This work was supported by Oregon Sea Grant, Oregon Trawl Commission, and the Center for Applied Agricultural Research of the Oregon Department of Agriculture. Mention of any company or product name does not constitute endorsement.
Protease Inhibitor Effects on Torsion Measurements and Autolysis of Pacific Whiting Surimi
Article first published online: 26 AUG 2006
Journal of Food Science
Volume 58, Issue 5, pages 1050–1054, September 1993
How to Cite
MORRISSEY, M.T., WU, J.W., LIN, D. and AN, H. (1993), Protease Inhibitor Effects on Torsion Measurements and Autolysis of Pacific Whiting Surimi. Journal of Food Science, 58: 1050–1054. doi: 10.1111/j.1365-2621.1993.tb06109.x
- Issue published online: 26 AUG 2006
- Article first published online: 26 AUG 2006
- Ms received 3/8/93; revised 5/27/93; accepted 6/29/93
Beef plasma protein (BPP), egg white and potato extract were tested for their ability to inhibit proteolysis in fish mince and surimi made from Pacific whiting (Merluccius productus). Strong inhibition resulted from all three compounds in fish mince when measured by autolysis. However, when tested in surimi significant differences occurred among the compounds. BPP showed strongest inhibition of proteolytic effect followed by egg white and potato extract when measured by autolysis, gel electrophoresis and torsion. BPP was an effective inhibitor in surimi at a concentration as low as 1%.