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Effect of pH-Shifting on Setting and Disintegrating Behaviors of Walleye Pollack Surimi

Author(s): Fatema Hoque Shikha | Mohammed Ismail Hossain | Katsuji Morioka | Satoshi Kubota | Yoshiaki Itoh

Journal: Pakistan Journal of Biological Sciences
ISSN 1028-8880

Volume: 8;
Issue: 9;
Start page: 1290;
Date: 2005;
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Keywords: Walleye pollack surimi | suwari and modori | acid denaturation | TGase activity | protease activity

In order to study the effect of pH-shifting of meat on setting (suwari) at 30°C and disintegrating (modori) of fish meat at 60°C, the walleye pollack surimi whose pH was lowered to pH 6.0 and was readjusted to original pH were examined for different preheating time. At 30°C, acidified sample did not increase in gel strength with the prolongation of preheating time. Reneutralized sample (pH 7.2) increased in gel strength with the increase in preheating time, but the gel strength was weaker than that of the original sample. At 60°C, gel strength decreased with the lapse of preheating time irrespective of pH value. Acidified sample was much weak compared with the original sample and reneutralized sample was only a little stronger than the acidified sample. These results seem that the suwari was inhibited and modori was promoted, once the surimi was acidified. Then, the effect of pH-shifting to the activity of transglutaminase (TGase) and proteases in surimi, which are known to be related to the suwari and modori, respectively, were examined. Both of transglutaminase and protease activities in reneutralized surimi were the same level as that of the original surimi. These results confirmed that pH-shifting do not denature transglutaminase or protease, irreversively. Therefore, the decrease in gel strength by pH-shifting might be due to the denaturation of myosin itself which is known as the major protein in gel forming ability.
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