Inhibición de proteasas en geles de surimi de jurel (Trachurus murphyi) / Inhibition of proteases in surimi gels from jack mackerel (Trachurus murphyi)
Restricted accessResearch articleFirst published online June, 1999
Inhibición de proteasas en geles de surimi de jurel (Trachurus murphyi) / Inhibition of proteases in surimi gels from jack mackerel (Trachurus murphyi)
The effects of 0-5% levels of beef plasma, egg white and potato extract as protease inhibitors of jack mackerel surimi (Trachurus murphyi) and their effects on functional properties were studied. Gel quality was evaluated measuring gel strength, deformation, rupture force, water holding capacity, color and sensory evaluation. Maximum proteolytic activity was found at 65 °C after 60 min where the gel quality was markedly deteriorated. At a level of 1% beef plasma, egg white or potato extract, pro tease inhibition of 91.9%, 82.7% and 74.4 %, respectively, was found. Beef plasma at 1% was the most effective protease inhibitor and was the most acceptable for the judges, but produced a gel with a yellow hue. SDS-electrophoresis verified the action of inhibitors in preventing degradation of high molecular weight proteins which form the gel network.
Borderias A. y Tejada M. (1987). El Surimi. Revista de Agroquimica y Tecnología de Alimentos27: 1-14.
2.
Boye S. y Lanier T. (1988). Effects of heat-stable alkaline protease activity of Atlantic menhaden (Brevoorti tyrannus) on Surimi gels. Journal of Food Science53: 1340-1342, 1398.
3.
Canales L. (1996). Extracción, purificación y caracterización parcial de proteasa(s) alcalina(s) termoestable(s) del músculo blanco de jurel (Trachurus murphyi). Tesis Facultad de Recursos Naturales. Escuela de Alimentos. UCV. Chile.
4.
Chang-Lee M., Pacheco-Aguilar R., Crawford D. y Lampilla L. (1989). Proteolytic activity of surimi from Pacific whiting (Merluccius products) and heat-set gel texture. Journal of Food Science54: 1116-1119.
5.
Dondero M., Yañez G., Curotto E. y Canto M. (1991). Efecto de crioprotectores en surimi de jurel (Trachurus murphyi) durante el almacenamiento congelado. Revista de Agroquimica y Tecnologia de Alimentos31: 539-549.
6.
Greene D., Babbitt, J. (1990). Control of muscle softening and protease parasite interactions in Arrowtooth flounder. Journal of Food Science55: 579-580
7.
Hamann D., Amato M., Wu M. y Foegeding E. (1990). Inhibition of Modori (gel weakening) in Surimi by plasma hydrolysate and egg white. Journal of Food Science55: 665-669.
8.
Kinoshita M., Tohoyara H. y Shimizu Y. (1990). Proteolitic degradation of fish gel (Modori-phenomenon) during heating process. Faculty of Agriculture, KyotoKyoto: Japan University Sakyo-Ku, pp. 51-56.
9.
Lanier T. (1980). Processing technology. Control texture of preformed seafood. Food Processing April: 50-51.
10.
Lanier, T. (1986). Functional properties of Surimi. Food Technology40(3): 107-114.
11.
Lanier T. (1988). Muscle protein functional properties and protease content of Surimi prepared from fatty, dark-fleshed fish species. En: Proceeding of a National Technical Conference on: Fatty Fish Utilization: Up-grading from Feed to Food. Raleigh, NC, USA. Dec. 10-11, 1987. pp. 247-262.
12.
Lanier T. y Martin, J. (1991). A Manual of Standard Methods for Measuring and Specifying the Properties of Surimi. Raleigh, NC: University of North Carolina, USA.
13.
Lanier, T. (1992). Measurement of Surimi composition and functional properties. En: Lanier, T.C and Lee, C.M. (eds), Surimi Technology. New York. pp. 123-161.
14.
Lowry O., Rosenbrough N., Farr, A. y Randall R. (1951). Protein measurement with Folin phenol reagent . Journal of Biological Chemistry193: 256-275.
15.
Makinodan Y., Toyohara H., Niwa E. ( 1985). Implication of muscle alkaline protease in textural degradation of fish meat gel. Journal of Food Science50: 456-461.
16.
Morrissey M., Wu J., Lin D. y An, H. (1993). Protease inhibitor effects on torsion measurements and autolysis of Pacific whiting Surimi. Journal of Food Science58: 1050-1054.
17.
Park, J., Yongsawatdigul J. y Lin T. (1994). Rheological behavior and potential cross-linking of Pacific whiting (Merluccius products) Surimi gel. Journal of Food Science59: 773-776.
18.
Pacheco-Aguilar R., y Crawford D. (1994). Potassium bromate effects on gel-forming ability of Pacific whiting Surimi. Journal of Food Science59: 786-791.
19.
Peters M., Seymour T., Morrissey M. y An, H. (1995). Transglutaminase activity and Pacific whiting surimi proccesing. En: IFT Annual MeetingAnaheim, California : Institute of Food Technologists.
20.
Porter R. (1992). Use of potate inhibitor in Pacific whiting Surimi . En: Gilbert, S. and Morrisey. M.T (eds), Harvesting, Processing, Marketing and Qualify Assurance. Newport, Oregon: Oregon State University. pp 33-37.
21.
Reppond K.y Babbitt J. (1993). Protease inhibitors affect physical properties of Arrowtooth flounder and Walleye pollock Surimi. Journal of Food Science58: 96-98.
22.
Rojas E. (1974). Perecibilidad de pulpas de blanquillo (Prolatilus jugularis) y lenguado (Hypoglossina macrops). Tesis Facultad de Recursos Naturales. Escuela de Alimentos. UCV. Chile.
23.
Sernap (1996). Anuario Estadistico de Pesca. Ministerio de Economía, Fomento y Reconstrucción. Santiago de Chile: SERNAP.
24.
Seymour T., Peters M., Morrissey M. y An H., (1997). Surimi gel enhancement by bovine plasma proteins . Journal of Agriculture and Food Chemistry45: 2919-2923.
25.
Toyohara H., Sakata T., Yamashita, K., Kinoshita, M. y Shimizu, Y. (1990). Degradation of oval-filefish meat gel caused by myofibrillar proteinase(s). Journal of Food Science55: 364-368.
26.
Wasson D. (1992). Fish muscle protease and heat-induced myofibrillar degradation: A review. Journal of Aquatic Food Production and Technology1(2): 23-41.
27.
Weber K. y Osborn M. (1975). Protein and sodium dodecyl sulfate: Molecular weight-determination on polyacrilamide gels and reboted procedures. En: The Proteins. Vol I. San Francisco: Academic Press. pp. 180-209.
