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This study was carried out to determine the effects of Microbial Transglutaminase (MTGase) and isolated soy protein (ISP) on tilapia (Oreochromis niloticus) surimi gels.
Оригинальное название
EFFECT OF MICROBIAL TRANSGLUTAMINASE (MTGASE) AND ISOLATED SOY PROTEIN (ISP) ON PHYSICOCHEMICAL PROPERTIES OF TILAPIA SURIMI GELS
This study was carried out to determine the effects of Microbial Transglutaminase (MTGase) and isolated soy protein (ISP) on tilapia (Oreochromis niloticus) surimi gels.
This study was carried out to determine the effects of Microbial Transglutaminase (MTGase) and isolated soy protein (ISP) on tilapia (Oreochromis niloticus) surimi gels.
Protein (%) and fat (%) content of tilapia surimi gels
a-c: letter distinct mean difference (P<0.05) between samples Table 1. Changes of surimi gels color and WHC at various concentrations of MTGase and ISP Color Measurement Color measurement was made using a colori-meter (Minolta CR 300, Japan). The color reading includes lightness (L), redness (a) and yellowness (b). The equipment was standardized with a white color standard.
Whiteness was calculated as whiteness = L* - 3b* (Park, 2000), where L* = lightness on a 0-100 scale from black to white, a* = scale of red (+) or green (-), b*= scale of yellow (+) or blue (-) (Tabilo and Barbosa, 2004).
Water Holding Capacity (WHC) The amount of water holding capacity for each treatment was measured. Samples of 3 0.1 g of cooked gels were weighed and put between two layers of filter paper (Whatman No. 1). Samples were then placed at the bottom of 50 ml centrifuge tubes and centrifuged at 1500 g for 5 min at 15C. Immediately after centrifugation, the fish sample was removed and weighed (Ramirez et al. 2007). Three samples were analyzed for each treatment and average values were recorded. The amount of WHC was calculated as follows:
Initial weight WHC (%) = Initial weight Final Weight X 100 Initial weight (Ramirez et al. 2007)
Proximate Analysis (Protein and Fat) Protein and fat analysis of gel of tilapia surimi were determined according to the method of AOAC (1999). EFFECT OF MICROBIAL TRANSGLUTAMINASE (MTGASE) AND ISOLATED SOY PROTEIN (ISP) ON PHYSICOCHEMICAL PROPERTIES OF TILAPIA SURIMI GELS Hazmi, Y., Babji, A.S., and Norrakiah, A.S. School of Chemical Sciences and Food Technology, Bangi, UKM E.mail: daging@ukm.my Abstract This study was carried out to determine the effects of Microbial Transglutaminase (MTGase) and isolated soy protein (ISP) on tilapia (Oreochromis niloticus) surimi gels. MTGase at 0, 0.3, 0.6 percent and ISP at 0, 3 and 6 percent were added to surimi gels of tilapia. Analyses were carried out in surimi gels including physical and chemical analyses, which include color, water holding capacity (WHC), and proximate analyses. The addition of MTGase and ISP affected the whiteness of tilapia surimi gels. This study only used L*, b* and whiteness (W) as parameters, because of their effectiveness to distinguish ISP and MTGase influence. WHC and whiteness showed positive and negative correlation with the addition of MTGase and ISP in tilapia surimi gels. WHC and whiteness increased as MTGase was increased. But for ISP, WHC and whiteness decreased with increased ISP. Proximate analysis recorded that fat and ash analysis gave no significant difference (P<0.05) with the addition of MTGase and ISP in tilapia surimi gels. For protein analysis, addition of ISP affected protein analysis in tilapia surimi gels. The more ISP added, the more protein value increased.
Keywords: Surimi, tilapia, MTGase, ISP Objectives To determine the effect of microbial transglutaminase (MTGase) and isolated soy protein (ISP) on water holding capacity (WHC), proximate analysis and color attributes of surimi gels from tilapia (Oreochromis niloticus). Methods Results and Discussion References Ahmed N. and Furth A. J. 1992. Failure of common glycation assays to detect glycation by fructose. Clin. Chem. 38 (7): 13013. AOAC. 1999. Official Methods of Analysis of the Association of Official Analytical Chemists16th edition. Cunnif P Ed, AOAC International Gaithersburg MD USA. Chaijan, M., and Panpipat, W. 2010. Gel-Forming Ability of Mackerel (Rastrelliger branchysoma) Protein Isolate as Affected by Microbial Transglutaminase. Food Chemistry, 121: 85-92. Gu, X., Campbell, L.J. and Euston, S.R. 2008. Influence of sugars on the characteristics of glucono-[delta]- lactone-induced soy protein isolate gels. Food Hydrocolloids. Doi:10.1016/j.foodhyd.2008.01.005. Kuraishi, C., Sakamoto, J. and Soeda, T. 1996. The usefulness of transglutaminase for food processing. In Biotechnology for improved food and flavors ACS Symposium. pp. 29-38. Takeoka, G. R., Teranishi, R., Williams, P. J. and Kobayashi, A. ed. Washington, DC, U.S.A. Park, J.W. 2000. Ingredient technology and formulation development. In Surimi and Surimi Seafood.(Park, J.W., ed.). pp. 343-392. Marcel Dekker. New York. Ramrez, J. A., Del ngel, A., Uresti, R. M., Velazquez, G. & Vazquez, M. 2007. Low-salt restructured products from striped mullet (Mugil cephalus) using microbial transglutaminase or whey protein concentrate as additives. Food Chemistry 102: 243-249. Stauffer, C. E. 2002. Soy protein in baking. Agro Food Ind. Hi-Tech, 13, 30-33. Tabilo-Munizaga, G. and Barbosa-Canovas, G.V. 2004. Color and textural parameters of pressurized and heat- treated surimi gels as affected by potato starch and egg white. Food Research International. 37. 767-775. Tay, S.K., Xu, G.Q. and Perer, C.O. 2005. Aggreagation profile of 11S, 7S and 2S coagulated with GD L. Food Chem. 91, 457-462. Color Measurement The experimental values for tilapia surimi gels color (L*, b* and whiteness) under different binding agents were presented in Table 1. Generally, the increasing of whiteness of tilapia surimi gels occurred when MTGase was increased, but the different results showed by increasing of ISP. The decreasing of whiteness when lSP level was increased, might be due to the unexpected salt or metal ions were present in the powder. Chaijan and Panpipat (2010) stated that if salt or metal ions were present in the enzyme powder, these compounds could enhance the discoloration of the resulting gels to some extent. For MTGase, the whiteness increased when MTGase level was increased, which might be due to Maillard reaction and the oxidation of lipids and myoglobin.
Water Holding Capacity In general, WHC of surimi gels increased when the concentration of MTGase increased. The highest result were quite similar with Kuraishi et al. (1996), which reported that the WHC of proteins could be enhanced by MTGase either by increasing their ability to swell and to take up water by improving their ability to form a gelling network.
Regarding the effect of the addition of MTGase and ISP, significant differences (P<0.05) were found in surimi gels from tilapia only for the addition of MTGase. When ISP combines with MTGase, the slightly decrease of WHC occurred, only when ISP increased. The decrease of WHC as affected by ISP could be due to glycation (the result of the bonding of a protein or lipid molecule with a sugar molecule without the controlling action of an enzyme (Ahmed and Furth,1992)) of ISP decreased its WHC, due to decreasein net charge via Maillard reaction (Gu et al., 2008). Tay et al. (2005) stated that the thermally induced soy protein gelation is not easily controlled, and the formed gels are coarse and stiff with poor WHC. Proximate Analysis (Protein and Fat) Proximate analysis provides information for various types of processing. Tilapia is a fish that has a low fat content but has a high protein content. Proximate analysis of surimi gel from tilapia is shown in Table 2.
In tilapia surimi gels, with the addition of isolated soy protein, the more isolated soy protein added, the more value of the protein gel surimi from tilapia increased (P <0.05). This was occured because the isolated soy protein containing about 5% moisture, 91% protein, ~ 0% fat, ~ 0% carbohydrate, and 4% ash (Stauffer, 2002). International Seminar on Food & Agricultural Science 2012. 4-6 Sept 2012, Puri Pujangga, UKM Treatment L* b* W* WHC Control 74.060.84 b 2.680.12 e 66.000.76 a 7.981.31 b
3% ISP 70.670.75 c 4.160.17 d 58.171.00 b 6.831.18 c
6% ISP 68.740.37 c 5.000.20 c 53.710.89 c 5.421.31 d
0.3% MTGase 69.990.80 c 2.270.34 ef 61.321.74 b 11.141.24 ab
0.6% MTGase 72.112.05 b 2.080.48 f 65.850.88 a 14.262.44 a
3% ISP & 0.3% MTGase 83.130.67 a 5.810.18 b 66.010.76 a 8.222.15 b
3% ISP & 0.6% MTGase 79.870.91 b 5.130.23 c 64.471.22 a 7.991.04 b
6% ISP & 0.3% MTGase 67.380.80 d 5.700.26 b 50.270.62 d 6.563.17 cd
6% ISP & 0.6% MTGase 69.152.13 c 6.470.54 c 49.731.96 d 5.260.73 e
Treatment Protein (%) Fat (%) Control 15.05 c
2.80 a
3% ISP 19.42 b
2.92 a
6% ISP 26.16 a 2.94 a
0.3% MTGase 15.31 c 2.91 a
0.6% MTGase 15.66 c 3.05 a
3% ISP & 0.3% MTGase 15.40 c 3.05 a
3% ISP & 0.6% MTGase 15.84 bc 2.16 a
6% ISP & 0.3% MTGase 16.36 bc 3.08 a
6% ISP & 0.6% MTGase 17.06 b 2.52 a
Acknowledgement a-f: letter distinct mean difference (P<0.05) between samples The authors are grateful to the Fisheries Research Institute, Batu Maung, Penang as this work was supported financially under the grant no. STGL-009-2007.