Effect of pH-shifting on the gel forming characteristics of salt-ground meat from walleye pollack |
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| Authors: | Fatema Hoque Shikha Mohammed Ismail Hossain Katsuji Morioka Satoshi Kubota Yoshiaki Itoh |
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| Institution: | Laboratory of Aquatic Product Utilization, Department of Aquaculture, Faculty of Agriculture, Nankoku, Kochi 783-8502, and;Division of Human Health and Medical Science, Graduate School of Kuroshio Science, Kochi University, Nankoku 783-8502, Japan |
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| Abstract: | ABSTRACT: In order to elucidate the mechanism of the changes in gel forming characteristics of fish meat by pH-lowering, the gelation-temperature curve and the gelation-moisture content curve were examined using the acidified walleye pollack surimi or neutralized one after acidification. In the gelation-temperature curve, the gel strength was highest at 30°C and lowest at approximately 50–60°C, irrespective of pH shifting. The gel strength at 30°C and 80°C decreased with the decrease in pH value. The neutralization of acidified surimi improved the gel strength, but it was considerably lower than the original gel strength. The gel strength at 50–60°C was not affected by pH lowering. The gel strength at 80°C could not be revived to the original by pH readjustment, either in the presence or in the absence of EDTA. These results suggest that irreversible changes of meat protein take place under the low pH, and the oxidation ability of sulfhydryl (SH) groups of protein molecule is not affected by pH-shifting. |
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| Keywords: | acid denaturation disulfide bonding gel forming ability surimi walleye pollack |
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