Graduate Thesis Or Dissertation
 

Film-forming ability of fish proteins

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  • Characteristics of films obtained from fish myofibrillar proteins extracted from various solubilization methods were investigated. In this study, we utilized three agents to solubilize fish myofibrillar proteins from surimi, which are sodium chloride, sodium tripolyphosphate, and alkaline condition. The first part of this study focused on combination of sodium chloride and alkaline solubilization, while the second part discussed combination of sodium chloride and sodium tripolyphosphate solubilization. Surimi concentration (15 and 20%), sodium chloride concentration (0, 2, and 5%), pH (7, 9, and 11), and STP concentration (1.0, 1.5, and 2.0%) were varied. Our findings suggested that film with high flexibility, indicated by high puncture distance and elongation at break, were obtained from surimi slurries with 20% surimi-0% salt-pH 11, 15 and 20% surimi-0% salt-1% STP, and also from 20% surimi-2% salt-pH 9 and 11. Films with high puncture strength were produced from treatments with 20% surimi-0% salt-pH 11, 15% surimi-2% salt-pH 9, and 15 and 20% surimi-0% salt-1% STP. Increased tensile strength was found mainly on films produced from slurries with 5% salt. We predicted that high tensile strength was associated with salt crystallinity. Therefore, we disregarded this property in selection of fat blocking solution. Considering puncture strength, puncture distance, and elongation at break data together, we considered surimi slurries with 20% surimi-0% salt-pH 11, 15% surimi-0% salt-1% STP, and 20% surimi-0% salt-1% STP should be appropriate for our further study.
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