effect followed by egg white and potato extract when measured by autolysis, gel electrophoresis and torsion. BPP was an effective inhibitor in surimi at a concentration as low as 1%.