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Combined Effect of High Hydrostatic Pressure and Lysine or Cystine Addition in Low-Grade Surimi Gelation with Low Salt Content

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Abstract

The aim of this study was to reduce the sodium chloride (NaCl) level in surimi-based products by adding lysine or cystine in combination with high hydrostatic pressure (HHP). For experiments, Alaska pollock surimi was used to prepare gels in a factorial design (3 × 3 × 2) using three additive levels (no additive, lysine, and cystine), three NaCl levels (0, 0.3, and 3 %), and two HHP levels (0 and 300 MPa/10 min/10 °C). After blending, the pastes, consisting of surimi, additives, and different levels of salt, were stuffed into casings, high pressure treated, and stored at 5 °C for 24 h (suwari gel). Subsequently, samples were heated at 90 °C for 30 min (kamaboko-type gel). To assess the degree of protein denaturation prior to gelation at 90 °C, suwari gels were analyzed by differential scanning calorimetry to determine myosin denaturation enthalpy. Kamaboko-type gels were characterized by lightness properties, water binding capacity, and mechanical properties (by puncture test). Results showed that the pressure treatment at 300 MPa and/or the addition of lysine or cystine (0 and 0.1 %) to low-sodium-chloride samples (0 and 0.3 %) resulted in gels with similar quality characteristics to those with the regular 3 % sodium chloride addition, most likely due to the protein unfolding induced by both HHP treatment and the additives used.

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Acknowledgments

This research was supported by the Spanish Ministry of Economy and Competitiveness and the Spanish National Research Council (CSIC) under the project AGL2011-24693 and the PhD student training program FPI 2012 (BES-2012-053420, Author Cando, D.). The authors would like to thank Dagbjørn Skipnes, Karin Tranøy, Laila Budal, Sigurd Øines, Lene Kramer, and Bjørn Tore Rotabakk for their excellent laboratory assistance.

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Authors and Affiliations

  1. Department of Products, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain

    Deysi Cando, Helena M. Moreno & A. Javier Borderías

  2. Nofima: Norwegian Institute of Food, Fisheries and Aquaculture Research, Stavanger, Norway

    Torstein Skåra

Authors
  1. Deysi Cando
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  2. Helena M. Moreno
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  3. A. Javier Borderías
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  4. Torstein Skåra
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Correspondence to Torstein Skåra.

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Cando, D., Moreno, H.M., Borderías, A.J. et al. Combined Effect of High Hydrostatic Pressure and Lysine or Cystine Addition in Low-Grade Surimi Gelation with Low Salt Content. Food Bioprocess Technol 9, 1391–1398 (2016). https://doi.org/10.1007/s11947-016-1728-8

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  • DOI: https://doi.org/10.1007/s11947-016-1728-8

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