Effect of bambara groundnut (Voandzeia subterranean) protein isolate as protease inhibitor on autolysis and gel properties of surimi from lizard fish (Saurida tumbil)

Document Type : Research Paper

Authors

1 Assistant Prof., Fisheries Dept., Faculty of Agriculture and Natural Resources, Persian Gulf University, Borazjan, Iran

2 2Assistant prof. Fisheries Dept., Faculty of Natural Resources, University of Tehran, Karaj, Iran

3 Assistant prof. Fisheries Dept., Faculty of Marine Sciences, Chabahar Maritime University, Chabahar, Iran

Abstract

Impact of bambara groundnut protein isolate (BGPI) on autolysis and gel properties of surimi from lizard fish was investigated. As the levels of BGPI increased (0-3 %), breaking force, deformation and retention/ stability of myosin heavy chain (MHC) of modori gel markedly increased (P<0.05). Nevertheless, only 0.25% BGPI increased above parameters in kamaboko gel. A decreasing trend in whiteness and expressible moisture content of kamaboko gel was observed when the BGPI levels increased. Because of suitability of 0.25% BGPI in kamaboko gel, this level was selected for determination of microstructure and sensory analysis. Microstructure of kamaboko gel added with 0.25 % BGPI had a more compact structure than that without BGPI addition. Regarding sensorial properties, elasticity, texture and general acceptance of kamaboko gel added with 0.25% BGPI was significantly higher than control (P<0.05). Therefore, BGPI at an appropriate level could be a protease inhibitor to improve gel properties of kamaboko. 

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