This Article Full Text (PDF) References Alert me when this article is cited Alert me if a correction is posted Services Email this article to a friend Similar articles in this journal Alert me to new issues of the journal Add to Saved Citations Download to citation manager Request Permissions Request Reprints Add to My Marked Citations Citing Articles Citing Articles via Google Scholar Citing Articles via Scopus Google Scholar Articles by Ramos-Martínez, E. Articles by Montejano-Gaitán, J.G. Search for Related Content Social Bookmarking                         What's this?

Determinación de la presencia y el origen del fenómeno modori en surimi de cinco especies de pescado del Golfo de México / Determination of the modori phenomenon and its origin in surimi of five fish species from the Gulf of Mexico

Unidad Académica Multidisciplinaria Reynosa-Aztlán, Universidad Autónoma de Tamaulipas, Calle 16 y Lago de Chapala, Colonia Aztlán,. Reynosa, Tamaufipas 88740, México.

O.G. Morales-González

Instituto de Ecología y Alimentos, U.A.T.

J.A. Ramírez

Unidad Académica Multidisciplinaria Reynosa-Aztlán, Universidad Autónoma de Tamaulipas, Calle 16 y Lago de Chapala, Colonia Aztlán,. Reynosa, Tamaufipas 88740, México.

F.L. García-Carreño

Centro de Investigaciones Biológicas del Noreste, S.C.

J.G. Montejano-Gaitán

Instituto Tecnológico y de Estudios Superiores de Monterrey, Campus Querétaro, México.

Modori is a phenomenon which occurs in fish gels only when they are incubated at 50-70 °C, and which induces a decrease in their mechanical properties. Modori has been associated with endogenous proteases, varying among fish species. Surimis were obtained from Atlantic croaker (Micropogon undulatus), barred grunt (Conodon nobilis), sole (Cyclopsetta chittendeni) , northern kingfish (Menticirrhus saxatilis) and striped searobin (Prionotus evolans). The effect of gel incubation time on shear stress and shear strain at failure, soluble peptides and electrophoretic pattern was studied. Incubation times at 60 °C, of 0, 20 or 40 min were assayed. The modori phenomenon induced a significant decrease (25-50%) in the mechanical properties of the five species studied. This phenomenon was associated with the presence of active proteases at 60 °C, determined as an increase in concentration of soluble pep tides depending on the time of incubation. Proteases were partially characterized employing serine- and cysteine-protease inhibitors. The studies with SDS-PAGE showed that myosin is the main substrate of the proteases. Actin was not hydrolyzed. The employment of specific inhibitors showed that both serine- and cysteine-proteases were associated with the modori phenomenon in the species studied.

Key Words: surimi • modori • proteases • inhibitors

Food Science and Technology International, Vol. 5, No. 5, 397-405 (1999)
DOI: 10.1177/108201329900500505


CiteULike    Complore    Connotea    Del.icio.us    Digg    Reddit    Technorati    Twitter    What's this?