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EFFECT OF PACIFIC WHITING WASH WATER PROTEINS ON ALASKA POLLACK SURIMI GELS

Authors

  • GONZALO VELAZQUEZ,

    1. Department of Food Science and Technology
      UAM Reynosa-Aztlán
      Universidad Autónoma de Tamaulipas
      Apdo Postal 1015, Reynosa, Tamaulipas, México
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      U.S.A. address: PMB 374, 501 N, Bridge St., Hidalgo, TX 78557.

  • PATRICIA MIRANDA-LUNA,

    1. Department of Food Science and Technology
      UAM Reynosa-Aztlán
      Universidad Autónoma de Tamaulipas
      Apdo Postal 1015, Reynosa, Tamaulipas, México
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      U.S.A. address: PMB 374, 501 N, Bridge St., Hidalgo, TX 78557.

  • GERARDO LÓPEZ-ECHEVARRÍA,

    1. Department of Food Science and Technology
      UAM Reynosa-Aztlán
      Universidad Autónoma de Tamaulipas
      Apdo Postal 1015, Reynosa, Tamaulipas, México
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      U.S.A. address: PMB 374, 501 N, Bridge St., Hidalgo, TX 78557.

  • MANUEL VÁZQUEZ,

    Corresponding author
    1. Department of Food Science and Technology
      UAM Reynosa-Aztlán
      Universidad Autónoma de Tamaulipas
      Apdo Postal 1015, Reynosa, Tamaulipas, México
    2. Área Tecnología de los Alimentos
      Departamento de Química Analítica
      Facultad de Veterinaria
      Universidad de Santiago de Compostela
      Lugo, Spain
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      U.S.A. address: PMB 374, 501 N, Bridge St., Hidalgo, TX 78557.

  • J. ANTONIO TORRES,

    Corresponding author
    1. Food Process Engineering Group
      Oregon State University
      Corvallis, OR 97331-6602
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  • JOSÉ A. RAMÍREZ

    1. Department of Food Science and Technology
      UAM Reynosa-Aztlán
      Universidad Autónoma de Tamaulipas
      Apdo Postal 1015, Reynosa, Tamaulipas, México
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      U.S.A. address: PMB 374, 501 N, Bridge St., Hidalgo, TX 78557.


Corresponding author. TEL: 541-737-4757; FAX: 541-737-6174; EMAIL: J_Antonio.Torres@OregonState.edu

Abstract

ABSTRACT

The objective of this work was to evaluate the effect of adding insoluble proteins recovered from Pacific whiting surimi wash water (SWW) on the mechanical and functional properties of Alaska pollack surimi gels. Insoluble proteins from Pacific whiting SWW were added at 0 (control), 10, 30 or 50 g/kg into Alaska pollack grade FA surimi. Changes on mechanical properties, expressible water (EW) and color attributes were evaluated in pastes and gels. Results obtained showed that texture profile analysis, puncture test and EW parameters increased significantly by increasing the amount of insoluble proteins added. Although slight changes in color attributes were detected, all surimi gels remained in the same color zone. The results obtained suggest that insoluble proteins from Pacific whiting SWW could be used to improve the mechanical properties of Alaska pollack grade FA surimi gels with a minimum effect on color.

PRACTICAL APPLICATIONS

Insoluble proteins recovered from surimi wash water (SWW) of Pacific whiting added at 10–50 g/kg to Alaska pollack surimi showed no adverse effects on their textural properties (hardness, fracturability, springiness and chewiness) and slight changes on color attributes. The results obtained suggest that it is feasible the use of insoluble proteins recovered from SWW of Pacific whiting in Alaska pollack surimi. Therefore, a double target is obtained: the preservation of environment and an increase in the yield of surimi processing without negative effects on texture.

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