%0 Journal Article
%T Mechanism study of the gel-forming ability of heat-induced gel from Peruvian hake (Merluccius gayi peruanus) surimi.
%A Shi Y
%A Geng JT
%A Yoshida Y
%A Jiang J
%A Osako K
%J Food Chem
%V 413
%N 0
%D Jul 2023 1
%M 36804742
%F 9.231
%R 10.1016/j.foodchem.2023.135635
%X The commercial value of Peruvian hake (Merluccius gayi peruanus) meat is low because of its soft texture. This study investigated the major factor contributing to the gel-forming ability of Peruvian hake surimi by comparing the effects of endogenous protease activity and parasitic infection. Heat-induced gels could not be obtained at 50 °C-90 °C. Surimi with severe parasitic infection showed a stronger gel-forming ability. The endogenous protease activities were the main factor influencing the Peruvian hake meat proteolysis and contributed to the low gel-forming ability, rather than parasitic infection. Specifically, endogenous cysteine proteases played an essential role in protein degradation and low gel-forming ability. Moreover, endogenous transglutaminase was also shown to be involved in the gel-forming ability upon heating at 40 °C. These results suggested that Peruvian hake meat could be used as a raw material of frozen surimi for fish gel by inhibiting the activity of endogenous proteases.