Jump to Main Content
Gel-forming properties of surimi produced from bigeye snapper, Priacanthus tayenus and P macracanthus, stored in ice
- Benjakul, Soottawat, Visessanguan, Wonnop, Riebroy, Siriporn, Ishizaki, Shoichiro, Tanaka, Munihiko
- Journal of the science of food and agriculture 2002 v.82 no.13 pp. 1442-1451
- Ca2-transporting ATPase, deformation, denaturation, evisceration, gels, ice, myofibrillar proteins, snapper, storage time, surimi
- 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.