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Keywords = kamaboko

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13 pages, 3042 KiB  
Article
A Mathematical Model of Myosin Heavy Chain Dynamics in the Disintegration of Golden Threadfin Bream Nemipterus virgatus Surimi Gel
by Ryoko Nakamizo, Tatsuya Hayashi, Yuri Kominami and Hideki Ushio
Gels 2025, 11(5), 348; https://doi.org/10.3390/gels11050348 - 8 May 2025
Viewed by 470
Abstract
Surimi gel, a type of hydrocolloidal food, is formed through the gelation of fish meat proteins. Myosin heavy chain (MHC), a key myofibrillar protein, plays a crucial role in the formation of the gel network via both transglutaminase (TGase)-catalyzed and non-enzymatic polymerization. Gel [...] Read more.
Surimi gel, a type of hydrocolloidal food, is formed through the gelation of fish meat proteins. Myosin heavy chain (MHC), a key myofibrillar protein, plays a crucial role in the formation of the gel network via both transglutaminase (TGase)-catalyzed and non-enzymatic polymerization. Gel disintegration in surimi is primarily attributed to the proteolytic degradation of MHC. This study focused on golden threadfin bream Nemipterus virgatus, a species characterized by low TGase activity and high protease activity at elevated temperatures. We investigated the competition between non-enzymatic polymerization and proteolytic degradation of MHC and their effects on gel mechanical properties using a mathematical model. A mathematical model based on kinetic reactions accurately reflected the changes in MHC observed through SDS-PAGE analysis during N. virgatus gel disintegration. Our results indicate that not only unpolymerized but also polymerized MHC was significantly degraded, which substantially contributed to the reduction in the mechanical properties of the N. virgatus surimi. Mathematically understanding the dynamics of MHC in surimi during heating helps promote the utilization of noncommercial fish species for surimi processing by enabling better control over surimi gel properties. Full article
(This article belongs to the Special Issue Food Gels: Fabrication, Characterization, and Application)
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13 pages, 1150 KiB  
Article
Processing Alaska Pollock Protein (Theragra chalcogramma) into Kamaboko Protein Mitigates Elevated Serum Cholesterol and Postprandial Glucose Levels in Obese Zucker fa/fa Rats
by Natsuka Takada, Ryota Hosomi and Kenji Fukunaga
Foods 2022, 11(21), 3434; https://doi.org/10.3390/foods11213434 - 29 Oct 2022
Cited by 4 | Viewed by 2154
Abstract
Fish paste products such as kamaboko (KB) are traditional Japanese foods prepared from fish meat. The health-promoting properties of fish proteins and their lysates include improving glucose and lipid metabolism. Although the KB manufacturing process and quality have been examined, limited studies have [...] Read more.
Fish paste products such as kamaboko (KB) are traditional Japanese foods prepared from fish meat. The health-promoting properties of fish proteins and their lysates include improving glucose and lipid metabolism. Although the KB manufacturing process and quality have been examined, limited studies have reported the health-promoting function of KB. This study aimed to evaluate the effects of processing Alaska pollock protein (APP) into KB protein (KBP) on serum lipids levels and postprandial glucose tolerance. Obese male Zucker fa/fa rats were fed on different diets for 4 weeks as follows: APP group, fed on a diet in which APP constituted 25% of total protein intake; KBP group, fed on a diet with APP-processed protein as the protein source; control group, fed on a diet with 100% casein as the protein source. Compared with those in the control group, the serum total cholesterol (TC) level was reduced and the elevated postprandial blood glucose level was mitigated during the high-carbohydrate meal tolerance test in the APP and KBP groups. Further, KBP exerted significantly higher effects on serum TC levels and glucose tolerance than APP. Full article
(This article belongs to the Section Foods of Marine Origin)
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