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Effect of Catla catla roe protein isolate on textural and sensorial properties of surimi gel from Piaractus brachypomus

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Abstract

Influence of protein isolate from catla (Catla catla) roe at different levels (0–8%, w/w) on the textural and sensorial properties of surimi gel from red-bellied pacu (Piaractus brachypomus) were studied. Protein isolate from catla roe (CRPI) was prepared and evaluated for trypsin inhibitory activity. Surimi gels added with CRPI were subjected to shear stress, texture profile analysis, color, SDS-PAGE, microstructure, water holding capacity and sensorial analysis. CRPI had trypsin inhibitory activity of 771.7 ± 12.57 unit/g. The CRPI effectively prevented the degradation of myosin heavy chain (MHC) in a concentration-dependent manner in both modori (65/90 °C) and kamaboko (40/90 °C) gels. Nevertheless, surimi gels incorporated with 6% CRPI (w/w) exhibited higher textural properties. This was witnessed by higher shear stress, hardness, springiness, cohesiveness, gumminess, chewiness, adhesiveness, fracture force, and water-holding capacity for both gels (P < 0.05). Furthermore, increasing CRPI levels (8%, w/w) showed a detrimental effect on gelation. The whiteness of modori and kamaboko gels slightly decreased with increasing CRPI levels (P < 0.05). The microstructure of modori and kamaboko gels added with 6% CRPI was more ordered and compact with fewer voids, demonstrating a preventive effect of CRPI on hydrolysis of myofibrillar proteins. Moreover, both gels added with 6% CRPI presented the higher texture and overall likeness scores than that of gels devoid of CRPI (P < 0.05). Therefore, CRPI could be used as an alternative additive to improve the textural properties of red-bellied pacu surimi by mitigating autolysis caused by endogenous proteinase or serve as a co-gelling agent or binder.

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Acknowledgments

The authors would like to express their sincere thanks to the Science and Engineering Research Board, Department of Science Technology, India (Grant No ECR/2015/000215) for financial support. We also thank the Director of CSIR-CFTRI, Mysuru, for encouragement and permission to publish this work.

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Authors and Affiliations

  1. Meat and Marine Sciences Department, CSIR-Central Food Technological Research Institute, Mysuru, 570020, Karnataka, India

    Prathamesh R. Bharane, Cathrine M. S. Bethi & Tanaji G. Kudre

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  1. Prathamesh R. Bharane
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  2. Cathrine M. S. Bethi
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  3. Tanaji G. Kudre
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Correspondence to Tanaji G. Kudre.

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Bharane, P.R., Bethi, C.M.S. & Kudre, T.G. Effect of Catla catla roe protein isolate on textural and sensorial properties of surimi gel from Piaractus brachypomus. Food Measure 14, 1391–1401 (2020). https://doi.org/10.1007/s11694-020-00389-1

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