Effects of Additives of Proteolytic and Functional Properties of Arrowtooth Flounder Surimi
- 5 January 1993
- journal article
- Published by Taylor & Francis in Journal of Aquatic Food Product Technology
- Vol. 1 (3-4) , 147-165
- https://doi.org/10.1300/j030v01n03_10
Abstract
Arrowtooth flounder was found to be a suitable raw material for the production of surimi. Based on SDS-PAGE and autolysis tests, proteolytic activity was not observed during the production process itself, and the 12% residual activity in the mince after washing was effectively inhibited by bovine plasma powder, egg white and a2 macroglobulin. Plasma and egg white continued to increase gel strength values when added at levels higher than necessary to prevent proteolytic activity according to punch test results. Neither carrageenan nor whey protein concentrate were effective as either a protease inhibitor or gel enhancer.Keywords
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