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

Oujifard, Amin; Hosseini, Seyed Vali; Taheri, Ali

doi:10.22059/jfisheries.2014.50349

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

Amin Oujifard ¹

Seyed Vali Hosseini ²

Ali Taheri ³

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

10.22059/jfisheries.2014.50349

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.

Keywords

Bambara groundnut

Gel inhibitor

Lizard fish

Saurida tumbil

Sensory Analysis

Surimi

Subjects