Autolysis Inhibition and Improvement of Gel Properties of Clown Featherback (Chitala ornata) and Grey Featherback (Notopterus notopterus) by Using Egg White Powder
Abstract
The objectives of this study were to investigate the effects of autolysis inhibition and to improve gel textural properties of clown featherback (Chitala ornata) and grey featherback (Notopterus notopterus) by using egg white powder. The highest autolysis was observed at 55 and 70 °C for clown featherback and grey featherback, respectively. The optimum pH for autolysis of both clown featherback and grey featherback was found at 4.0 and 7.0. Pepstatin A and soybean trypsin inhibitor showed the highest inhibition toward autolysis at pH 4 and 7, respectively (p<0.05), suggesting that aspartic proteinases and serine proteinases were mainly responsible for degradation in both fish species. Based on TCA-soluble oligopeptide assay, addition of 3% egg white powder showed 74% and 72% inhibition found in gel of clown featherback and grey featherback, respectively with the concomitant increase in band intensity of myosin heavy chain retained. Moreover, addition of 2% egg white powder resulted in an increase of breaking force and deformation of clown featherback and grey featherback gels. Therefore, autolysis of clown featherback and grey featherback can be retarded by the addition of egg white powder leading to an increase of gel textural properties of both fish species. Keywords : autolysis, egg white powder, proteinases, clown featherback, grey featherbackReferences
Akazawa, H., Miyauchi, Y., Sakurada, K., Wasson, D.H., & Reppond, K.D. (1993). Evaluation of protease inhibitors in Pacific whiting surimi. Journal of Aquatic Food Product Technology, 2, 79-95.
An, H., Weerasinghe, V., Seymour, T.A., & Morrissey, M.T. (1994). Cathepsin degradation of Pacific whiting surimi protein. Journal of Food Science, 59, 1013-1017.
Benjakul, S., & Visessanguan, W. (2003). Transglutaminase-mediated setting in bigeye snapper surimi. Food Research International, 36, 253-266.
Benjakul, S., Visessanguan, W., Tueksuban, J., & Tanaka, M. (2004). Effect of some protein additives on proteolysis and gel-forming ability of lizardfish (Saurida tumbil). Food Hydrocolloids, 18, 395-401.
Chen, H.H. (2002). Decoloration and gel-forming ability of horse mackerel mince by air-flotation washing. Journal of Food Science, 67, 2970-2975.
García-Carreño, F.L., & Hernández-Cortés, P. (2000). Use of protease inhibitors in seafood products. In N.F. Haard, & B.K. Simpson. (Eds.), Seafood enzymes: Utilization and influence on postharvest seafood quality. (pp. 531-547). New York: Marcel Dekker.
Klomklao, S., Kishimura, H., & Benjakul, S. (2008). Endogenous proteinases in true sardine (Sardinops melanostictus). Food Chemistry, 107, 213-220.
Laemmli, U.K. (1970). Cleavage of structural proteins during assembly of the head of bacteriophage T4. Nature, 227, 680-685.
Lanier, T.C. (1992). Measurement of surimi composition and functional properties. In T.C. Lanier, & C.M. Lee. (Eds.), Surimi technology. (pp. 123-163.). New York: Marcel Dekker.
Lee, H., Lanier, T.C., Hamann, D.D., & Knopp, J.A. (1997). Transglutaminase effects on low temperature gelation of fish protein sols. Journal of Food Science, 62, 20-24.
Li, D.K., Lin, H., & Kim, S.M. (2007). Application of recombinant chum salmon cystatin to Alaska pollock (Theragra chalcogramma) surimi to prevent gel weakening. Journal of Food Science, 72, C294-C299.
Lopburi inland fisheries development center. (2017). Clown featherback culture. Retrieved November 5, 2017, from http://www.fisheries.go.th
Lowry, O.H., Rosebrough, N.J., Farr, A.L., & Randall, R.J. (1951). Protein Measurement with the folin phenol reagent. Journal of Biological Chemistry, 193, 265-275.
Lu, G.H., & Chen, T.C. (1999). Application of egg white and plasma powders as muscle food binding agents. Journal of Food Engineering, 42, 147-151.
Morrisey, M.T., Wu, J.W., Lin, D.D., & An, H. (1993). Protease inhibitor effects on torsion measurements and autolysis of Pacific whiting surimi. Journal of Food Science, 58, 1050-1054.
Nakamura, R., & Doi, E. (2000). Egg processing. In S. Nakai, & H.W. Modler. (Eds.), Food protein processing and application. (pp. 171-207). New York: Wiley-VCH.
Niwa, E. (1992). Chemistry of surimi gelation. In T.C. Lanier, & C.M. Lee. (Eds.), Surimi technology. (pp. 389-427).
New York: Marcel Dekker.
Nopianti, R., Huda, N., & Ismail., N. (2011). A review on the loss of the functional properties of proteins during frozen storage and the improvement of gel-forming properties of surimi. American Journal of Food Technology, 6, 19-30.
Piyadhammaviboon, P., & Yongsawatdigul, J. (2010). Proteinase inhibitory activity of sarcoplasmic proteins from threadfin bream (Nemipterus spp.). Journal of the Science of Food and Agriculture, 90, 291-298.
Reppond, K.D., & Babbitt, J.K. (1993). Protease inhibitors affect physical properties of arrowtooth flounder and walleye pollock surimi. Journal of Food Science, 58, 96-98.
Siriangkanakun, S., & Yongsawatdigul, J. (2012). Trypsin inhibitory activity and gel-enhancing effect of sarcoplasmic proteins from common carp. Journal of Food Science, 77, C1124-C1130.
Sriket, C. (2014). Proteases in fish and shellfish: Role on muscle softening and prevention. International Food Research Journal, 21, 433-445.
Tadpitchayangkoon, P., & Yongsawatdigul, J. (2009). Comparative study of washing treatments and alkali extraction on gelation characteristics of striped catfish (Pangasius hypophthalmus) muscle protein. Journal of Food Science, 74, C284-C291.
Toyohara, H., Sakata, T., Yamashita, T., Kinishita, M., & Shimizu, Y. (1990). Degradation of oval-filefish meat gel caused by myofibrillar proteinase(s). Journal of Food Science, 55, 364-368.
Toyohara, H., & Shimizu, Y. (1988). Relation between the modori phenomenon and myosin heavy chain breakdown in threadfin-bream gel. Agricultural and Biological Chemistry, 52, 255-257.
Visessanguan, W., Menino, A.R., Kim, S.M., & An, H. (2001). Cathepsin L: A Predominant heat-activated proteinase in arrowtooth flounder muscle. Journal of Agricultural and Food Chemistry, 49, 2633- 2640.
Wongwichian, C., Chaijan, M., Panpipat, W., Klomklao, S., & Benjakul, S. (2016). Autolysis and characterisation of sarcoplasmic and myofibril associated proteinases of oxeye scad (Selar boops) muscle. Journal of Aquatic Food Product Technology, 25, 1132-1143.
Yamashita, M., & Konagaya, S. (1991). Proteolysis of muscle proteins in the extensively softened muscle of chum salmon caught during spawning migration. Nippon Suisan Gakkaishi, 57, 2163.
Yarnpakdee, S., Benjakul, S., Visessanguan, W., & Kijroongrjana, K. (2009). Autolysis of goatfish (Mulloidichthys martinicus) mince: Characterisation and effect of washing and skin inclusion. Food Chemistry, 114, 1339-1344.
Yongsawatdigul, J., Park, J.W., Virulhakul, P., & Viratchakul, S. (2000). Proteolytic degradation of tropical tilapia surimi. Journal of Food Science, 65, 129-133.
Yongswatdigul, J., & Piyadhammaviboon, P. (2004). Inhibition of autolytic activity of lizardfish surimi by proteinase inhibitors. Food Chemistry, 87, 447-455.
Yongsawatdigul, J., Piyadhammaviboon, P., & Singchan, K. (2006). Gel-forming ability of small scale mud carp (Cirrhiana microlepis) unwashed and washed mince as related to endogenous proteinases and transglutaminase activities. European Food Research and Technology, 223, 769-774.
An, H., Weerasinghe, V., Seymour, T.A., & Morrissey, M.T. (1994). Cathepsin degradation of Pacific whiting surimi protein. Journal of Food Science, 59, 1013-1017.
Benjakul, S., & Visessanguan, W. (2003). Transglutaminase-mediated setting in bigeye snapper surimi. Food Research International, 36, 253-266.
Benjakul, S., Visessanguan, W., Tueksuban, J., & Tanaka, M. (2004). Effect of some protein additives on proteolysis and gel-forming ability of lizardfish (Saurida tumbil). Food Hydrocolloids, 18, 395-401.
Chen, H.H. (2002). Decoloration and gel-forming ability of horse mackerel mince by air-flotation washing. Journal of Food Science, 67, 2970-2975.
García-Carreño, F.L., & Hernández-Cortés, P. (2000). Use of protease inhibitors in seafood products. In N.F. Haard, & B.K. Simpson. (Eds.), Seafood enzymes: Utilization and influence on postharvest seafood quality. (pp. 531-547). New York: Marcel Dekker.
Klomklao, S., Kishimura, H., & Benjakul, S. (2008). Endogenous proteinases in true sardine (Sardinops melanostictus). Food Chemistry, 107, 213-220.
Laemmli, U.K. (1970). Cleavage of structural proteins during assembly of the head of bacteriophage T4. Nature, 227, 680-685.
Lanier, T.C. (1992). Measurement of surimi composition and functional properties. In T.C. Lanier, & C.M. Lee. (Eds.), Surimi technology. (pp. 123-163.). New York: Marcel Dekker.
Lee, H., Lanier, T.C., Hamann, D.D., & Knopp, J.A. (1997). Transglutaminase effects on low temperature gelation of fish protein sols. Journal of Food Science, 62, 20-24.
Li, D.K., Lin, H., & Kim, S.M. (2007). Application of recombinant chum salmon cystatin to Alaska pollock (Theragra chalcogramma) surimi to prevent gel weakening. Journal of Food Science, 72, C294-C299.
Lopburi inland fisheries development center. (2017). Clown featherback culture. Retrieved November 5, 2017, from http://www.fisheries.go.th
Lowry, O.H., Rosebrough, N.J., Farr, A.L., & Randall, R.J. (1951). Protein Measurement with the folin phenol reagent. Journal of Biological Chemistry, 193, 265-275.
Lu, G.H., & Chen, T.C. (1999). Application of egg white and plasma powders as muscle food binding agents. Journal of Food Engineering, 42, 147-151.
Morrisey, M.T., Wu, J.W., Lin, D.D., & An, H. (1993). Protease inhibitor effects on torsion measurements and autolysis of Pacific whiting surimi. Journal of Food Science, 58, 1050-1054.
Nakamura, R., & Doi, E. (2000). Egg processing. In S. Nakai, & H.W. Modler. (Eds.), Food protein processing and application. (pp. 171-207). New York: Wiley-VCH.
Niwa, E. (1992). Chemistry of surimi gelation. In T.C. Lanier, & C.M. Lee. (Eds.), Surimi technology. (pp. 389-427).
New York: Marcel Dekker.
Nopianti, R., Huda, N., & Ismail., N. (2011). A review on the loss of the functional properties of proteins during frozen storage and the improvement of gel-forming properties of surimi. American Journal of Food Technology, 6, 19-30.
Piyadhammaviboon, P., & Yongsawatdigul, J. (2010). Proteinase inhibitory activity of sarcoplasmic proteins from threadfin bream (Nemipterus spp.). Journal of the Science of Food and Agriculture, 90, 291-298.
Reppond, K.D., & Babbitt, J.K. (1993). Protease inhibitors affect physical properties of arrowtooth flounder and walleye pollock surimi. Journal of Food Science, 58, 96-98.
Siriangkanakun, S., & Yongsawatdigul, J. (2012). Trypsin inhibitory activity and gel-enhancing effect of sarcoplasmic proteins from common carp. Journal of Food Science, 77, C1124-C1130.
Sriket, C. (2014). Proteases in fish and shellfish: Role on muscle softening and prevention. International Food Research Journal, 21, 433-445.
Tadpitchayangkoon, P., & Yongsawatdigul, J. (2009). Comparative study of washing treatments and alkali extraction on gelation characteristics of striped catfish (Pangasius hypophthalmus) muscle protein. Journal of Food Science, 74, C284-C291.
Toyohara, H., Sakata, T., Yamashita, T., Kinishita, M., & Shimizu, Y. (1990). Degradation of oval-filefish meat gel caused by myofibrillar proteinase(s). Journal of Food Science, 55, 364-368.
Toyohara, H., & Shimizu, Y. (1988). Relation between the modori phenomenon and myosin heavy chain breakdown in threadfin-bream gel. Agricultural and Biological Chemistry, 52, 255-257.
Visessanguan, W., Menino, A.R., Kim, S.M., & An, H. (2001). Cathepsin L: A Predominant heat-activated proteinase in arrowtooth flounder muscle. Journal of Agricultural and Food Chemistry, 49, 2633- 2640.
Wongwichian, C., Chaijan, M., Panpipat, W., Klomklao, S., & Benjakul, S. (2016). Autolysis and characterisation of sarcoplasmic and myofibril associated proteinases of oxeye scad (Selar boops) muscle. Journal of Aquatic Food Product Technology, 25, 1132-1143.
Yamashita, M., & Konagaya, S. (1991). Proteolysis of muscle proteins in the extensively softened muscle of chum salmon caught during spawning migration. Nippon Suisan Gakkaishi, 57, 2163.
Yarnpakdee, S., Benjakul, S., Visessanguan, W., & Kijroongrjana, K. (2009). Autolysis of goatfish (Mulloidichthys martinicus) mince: Characterisation and effect of washing and skin inclusion. Food Chemistry, 114, 1339-1344.
Yongsawatdigul, J., Park, J.W., Virulhakul, P., & Viratchakul, S. (2000). Proteolytic degradation of tropical tilapia surimi. Journal of Food Science, 65, 129-133.
Yongswatdigul, J., & Piyadhammaviboon, P. (2004). Inhibition of autolytic activity of lizardfish surimi by proteinase inhibitors. Food Chemistry, 87, 447-455.
Yongsawatdigul, J., Piyadhammaviboon, P., & Singchan, K. (2006). Gel-forming ability of small scale mud carp (Cirrhiana microlepis) unwashed and washed mince as related to endogenous proteinases and transglutaminase activities. European Food Research and Technology, 223, 769-774.
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2018-02-15
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