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Effect of setting conditions on proteolysis and gelling properties of spotted featherback (Chitala ornata) muscle

Tachasirinukun, Piyawan, Chaijan, Manat, Riebroy, Siriporn
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2016 v.66 pp. 318-323
Chitala ornata, cooking, gelling properties, gels, muscles, myosin heavy chains, peptides, polyacrylamide gel electrophoresis, proteolysis, temperature
Gels from spotted featherback (SF) muscle were prepared by different setting conditions including 4 °C/18 h, 25 °C/30 min, 25 °C/2 h, 40 °C/30 min and 60 °C/30 min followed by cooking at 90 °C/20 min. Directly cooked gel was used as a control. SF gels set at 4 °C/18 h and 60 °C/30 min exhibited higher proteolytic degradation than did by other setting temperatures and control (P < 0.05) as evidenced by TCA-soluble peptides and the marked decrease in myosin heavy chain (MHC) under SDS-PAGE. For gelling properties, setting at 60 °C/30 min showed the gel with lowest breaking force and highest expressible drip whereas setting at 25 °C/30 min rendered the gel with highest breaking force (P < 0.05). Indeed, the higher the setting temperature applied the lower the a* value was observed (P < 0.05). However, the L* and b* values were varied among setting conditions. A finer structure of SF gel correlated well with the breaking force, particularly at medium setting temperature (25 °C/30 min). Therefore, the setting regimes strongly influenced the proteolysis and gel properties of SF muscle. Setting at 25 °C for 30 min was the best suit to prevent the proteolysis and hence strengthen the gel of SF muscle.