Quality improvement of threadfin bream (Nemipterus virgatus) surimi-gel using soy protein as a natural food additive

Food Chem. 2024 Dec 1;460(Pt 1):140423. doi: 10.1016/j.foodchem.2024.140423. Epub 2024 Jul 18.

Abstract

Previously, we identified sarcoplasmic serine proteinase (SSP) as a modori-inducing proteinase from threadfin bream belly muscle. In this study, we investigated the autolytic activity of commercial threadfin bream surimi under modori-inducing conditions. High autolytic activity was detected in commercial surimi and was inhibited by a soybean trypsin inhibitor, indicating that SSP still remained in the commercial surimi. The effects of soy protein, defatted soy protein (DSP) and isolated soy protein (ISP), on SSP activity and surimi-gel properties were evaluated. The results showed that the modori phenomenon was induced at 70 °C, and that both DSP and ISP suppressed SSP activity and strengthened the breaking strength and breaking distance of the modori-induced gel. Surimi-gel with DSP performed better on gel whiteness than that of ISP, and 1 g/kg DSP had optimal gel properties. In conclusion, soy protein proved to be a good natural food additive for surimi-gel production of threadfin bream.

Keywords: Natural food additive; SSP; Soy protein; Surimi-based product; Threadfin bream.

MeSH terms

  • Animals
  • Fish Products / analysis
  • Fish Proteins / chemistry
  • Food Additives* / analysis
  • Food Additives* / chemistry
  • Gels / chemistry
  • Perciformes
  • Soybean Proteins* / chemistry

Substances

  • Soybean Proteins
  • Food Additives
  • Fish Proteins
  • Gels