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Long-term suppression of suwari phenomenon for improvement in the manufacturing process of surimi gel product
https://oacis.repo.nii.ac.jp/records/2547
https://oacis.repo.nii.ac.jp/records/2547b5598d3b-59d3-43a5-8054-ef762862a845
Item type | 学術雑誌論文 / Journal Article(1) | |||||
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公開日 | 2022-09-26 | |||||
タイトル | ||||||
タイトル | Long-term suppression of suwari phenomenon for improvement in the manufacturing process of surimi gel product | |||||
言語 | ||||||
言語 | eng | |||||
キーワード | ||||||
主題 | Setting, Transglutaminase, Cysteine protease, Alaska pollock | |||||
資源タイプ | ||||||
資源タイプ | journal article | |||||
アクセス権 | ||||||
アクセス権 | metadata only access | |||||
著者 |
Nakamura, Yusa
× Nakamura, Yusa× Takahashi, Shota× Takahashi, Kigen |
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書誌情報 |
LWT = Food Science and Technology 巻 150, p. 111934, 発行日 2021-10 |
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抄録 | ||||||
内容記述 | Surimi gelation at < 40 °C is termed “suwari”. Unintentional suwari during the blending and shaping processes (before heating) in the manufacturing of surimi gel products causes serious challenges, because of imperfect molding and clogging in machines. To solve them, effects of transglutaminase and protease inhibitors on suwari gelation properties of Alaska pollock surimi were investigated at 25 °C. Furthermore, thermal gelation properties of surimi after the suwari suppression were studied for preparing gel products with superior physical properties. A 1.0 g/100 g N-ethylmaleimide (NEM) or ethylene glycol tetraacetic acid (EGTA) significantly suppressed suwari at 25 °C for 24 h. The surimi gel with 1.0 g/100 g NEM exhibited superior breaking properties, whereas those of the gel with 1.0 g/100 g EGTA deteriorated upon suwari suppression followed by heating at 90 °C. Adding 10 μmol/L cysteine protease inhibitors, such as NEM or E−64, suppressed the peptide generation in surimi at 25 °C (1.7–2.5 μg/mL) compared to that in the control sample (12.2 μg/mL). Therefore, the inhibition of both transglutaminase and cysteine protease activities was essential for prolonged suppression of the suwari phenomenon and obtaining the heat-induced surimi gel with superior physical properties after the long-term suwari suppression. |
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内容記述 | ||||||
内容記述 | 公開日: 2022-06-23 | |||||
ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 0023-6438 | |||||
書誌レコードID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AA1199726X | |||||
DOI | ||||||
識別子タイプ | DOI | |||||
関連識別子 | https://doi.org/10.1016/j.lwt.2021.111934 | |||||
権利 | ||||||
権利情報 | (c) 2021 Elsevier B.V.. This is the author's version of the work. It is posted here for your personal use. Not for redistribution. The definitive Version of Record was published in https://doi.org/10.1016/j.lwt.2021.111934 | |||||
情報源 | ||||||
関連識別子 | https://www.sciencedirect.com/science/article/am/pii/S0023643821010872 | |||||
関連名称 | Author's Accepted Manuscript Version/PDF (Available on: 2022-06-23) | |||||
情報源 | ||||||
関連識別子 | https://www.elsevier.com/ja-jp | |||||
関連名称 | Elsevier B.V. | |||||
出版者 | ||||||
出版者 | Elsevier B.V. |