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Gel-forming properties of surimi produced from bigeye snapper, Priacanthus tayenus and P macracanthus, stored in ice

Authors

  • Soottawat Benjakul,

    Corresponding author
    1. Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand
    • Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand
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  • Wonnop Visessanguan,

    1. National Center for Genetic Engineering and Biotechnology, National Science and Technology Development Agency, Bangkok 10400, Thailand
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  • Siriporn Riebroy,

    1. National Center for Genetic Engineering and Biotechnology, National Science and Technology Development Agency, Bangkok 10400, Thailand
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  • Shoichiro Ishizaki,

    1. Department of Food Science and Technology, Tokyo University of Fisheries, Konan 4, Minato, Tokyo 108-8477, Japan
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  • Munihiko Tanaka

    1. Department of Food Science and Technology, Tokyo University of Fisheries, Konan 4, Minato, Tokyo 108-8477, Japan
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Abstract

The influence of iced storage of two species of bigeye snapper, Priacanthus tayenus and P macracanthus, on the gel-forming ability of the resulting surimi was investigated. Upon iced storage, whole fish underwent deterioration faster than beheaded/eviscerated fish. Total volatile base and trimethylamine contents of whole fish were higher than those of beheaded/eviscerated fish, particularly after 9 days of storage (P < 0.05). P macracanthus muscle was more susceptible to proteolytic degradation than P tayenus muscle. Ca2+-ATPase activity decreased as the storage time increased (P < 0.05), indicating the denaturation of myosin. A marked decrease in Ca2+-ATPase activity was found in whole fish kept for more than 6 days in ice (P < 0.05). Breaking force and deformation of surimi gels from both species decreased, with a concomitant decrease in whiteness, as the storage time increased (P < 0.05). Beheading and evisceration of fish retarded the deterioration. However, the gel-forming ability of surimi produced from both species decreased continuously throughout iced storage (P < 0.05), probably owing to the denaturation and degradation of myofibrillar proteins.

© 2002 Society of Chemical Industry

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