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Efect of Catla catla roe protein isolate on textural and sensorial properties of surimi gel from Piaractus brachypomus.

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Relation http://ir.cftri.com/14672/
https://doi.org/10.1007/s11694-020-00389-1
 
Title Efect of Catla catla roe protein isolate on textural and sensorial
properties of surimi gel from Piaractus brachypomus.
 
Creator Prathamesh, R. Bharane
Cathrine, M. S. B.
Tanaji, G. Kudre
 
Subject 03 Proteins
Fish
 
Description Infuence of protein isolate from catla (Catla catla) roe at diferent levels (0–8%, w/w) on the textural and sensorial properties of surimi gel from red-bellied pacu (Piaractus brachypomus) were studied. Protein isolate from catla roe (CRPI)
was prepared and evaluated for trypsin inhibitory activity. Surimi gels added with CRPI were subjected to shear stress,
texture profle analysis, color, SDS-PAGE, microstructure, water holding capacity and sensorial analysis. CRPI had trypsin
inhibitory activity of 771.7±12.57 unit/g. The CRPI efectively prevented the degradation of myosin heavy chain (MHC)
in a concentration-dependent manner in both modori (65/90 °C) and kamaboko (40/90 °C) gels. Nevertheless, surimi gels
incorporated with 6% CRPI (w/w) exhibited higher textural properties. This was witnessed by higher shear stress, hardness, springiness, cohesiveness, gumminess, chewiness, adhesiveness, fracture force, and water-holding capacity for both
gels (P
 
Date 2020
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.com/14672/1/Journal%20of%20Food%20Measurement%20and%20Characterization%20%282020%29%20141391%E2%80%931401.pdf
Prathamesh, R. Bharane and Cathrine, M. S. B. and Tanaji, G. Kudre (2020) Efect of Catla catla roe protein isolate on textural and sensorial properties of surimi gel from Piaractus brachypomus. Journal of Food Measurement and Characterization, 14. pp. 1391-1401.