Effect of the mixtures of squid ink tyrosinase and tannic acid on properties of sardine surimi gel

Journal of Food Science and Technology
Naveen Kumar Vate, Soottawat Benjakul

Abstract

Effect of the mixture of squid ink tyrosinase (SIT) at 300 and 500 U/g protein and tannic acid (TA) at 0.5 and 1 % (based on protein) with different reaction times (90 and 180 min) on gel properties of sardine surimi was investigated. Surimi gel incorporated with mixture of SIT (500 U/g protein) and 1 % TA with a reaction time of 90 min had the highest breaking force and deformation (p < 0.05), in which the increases by 29.3 % and 11.9 % were observed, in comparison with the control. However, gels added with SIT/TA mixture had the lower whiteness, compared to the control (p < 0.05). Gel added with SIT/TA mixture showed more compact and finer network with higher connectivity of strands, compared to the control. This was coincidental with decreased expressible moisture content. Based on sensory evaluation, the highest overall likeness score was found in gel added with the mixture of SIT (500 U/g protein) and 1 % TA (p < 0.05). Therefore the mixture of tyrosinase from squid ink and tannic acid could be used as additives to improve the properties of surimi gel.

References

Jan 1, 1984·Advances in Experimental Medicine and Biology·R F Hurrell, P A Finot
Feb 24, 2000·Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association·S C Chen, K T Chung
Dec 7, 2007·Journal of Biotechnology·Maija-Liisa MattinenJohanna Buchert
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Sep 27, 2014·Journal of the Science of Food and Agriculture·Naveen Kumar VateTri Winarni Agustini

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Citations

Dec 6, 2017·Journal of Texture Studies·Avtar Singh, Soottawat Benjakul
Nov 1, 2017·Journal of Food Science and Technology·Panumas SomjidManat Chaijan
Dec 20, 2020·Comprehensive Reviews in Food Science and Food Safety·Xue ZhaoGuanghong Zhou
Mar 19, 2021·Comprehensive Reviews in Food Science and Food Safety·Anqi Guo, Youling L Xiong
May 29, 2021·Critical Reviews in Food Science and Nutrition·Abdul Razak MontoRuichang Gao
Oct 16, 2021·Comprehensive Reviews in Food Science and Food Safety·Ishfaq AhmedGonghua Huang

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