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Inhibición de proteasas en geles de surimi de jurel (Trachurus murphyi) / Inhibition of proteases in surimi gels from jack mackerel (Trachurus murphyi)

Escuela de Ingeniería de Alimentos, Facultad de Recursos Naturales, Universidad Católica de Valparaiso, Casilla 4059, Valparaiso, Chile

S.P. Concha

Escuela de Ingeniería de Alimentos, Facultad de Recursos Naturales, Universidad Católica de Valparaiso, Casilla 4059, Valparaiso, Chile

V.E. Curotto

Instituto de Química. Facultad de Ciencias Básicas, Universidad Católica de Valparaiso, Casilla 4059, Valparaiso, Chile

The effects of 0-5% levels of beef plasma, egg white and potato extract as protease inhibitors of jack mackerel surimi (Trachurus murphyi) and their effects on functional properties were studied. Gel quality was evaluated measuring gel strength, deformation, rupture force, water holding capacity, color and sensory evaluation. Maximum proteolytic activity was found at 65 °C after 60 min where the gel quality was markedly deteriorated. At a level of 1% beef plasma, egg white or potato extract, pro tease inhibition of 91.9%, 82.7% and 74.4 %, respectively, was found. Beef plasma at 1% was the most effective protease inhibitor and was the most acceptable for the judges, but produced a gel with a yellow hue. SDS-electrophoresis verified the action of inhibitors in preventing degradation of high molecular weight proteins which form the gel network.

Key Words: mackerel • surimi • gelation • inhibitors • proteases

Food Science and Technology International, Vol. 5, No. 3, 203-213 (1999)
DOI: 10.1177/108201329900500302


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