Effect of oxidised tannic acid on the gel properties of mackerel ( Rastrelliger kanagurta) mince and surimi prepared by different washing processes

Effect of oxidised tannic acid (OTA) at different levels (0, 0.25, 0.50 and 0.75% of protein content) on the gel properties of mackerel ( Rastrelliger kanagurta) mince and surimi prepared by different washing processes was investigated. Breaking force and deformation of gels varied with washing proc...

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Bibliographic Details
Published in:Food hydrocolloids 2009-10, Vol.23 (7), p.1693-1701
Main Authors: Balange, Amjad Khansaheb, Benjakul, Soottawat
Format: Article
Language:English
Subjects:
Alkaline-saline washing process
Biological and medical sciences
Breaking
breaking force
chemical concentration
crosslinking
Deformation
Fish and seafood industries
Food additives
Food industries
food processing quality
forces
Fundamental and applied biological sciences. Psychology
Gelation
gelling properties
General aspects
Mackerel
microstructure
minced fish
Moisture content
myosin heavy chains
oxidation
Oxygenation
peptides
physical properties
polymerization
protein structure
Quinone
Rastrelliger
Rastrelliger kanagurta
Scomber
sensory properties
Surimi
Tannic acid
tannins
texture
Washing
water content
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Summary:Effect of oxidised tannic acid (OTA) at different levels (0, 0.25, 0.50 and 0.75% of protein content) on the gel properties of mackerel ( Rastrelliger kanagurta) mince and surimi prepared by different washing processes was investigated. Breaking force and deformation of gels varied with washing processes and concentrations of OTA. The gel of alkaline-saline washing process surimi (ASWPS) added with 0.25% OTA had the increases in breaking force and deformation by 166.2 and 45.9%, respectively, compared with that of conventional washing process surimi (CWPS) without OTA addition. Those increases were associated with the lowered expressible moisture content. Electrophoretic studies revealed that the greater polymerisation was found in ASWPS added with 0.25% OTA. Slight retention of myosin heavy chain (MHC) with lowered trichloroacetic acid (TCA) soluble peptide contents was observed in ASWPS gel added with 0.25% OTA, suggesting the decreased degradation induced by indigenous proteases. The microstructure of ASWPS gels became more ordered, compact and denser with the addition of 0.25% OTA. The use of OTA in conjunction with alkaline-saline washing process could improve the properties of gel from mackerel surimi without adverse effect on sensory properties.
ISSN:0268-005X
1873-7137
DOI:10.1016/j.foodhyd.2009.01.007