European Food Research and Technology

, Volume 220, Issue 3, pp 316–321

Effect of reducing agents on physicochemical properties and gel-forming ability of surimi produced from frozen fish

  • Soottawat Benjakul
  • Chutima Thongkaew
  • Wonnop Visessanguan
Original Paper

DOI: 10.1007/s00217-004-1092-1

Cite this article as:
Benjakul, S., Thongkaew, C. & Visessanguan, W. Eur Food Res Technol (2005) 220: 316. doi:10.1007/s00217-004-1092-1

Abstract

Effects of different reducing agents (cysteine, ascorbic acid and sodium bisulfite) at various levels on physicochemical properties of protein, transglutaminase activity and gel properties of surimi produced from frozen croaker, lizardfish, threadfin bream and bigeye snapper were studied. Addition of cysteine resulted in the highest increase in the breaking force and the deformation of surimi gels, compared with other reducing agents. The optimum levels of cysteine were 0.05, 0.1, 0.05 and 0.1% (w/w) for surimi from frozen croaker, lizardfish, threadfin bream and bigeye snapper, respectively. Surimi from frozen croaker with cysteine added showed a similar breaking force and deformation to that produced from fresh fish. With addition of cysteine, an increase in sulfhydryl content with a concomitant decrease in disulfide bond content was generally observed. Ca2+ ATPase activity also increased, indicating the renaturation of the myosin molecule. Tmax of peak 1 (myosin peak) of all surimi sols in the presence of cysteine was shifted to higher temperature. The increased transglutaminase activity was observed with addition of cysteine. Therefore, reducing agents, especially cysteine, recovered the denatured muscle proteins and activated the transglutaminase in the muscle, leading to the increased gel-forming ability of surimi produced from frozen fish.

Keywords

SurimiFrozenGelationTransglutaminaseProtein

Copyright information

© Springer-Verlag 2004

Authors and Affiliations

  • Soottawat Benjakul
    • 1
  • Chutima Thongkaew
    • 1
  • Wonnop Visessanguan
    • 2
  1. 1.Department of Food Technology, Faculty of Agro-IndustryPrince of Songkla UniversityHat YaiThailand
  2. 2.National Center for Genetic Engineering and BiotechnologyNational Science and Technology Development AgencyKlong LuangThailand