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
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Subject |
FTIR, gel strength, histidine, imidazole ring, low salt surimi.
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Description |
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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 Not Available |
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Date |
2023-05-16T04:02:20Z
2023-05-16T04:02:20Z 2022-04-24 |
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Type |
Journal
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Identifier |
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Not Available http://krishi.icar.gov.in/jspui/handle/123456789/77372 |
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Language |
English
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Relation |
Not Available;
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