Chicken plasma protein: Proteinase inhibitory activity and its effect on surimi gel properties

Abstract

The inhibitory activity of chicken plasma protein (CPP) at different concentrations on sarcoplasmic proteinases and autolysis of mince and washed mince of bigeye snapper and lizardfish was investigated. CPP (0–2% w/w) exhibited inhibitory activity toward sarcoplasmic proteinases and autolysis, especially when CPP concentration increased. Electrophoretic study revealed that CPP effectively prevented the degradation of myosin heavy chain (MHC) in mince and washed mince incubated at elevated temperature. The breaking force and deformation of modori gels from surimi of both fish species increased as CPP addition increased ( P<0.05) with a concomitant decrease in TCA-soluble peptides. MHC was retained more in the presence of CPP, especially when the CPP concentration increased. However, whiteness decreased with increasing CPP concentrations. Microstructure of modori gels with 2% (w/w) CPP added had an ordered fibrillar structure, indicating a preventive effect on hydrolysis of myofibrillar protein. This was accompanied by an increase in surimi gel strength.