NDLI: Effects of Bambara Groundnut Protein Isolates and Microbial Transglutaminase on Textural and Sensorial Properties of Surmi Gel from Sardine (Sardinella albella)

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Effects of Bambara Groundnut Protein Isolates and Microbial Transglutaminase on Textural and Sensorial Properties of Surmi Gel from Sardine (Sardinella albella)

Content Provider	Springer Nature Link
Author	Kudre, Tanaji G. Benjakul, Soottawat
Copyright Year	2013
Abstract	Effects of different bambara groundnut protein isolates (BGPIs) at a level of 6 % (w/w) in combination with microbial transglutaminase (MTGase) at a concentration of 0.6 U g$^{−1}$ surimi on gel properties of sardine (Sardinella albella) surimi were investigated. In the absence of MTGase, all BGPIs showed the adverse effect on gel-forming properties of surimi, as evidenced by the decreases in breaking force and deformation (P < 0.05). When MTGase was incorporated, the increases in breaking force and deformation were found for all BGPIs used. Water-holding capacity of all gels was improved when BGPIs were added in combination with MTGase (P < 0.05). Whiteness of gels slightly decreased with the addition of BGPIs; however, MTGase had no impact on whiteness (P > 0.05). Surimi gel added with BGPI prepared from defatted flour with heat treatment in the presence of ethylenediaminetetraacetic acid (DF-BGPI-HE) and MTGase showed well-ordered network and exhibited the lowest peroxide value and thiobarbituric acid-reactive substances than those containing other BGPIs. Gel containing DF-BGPI-HE had negligible beany flavour. Additionally, DF-BGPI-HE had the lower amount of volatile compounds after storage of 30 days at room temperature than other BGPIs. Thus, the addition of DF-BGPI-HE and MTGase was an effective means to render sardine surimi gel with improved gel property and caused no beany flavour in resulting gel.
Starting Page	1570
Ending Page	1580
Page Count	11
File Format	PDF
ISSN	19355130
Journal	Food and Bioprocess Technology
Volume Number	7
Issue Number	6
e-ISSN	19355149
Language	English
Publisher	Springer US
Publisher Date	2013-05-29
Publisher Place	Boston
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Sardine Surimi gel Microbial transglutaminase Bambara groundnut Protein isolates Lipid oxidation Beany flavour Food Science Chemistry/Food Science Agriculture Biotechnology
Content Type	Text
Resource Type	Article
Subject	Industrial and Manufacturing Engineering Safety, Risk, Reliability and Quality Food Science Process Chemistry and Technology

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Combining Effect of Microbial Transglutaminase and Bambara Groundnut Protein Isolate on Gel Properties of Surimi from Sardine (Sardinella albella)

EFFECTS OF BAMBARA GROUNDNUT PROTEIN ISOLATE ON PROTEIN DEGRADATION AND GEL PROPERTIES OF SURIMI FROM SARDINE (SARDINELLA ALBELLA)

Effect of added calcium and heat setting on gel forming and functional properties of Sardinella fimbriata surimi.

Lipid oxidation of sodium caseinate-stabilized emulsion-gels prepared using microbial transglutaminase

Physicochemical and functional properties of beany flavour-free bambara groundnut protein isolate.

Relationships Between Physicochemical Properties of Nonfish Protein and Textural Properties of Protein-incorporated Surimi Gel

Of Chicken Plasma Protein and Some Protein Additives on Proteolysis and Gel-forming Ability of Sardine ( Sardinella Gibbosa ) Surimi 6

Effect of Chicken Plasma Protein and Some Protein Additives on Proteolysis and Gel‐forming Ability of Sardine (sardinella Gibbosa) Surimi

Length-weight relationship in Sardinella albella (Val.) and Sardinella gibbosa (Bleek.)

Effects of Bambara Groundnut Protein Isolates and Microbial Transglutaminase on Textural and Sensorial Properties of Surmi Gel from Sardine (Sardinella albella)

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