Effect of sugars and polyols on the functional and mechanical properties of pressure-treated arrowtooth flounder (Atheresthes stomias) proteins

R. M. Uresti; G. Velazquez; M. Vázquez; J. A. Ramírez; J. A. Torres

doi:10.1016/j.foodhyd.2004.12.006

Effect of sugars and polyols on the functional and mechanical properties of pressure-treated arrowtooth flounder (Atheresthes stomias) proteins

R. M. Uresti, G. Velazquez, M. Vázquez, J. A. Ramírez, J. A. Torres

Research output: Contribution to journal › Article › peer-review

34 Scopus citations

Abstract

The interest in safer raw fish products obtained by high pressure processing is increasing. However, the pressure (higher than 400 MPa) and time (1-5 min) needed to reduce the microbial load in muscle products denatures myofibrillar proteins and changes their mechanical, functional and visual properties. The objective for this study was to evaluate the stabilizing effect of sucrose, trehalose, sorbitol and their mixtures (1:1) on myofibrillar arrowtooth flounder (Atheresthes stomias) proteins subjected to pressure treatments. Fish proteins solubilized with 2.5% salt and 4, 8 and 12% sucrose, sorbitol, trehalose or 1:1 mixtures of sucrose-sorbitol and trehalose-sorbitol were subjected to 600 MPa for 5 min. Texture profile analysis, protein solubility, heat induced gelling and color parameters were used to quantify pressure effects. Sorbitol at 8 and 12% was the most efficient stabilizing agent against high pressure effects on protein functionality.

Original language	English
Pages (from-to)	964-973
Number of pages	10
Journal	Food Hydrocolloids
Volume	19
Issue number	6
DOIs	https://doi.org/10.1016/j.foodhyd.2004.12.006
State	Published - Nov 2005
Externally published	Yes

Keywords

Arrowtooth flounder
Baroprotector
High pressure

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10.1016/j.foodhyd.2004.12.006

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@article{ba37a3bcf0884f8ba921b4d03ed6732b,

title = "Effect of sugars and polyols on the functional and mechanical properties of pressure-treated arrowtooth flounder (Atheresthes stomias) proteins",

abstract = "The interest in safer raw fish products obtained by high pressure processing is increasing. However, the pressure (higher than 400 MPa) and time (1-5 min) needed to reduce the microbial load in muscle products denatures myofibrillar proteins and changes their mechanical, functional and visual properties. The objective for this study was to evaluate the stabilizing effect of sucrose, trehalose, sorbitol and their mixtures (1:1) on myofibrillar arrowtooth flounder (Atheresthes stomias) proteins subjected to pressure treatments. Fish proteins solubilized with 2.5% salt and 4, 8 and 12% sucrose, sorbitol, trehalose or 1:1 mixtures of sucrose-sorbitol and trehalose-sorbitol were subjected to 600 MPa for 5 min. Texture profile analysis, protein solubility, heat induced gelling and color parameters were used to quantify pressure effects. Sorbitol at 8 and 12% was the most efficient stabilizing agent against high pressure effects on protein functionality.",

keywords = "Arrowtooth flounder, Baroprotector, High pressure",

author = "Uresti, {R. M.} and G. Velazquez and M. V{\'a}zquez and Ram{\'i}rez, {J. A.} and Torres, {J. A.}",

note = "Funding Information: The authors gratefully acknowledge the use of the TA-XT2 texturometer in the laboratory of Dr Y. Zhao, Department of Food Science & Technology, and of the Chroma Meter II in the laboratory of Dr H. Stotz, Department of Horticulture, both at Oregon State University. The authors are grateful to CONACYT-OMNILIFE (Mexico) for the financial support of this work (Proj. 35951-B). A grant from the PROMEP program of the Secretar{\'i}a de Educaci{\'o}n P{\'u}blica (M{\'e}xico) to author Uresti is gratefully acknowledged. Author Velazquez was partially supported by the National Oceanic and Atmospheric Administration under a grant (grant no. NA16RG1039, project no. R/SF-29) to Oregon Sea Grant, and by appropriations made by the Oregon State legislature.",

year = "2005",

month = nov,

doi = "10.1016/j.foodhyd.2004.12.006",

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volume = "19",

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T1 - Effect of sugars and polyols on the functional and mechanical properties of pressure-treated arrowtooth flounder (Atheresthes stomias) proteins

AU - Uresti, R. M.

AU - Velazquez, G.

AU - Vázquez, M.

AU - Ramírez, J. A.

AU - Torres, J. A.

N1 - Funding Information: The authors gratefully acknowledge the use of the TA-XT2 texturometer in the laboratory of Dr Y. Zhao, Department of Food Science & Technology, and of the Chroma Meter II in the laboratory of Dr H. Stotz, Department of Horticulture, both at Oregon State University. The authors are grateful to CONACYT-OMNILIFE (Mexico) for the financial support of this work (Proj. 35951-B). A grant from the PROMEP program of the Secretaría de Educación Pública (México) to author Uresti is gratefully acknowledged. Author Velazquez was partially supported by the National Oceanic and Atmospheric Administration under a grant (grant no. NA16RG1039, project no. R/SF-29) to Oregon Sea Grant, and by appropriations made by the Oregon State legislature.

PY - 2005/11

Y1 - 2005/11

N2 - The interest in safer raw fish products obtained by high pressure processing is increasing. However, the pressure (higher than 400 MPa) and time (1-5 min) needed to reduce the microbial load in muscle products denatures myofibrillar proteins and changes their mechanical, functional and visual properties. The objective for this study was to evaluate the stabilizing effect of sucrose, trehalose, sorbitol and their mixtures (1:1) on myofibrillar arrowtooth flounder (Atheresthes stomias) proteins subjected to pressure treatments. Fish proteins solubilized with 2.5% salt and 4, 8 and 12% sucrose, sorbitol, trehalose or 1:1 mixtures of sucrose-sorbitol and trehalose-sorbitol were subjected to 600 MPa for 5 min. Texture profile analysis, protein solubility, heat induced gelling and color parameters were used to quantify pressure effects. Sorbitol at 8 and 12% was the most efficient stabilizing agent against high pressure effects on protein functionality.

AB - The interest in safer raw fish products obtained by high pressure processing is increasing. However, the pressure (higher than 400 MPa) and time (1-5 min) needed to reduce the microbial load in muscle products denatures myofibrillar proteins and changes their mechanical, functional and visual properties. The objective for this study was to evaluate the stabilizing effect of sucrose, trehalose, sorbitol and their mixtures (1:1) on myofibrillar arrowtooth flounder (Atheresthes stomias) proteins subjected to pressure treatments. Fish proteins solubilized with 2.5% salt and 4, 8 and 12% sucrose, sorbitol, trehalose or 1:1 mixtures of sucrose-sorbitol and trehalose-sorbitol were subjected to 600 MPa for 5 min. Texture profile analysis, protein solubility, heat induced gelling and color parameters were used to quantify pressure effects. Sorbitol at 8 and 12% was the most efficient stabilizing agent against high pressure effects on protein functionality.

KW - Arrowtooth flounder

KW - Baroprotector

KW - High pressure

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DO - 10.1016/j.foodhyd.2004.12.006

M3 - Artículo

SN - 0268-005X

VL - 19

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EP - 973

JO - Food Hydrocolloids

JF - Food Hydrocolloids

IS - 6

ER -

Effect of sugars and polyols on the functional and mechanical properties of pressure-treated arrowtooth flounder (Atheresthes stomias) proteins

Abstract

Keywords

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