Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand.
J Texture Stud. 2017 Dec;48(6):541-549. doi: 10.1111/jtxs.12262. Epub 2017 Mar 23.
Effects of serine protease inhibitor from squid ovary (SOSPI) and egg white powder (EWP) on gel properties of surimi from Indian mackerel (Rastrelliger kanagurta) were investigated. Breaking force of gel increased when SOSPI levels increased up to 2%. However, EWP showed higher efficiency in increasing breaking force of resulting surimi gel. Nevertheless, SOSPI (0.5-3%) had no effect on deformation. Trichloroacetic acid-soluble peptide content in surimi gel decreased when the levels of SOSPI and EWP increased (p < .05). This was coincidental with more retained myosin heavy chain. Water holding capacity was increased with the addition of these protein additives, but resulted in lower whiteness. Microstructure study revealed that surimi gel added with 2% EWP was denser and had higher connectivity as compared to that containing 2% SOSPI. The SOSPI had no negative effect on sensory attributes and could serve as the alternative protein additive to improve gel strength of surimi.
Surimi from dark-fleshed fish is prone to degradation of myofibrillar proteins caused by the endogenous proteases, thereby lowering textural property. To tackle the problem, protease inhibitors (egg white, porcine plasma protein, and bovine plasma protein) have been used by the surimi industries. Due to drawbacks of some particular inhibitors (religious constraints, off-white color, off odor, etc.), the novel additives are still in demand. Ovary from squid processing industry, commonly discarded as the waste, can be an alternative natural protease inhibitor, which can improve the gel properties of surimi, especially produced from dark-fleshed fish.
研究了鱿鱼卵巢丝氨酸蛋白酶抑制剂（SOSPI）和蛋清粉（EWP）对印度马鲛鱼（Rastrelliger kanagurta）鱼糜凝胶特性的影响。当 SOSPI 水平增加到 2%时，凝胶的断裂力增加。然而，EWP 提高鱼糜凝胶断裂力的效率更高。然而，SOSPI（0.5-3%）对变形没有影响。当 SOSPI 和 EWP 的水平增加时，鱼糜凝胶中三氯乙酸可溶性肽的含量减少（p<0.05）。这与肌球蛋白重链的保留量增加有关。添加这些蛋白质添加剂会增加持水能力，但会降低白度。微观结构研究表明，添加 2%EWP 的鱼糜凝胶比添加 2%SOSPI 的鱼糜凝胶更致密，连通性更高。SOSPI 对感官属性没有负面影响，可以作为替代蛋白质添加剂来提高鱼糜的凝胶强度。
深色鱼肉的鱼糜容易受到内源性蛋白酶的降解，从而降低其质地。为了解决这个问题，鱼糜工业中使用了蛋白酶抑制剂（蛋清、猪血蛋白和牛血蛋白）。由于某些特定抑制剂（宗教限制、灰白色、异味等）存在缺点，因此仍然需要新型添加剂。鱿鱼加工工业中废弃的卵巢可以作为替代天然蛋白酶抑制剂，改善鱼糜的凝胶特性，特别是由深色鱼肉制成的鱼糜。
