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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

Mehdi Abdollahi (Institutionen för biologi och bioteknik, Livsmedelsvetenskap) ; Masoud Rezaei ; Ali Jafarpour ; Ingrid Undeland (Institutionen för biologi och bioteknik, Livsmedelsvetenskap)
Food Chemistry (0308-8146). Vol. 229 (2017), p. 695-709.
[Artikel, refereegranskad vetenskaplig]

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.

Nyckelord: pH-shift method; Protein isolate; Washed mince; Blend surimi; Functional properties; Dynamic rheology



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Denna post skapades 2017-04-05. Senast ändrad 2017-06-07.
CPL Pubid: 248794

 

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Institutioner (Chalmers)

Institutionen för biologi och bioteknik, Livsmedelsvetenskap

Ämnesområden

Livsvetenskaper
Hushålls- och kostvetenskap

Chalmers infrastruktur