Rheological and Textural Properties of Pacific Whiting Surimi Gels As Influenced by Chicken Plasma

Figures & data

Figure 1 Effect of chicken plasma on changes in (a) storage modulus (G′) and (b) loss modulus (G″) of Pacific whiting surimi paste heated from 20 to 90°C at a rate of 1°C/min. 0.0 (e), 0.3 (▪), 0.5 (Δ), 1.0 (×), 2.0 (*), 3.0% CP (•).

Figure 2 Effect of chicken plasma on changes in phase angle of Pacific whiting surimi paste heated from 20 to 90°C at a rate of 1°C/min. 0.0 (e), 0.3 (▪), 0.5 (Δ), 1.0 (×), 2.0 (*), 3.0% CP (•).

Figure 3 SDS-PAGE pattern of Pacific whiting surimi paste added with chicken plasma at different levels induced by linear heating from 20 to 90°C at a rate of 1°C/min. M: protein marker, S: surimi, MHC: myosin heavy chain, AC: Actin, TNT: troponin-T, TM: tropomyosin.

Figure 4 Effect of chicken plasma on the textural properties shear stress (a) and shear strain (b) of Pacific whiting surimi gels. DH: directly heated gel prepared by heating the sol at 90°C for 20 min. Modori and kamaboko gels with various levels of chicken plasma were prepared by incubating the sol at 55°C and 40°C for 30 min, respectively, prior to heating at 90°C for 20 min. Bars represent the standard deviation from five determinations.

Figure 5 Whiteness of surimi gels from Pacific whiting added with various levels of chicken plasma. Bars represent the standard deviation from five determinations.

Table 1 TCA-soluble peptide content of surimi gels from Pacific whiting added with different levels of chicken plasma

Sample	TCA-soluble peptide content (μmole tyrosine /gm. sample)*
	Kamaboko gel	Modori gel
Directly heated gel	0.196 ± 0.029^a **	0.196 ± 0.029^b
Control (without CPP)	0.106 ± 0.012^b	0.620 ± 0.003^a
0.3% CPP	0.066 ± 0.006^c	0.078 ± 0.002^c
0.5% CPP	0.051 ± 0.007^cd	0.075 ± 0.002^c
1.0% CPP	0.034 ± 0.010^de	0.058 ± 0.004^d
2.0% CPP	0.021 ± 0.001^e	0.049 ± 0.001^de
3.0% CPP	0.015 ± 0.002^e	0.042 ± 0.001^e
* Values are given as means ± SD from triplicate determinations. **Different superscripts in the same column indicate significant differences (P < 0.05).

Figure 6 SDS-PAGE pattern of modori gels from Pacific whiting surimi added with various levels of chicken plasma. M: protein marker; S: surimi; DH: directly heated gel without CP; Numbers designate the level of chicken plasma added. MHC: Myosin heavy chain; AC: Actin; TNT: troponin-T; TM: tropomyosin.

Figure 7 SDS-PAGE pattern of kamaboko gels from Pacific whiting surimi added with various levels of chicken plasma M: protein marker; S: surimi; DH: directly heated gel without CP; Numbers designate the level of chicken plasma added. MHC: Myosin heavy chain; AC: Actin; TNT: troponin-T; TM: tropomyosin.