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EFFECTS OF CRUDE α 2 ‐MACROGLOBULIN ON PROPERTIES OF BLUEFISH (Pomatomus saltatrix) GELS PREPARED BY HIGH HYDROSTATIC PRESSURE AND HEAT TREATMENT
Author(s) -
SAREEVORAVITKUL R.,
SIMPSON B.K.,
RAMASWAMY H.
Publication year - 1996
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.1996.tb00584.x
Subject(s) - hydrostatic pressure , chemistry , macroglobulin , myosin , chromatography , fish <actinopterygii> , biochemistry , fishery , biology , physics , thermodynamics
Bovine serum extract containing α 2 ‐macroglobulin was added to bluefish meat pastes to various final concentrations of 0% (control), 0.05%, 0.10%, or 0.20%, and gels were prepared from the treated fish pastes by heat at 60C for 60 min, or by hydrostatic pressure at 3,742 atm for 30 min. α 2 ‐Macroglobulin caused significant color changes in the gels even though increasing inhibitor concentration showed no further changes. L* values were increased by inhibitor addition while a* and b* values were decreased. Storage studies at 0C indicated that hardness and elasticity of the heat‐induced gels were higher for the α 2 ‐macroglobulin containing samples than the control samples within 7 days of storage, whereas a similar effect was not observed with pressure‐induced gels. SDS‐PAGE studies indicated that pressure treatment retained more myosin in the fish gels than the heat treatment. The heat‐induced gels with α 2 ‐macroglobulin also retained more myosin than those without the protease inhibitor .