Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
. 2019 Dec;84(12):3601-3607.
doi: 10.1111/1750-3841.14919. Epub 2019 Nov 15.

Thermal Gel Degradation (Modori) in Sturgeon (Acipenseridae) Surimi Gels

Shuwei Tang  1 , Guangxin Feng  1 , Ruichang Gao  2 , Jiaoyan Ren  3 , Xiaodong Zhou  4 , Haiyan Wang  4 , He Xu  5 , Yuanhui Zhao  1 , Mingyong Zeng  1
Affiliations

Thermal Gel Degradation (Modori) in Sturgeon (Acipenseridae) Surimi Gels

Shuwei Tang et al. J Food Sci. 2019 Dec.

Abstract

Sturgeon meat has been found to be suitable as surimi raw materials. The present study determined the modori phenomenon in sturgeon surimi gels and identified its relationship with cathepsins. In all heat-treated gels (25 to 90 °C, at 5 °C intervals), the 40 °C-incubated sturgeon surimi gel showed the weakest gel properties and water-holding capacity (P < 0.05), a rough protein gel network under SEM, and the highest protein solubility and trichloroacetic acid-soluble peptides content (P < 0.05). SDS-PAGE indicated that the myosin heavy chain band of sturgeon surimi gels was almost completely degraded at 40 °C. Moreover, the highest cathepsin L activity was observed in 40 °C-treated sturgeon surimi gels (P < 0.05). Our results suggested that the modori phenomenon in sturgeon surimi gels occurred at 40 °C, which was partially attributed to cathepsin L, thereby allowing for the better exploitation and utilization of sturgeon surimi.

Keywords: cathepsin L; heat treatment; modori phenomenon; proteolysis; sturgeon surimi.

PubMed Disclaimer

References

    1. Alvarez, C., Couso, I., & Tejada, M. (1999). Thermal gel degradation (Modori) in sardine surimi gels. Journal of Food Science, 64(4), 633-637.
    1. An, H., Weerasinghe, V., Seymour, T. A., & Morrissey, M. T. (1994). Cathepsin degradation of Pacific whiting surimi proteins. Journal of Food Science, 59, 1013-1017.
    1. Bronzi, P., & Rosenthal, H. (2014). Present and future sturgeon and caviar production and marketing: A global market overview. Journal of Applied Ichthyology, 30(6), 1536-1546.
    1. Boscari, E., Vitulo, N., Ludwig, A., Caruso, C., Mugue, N. S., Suciu, R., … Congiu, L. (2017). Fast genetic identification of the Beluga sturgeon and its sought-after caviar to stem illegal trade. Food Control, 75, 145-152.
    1. Benjakul, S., & Visessanguan, W. (2003). Transglutaminase-mediated setting in bigeye snapper surimi. Food Research International, 36(3), 253-266.

LinkOut - more resources