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Influence of histidine on gelation properties of low sodium surimi from tilapia (Oreochromis niloticus).

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Title Influence of histidine on gelation properties of low sodium surimi from tilapia (Oreochromis niloticus).
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Creator Not Available
 
Subject FTIR, gel strength, histidine, imidazole ring, low salt surimi.
 
Description Not Available
The aim of this study was to reduce the salt content of tilapia surimi using histidine without affecting gelation properties. The addition of histidine (T-1) to low salt surimi gels increased the breaking force and deformation and resulted in the highest gel strength (458 g.cm). Expressible moisture was less in the T-1 sample and proteolytic degradation was higher in the control sample indicating that autolysis did not occur in histidine added sample during gel setting. Protein patterns revealed cross-linking of myosin heavy chain in gels with added histidine. Fourier transformed infrared spectra implied that histidine-induced unfolding of proteins occurred after heating. T-1 samples exhibited a dense and compact microstructure, whereas the control gel was loose. The results of this study show that the addition of histidine could yield high-quality gels from tilapia surimi in low salt conditions
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Date 2023-05-16T04:02:20Z
2023-05-16T04:02:20Z
2022-04-24
 
Type Journal
 
Identifier Not Available
Not Available
http://krishi.icar.gov.in/jspui/handle/123456789/77372
 
Language English
 
Relation Not Available;