Effect of Citrus Changshan-huyou Peel Powder on the Gelling Properties of Hairtail (Trichiurus Lepturus) Myofibrillar Protein
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Abstract:
Effects of citrus changshan-huyou peel powder on the gelling properties of hairtail myofibrillar protein and the mechanism of changes in gel forming characteristics were investigated. The samples were either heated to 90 ℃directly or preheated to 40 ℃ followed by heating to 90 ℃. The gel strength increased significantly when citrus changshan-huyou peel powder was added to the samples. The maximum gel strength was obtained when the concentration of citrus changshan-huyou peel powder became 5% (m/m). This result was more significant for the samples preheating to 40 ℃ prior to treatment at 90 ℃ in a water bath. The whiteness value significantly decreased while the water holding capacity increased as the amount of citrus changshan-huyou peel powder added to the samples increased. At lower concentrations of added citrus changshan-huyou peel powder, the springiness, cohesiveness, and chewiness of the gel increased significantly as the amount of citrus changshan-huyou peel powder increased. However, no further change was observed at higher concentrations of added citrus changshan-huyou peel powder. The maximum hardness and gumminess for the gel were obtained in samples with 8% citrus changshan-huyou peel powder. The samples with 5% citrus changshan-huyou peel powder received the highest mouth-feel and texture scores; however, they received low scores for color and taste. The highest total sensory evaluation score was obtained for samples with 3% citrus changshan-huyou peel powder. Cross-linked protein bands were observed in the profile of the SDS-PAGE pattern. In reduced samples, the cross-linking strength significantly increased with increasing amounts of citrus changshan-huyou peel powder.
