The Effect of Washing,Microbial Transglutaminase,Salts and Starch Addition on the Functional Properties of Sardine ( Sardina Pilchardus ) Kamaboko Gels

Abstract

The functional properties of kamaboko gels, produced from sardine surimi (SS), were evaluated based on three factors: (a) washing conditions, (b) absence or presence of microbial transglutaminase (MTGase), and (c) addition of CaCl₂, MgCl₂, and NH₄Cl. Fish gels prepared from sardine mince washed at pH 5.5 showed the highest L* values and whiteness index (WI). A similar trend was also observed for firmness. Addition of MTGase had a beneficial effect on the L* values and WI as well as on firmness and cohesiveness of kamaboko gels (p<0.05). Fish gels containing CaCl₂ or MgCl₂ were lighter and firmer compared to those containing NH₄Cl (p<0.05). Three transitions, using a differential scanning calorimeter (DSC), were observed during heating of surimi containing 50g/kg of unmodified wheat starch (UWS), occurring at 45.2 °C, 63.3 °C, and 71.4 °C and were substantially the same when UWS was added at higher concentrations (p≥0.05). The thermal gelation of SS, studied with Dynamic Mechanical Analysis (DMA), occurred at three or four distinct stages named: gel softening, low temperature gelation, gel resolution, and high temperature gelation. The cooling process was found to be crucial in surimi gelation since it strongly contributed in the development of gel rigidity.

Keywords

sardine surimi kamaboko gelation functional properties MTGase differential scanning calorimetry (DSC)

Get full access to this article

View all access options for this article.

References

Auh J.H. , Lee H.G. , Kim J.W. , Kim J.C. , Yoon H.S. and Park K.H. (1999). Highly concentrated branched oligosaccharides as cryoprotectant for surimi . Journal of Food Science 64: 418-422.

Benjakul S. , Visessanguan W. and Pecharat S. (2004). Suwari gel properties as affected by transglutaminase activator and inhibitors . Food Chemistry 85: 91-99.

Chaijan M. , Benjakul S. , Visessanguan W. and Faustman C. (2004). Characteristics and gel properties of muscles from sardine (Sardinella gibbosa) and mackerel (Rastrelliger kanagurta) caught in Thailand . Food Research International 37: 1021-1030.

Chen H.H. (2000). Effect of non-muscle protein on the thermogelation of horse mackerel surimi and the resultant cooking tolerance of kamaboko . Fisheries Science 66: 783-788.

Chen H.H. , Chiu E.M. and Huang J.R. (1997). Colour and gel-forming properties of horse mackerel (Trachurus japonicus) as related to washing conditions . Journal of Food Science 62: 985-991.

Dondero M. , Curotto E. and Figureueroa V. (2002). Transglutaminase effects on gelation of jack mackerel surimi (Trachurus murphyi) . Food Science and Technology International 8: 49-54.

Guenneugues P. and Morrissey M.T. (2004). Surimi resources. In: Park J. W. (ed.), Surimi and Surimi Seafood. New York: Taylor and Francis, pp. 3-32.

Hamann D.D. (1992). Viscoelastic properties of surimi seafood products . In: Rao M.A. and Steffe J.F. (eds), Viscoelastic Properties of Foods. New York: Elsevier Applied Science, pp. 157-171.

Hultin H.O. and Kelleher S.D. (2000). Surimi processing from dark muscle fish. In: Park J.W. (ed.), Surimi and Surimi Seafood, New York: Marcel Dekker Inc, pp. 59-77.

10.

Hutchings J.B. (1999). Food Color and Appearance, Gaithersburg, Maryland: Aspen Publishers Inc.

11.

Joseph D. , Lanier T.C. and Hamann D.D. (1994). Temperature and pH affect transglutaminase-catalyzed ``setting'' of crude fish actomyosin . Journal of Food Science 59: 1018-1023, 1036 .

12.

Karayannakidis P.D. , Zotos A. , Petridis D. and Taylor K. D.A. (2007). The effect of initial wash at acidic and alkaline pHs on the properties of protein concentrate (kamaboko) products from sardine (Sardina pilchardus) samples . Journal of Food Engineering 78: 775-783.

13.

Klesk K. , Yongsawatdigul J. , Park J.W. , Viratchakul, S. and Virulhakul, P. (2000). Gel forming ability of tropical tilapia surimi as compared with Alaska Pollock and Pacific whiting surimi . Journal of Aquatic Food Product Technology 3: 91-104.

14.

Kumazawa Y. , Numazawa T. , Seguro K. and Motoki M. (1995). Suppression of surimi gel setting by transglutaminase inhibitors . Journal of Food Science 60: 715-717, 726 .

15.

Lanier T.C. (1992). Measurement of surimi composition and functional properties. In: Lanier T.C. and Lee C. M. (eds), Surimi Technology . New York: Marcel Dekker Inc., pp. 123-163.

16.

Lanier T.C. , Carvajal P. and Yongsawatdigul J. (2004). Surimi gelation chemistry . In: Park J.W. (ed.), Surimi and Surimi Seafood, New York: Taylor and Francis, pp. 435-489.

17.

Lee H.G. , Lanier T.C. , Hamann D.D. and Knopp J.A. (1997). Transglutaminase effects on low temperature gelation of fish protein sols . Journal of Food Science 62: 20-24.

18.

Lund D.B. (1983). Applications of differential scanning calorimetry in foods. In: Peleg M. and Bugley E.B. (eds), Physical Properties of Foods. Westport, Connecticut: AVI Publishing Company Inc, pp. 125-143.

19.

Oakenfull D. , Pearce J. and Burley R.W. (1997). Protein gelation. In: Damodaran S. and Paraf A. (eds), Food Proteins and Their Applications. New York: Marcel Dekker Inc, pp. 111-142.

20.

Pacheco-Aguilar R. , Ramíez-Suárez, JC , Mazorra-Manzano MA (2001). Effect of alkaline and acidic wash treatments on functional properties and color of Monterey sardine (Sardinops sagax caerulea) minced flesh . Journal of Aquatic Food Production and Technology 10: 85-99.

21.

Park J.W. (1995). Surimi gel colors as affected by moisture content and physical conditions . Journal of Food Science 60: 15-18.

22.

Park J.W. (2004). Ingredient technology for surimi and surimi seafood . In: Park J.W. (ed.), Surimi and Surimi Seafood. New York: Taylor and Francis, pp. 649-707.

23.

Perez-Mateos M. and Lanier T.C. (2007). Comparison of Atlantic menhaden gels from surimi processed by acid or alkaline solubilization . Food Chemistry 101: 1223-1229.

24.

Ramírez J.A. , Rodríguez-Sosa R. , Morales O.G. and Vazquez M. (2000). Surimi gels from striped mullet (Mugil cephalus) employing microbial transglutaminase . Food Chemistry 70: 443-449.

25.

Shimizu Y. , Haruhiko T. and Lanier T.C. (1992). Surimi production from fatty and darked-fleshed fish species. In: Lanier T.C. and Lee C. M. (eds), Surimi Technology . New York: Marcel Dekker Inc, pp. 181-207.

26.

Spencer K.E. and Tung M.A. (1994). Surimi processing from fatty fish. In: Shahidi F. and Botta J.R. (eds), Seafoods: Chemistry, Processing Technology and Quality. London: Blackie & Academic Professional, pp. 288-319.

27.

Suvanich V. , Marshall D.L. and Jahncke M.L. (2000). Microbiological and color quality changes of channel catfish frame mince during chilled and frozen storage . Journal of Food Science 65: 151-154.

28.

Wu M.C. , Akahane T. , Lanier T.C. and Hamann D.D. (1985b). Thermal transitions of actomyosin and surimi prepared from Atlantic croaker as studied by differential scanning calorimetry . Journal of Food Science 50: 10-13.

29.

Wu M.C. , Hamann D.D. and Lanier T.C. (1985d). Rheological and calorimetric investigations of starch-fish protein systems during thermal processing . Journal of Texture Studies 16: 53-74.

30.

Wu M.C. , Lanier T.C. and Hamann D.D. (1985a). Thermal transitions of admixed starch/fish protein systems during heating . Journal of Food Science 50: 20-25.

31.

Wu M.C. , Lanier T.C. and Hamann D.D. (1985c) Rigidity and viscosity changes of croaker actomyosin during thermal gelation . Journal of Food Science 50: 14-19, 25 .

32.

Yang H. and Park J.W. (1998). Effects of starch properties and thermal-processing conditions on surimi-starch gels . Lebensmittel -Wissenschaft und Technologie 31: 344-353.

33.

Yongsawatdigul J. and Park J.W. (2004). Effects of alkali and acid solubilization on gelation characteristics of rockfish muscle proteins . Journal of Food Science 69: 495-505.

34.

Zar J.H. (1984). Biostatistical analysis. 2nd edn, New Jersey: Prentice Hall Inc.