Record Details
Salmon blood plasma: Effective inhibitor of protease-laden Pacific whiting surimi and salmon mince
ScholarsArchive at Oregon State University
| Field | Value |
|---|---|
| Title | Salmon blood plasma: Effective inhibitor of protease-laden Pacific whiting surimi and salmon mince |
| Names |
Fowler, Matthew R.
(creator) Park, Jae W. (creator) |
| Date Issued | 2015-06-01 (iso8601) |
| Note | This is an author's peer-reviewed final manuscript, as accepted by the publisher. The published article is copyrighted by Elsevier and can be found at: http://www.journals.elsevier.com/food-chemistry/ |
| Abstract | The effect of salmon plasma (SP) from Chinook salmon on proteolytic inhibition was investigated. SP was found to inhibit both cysteine and serine proteases as well as protease extracted from Pacific whiting muscle. SP was found to contain a 55 kDa cysteine protease inhibitor through SDS-PAGE inhibitor staining. Freeze dried salmon plasma (FSP) and salmon plasma concentrated by ultrafiltration (CSP) were tested for their ability to inhibit autolysis in Pacific whiting surimi and salmon mince at concentrations of 0.25%, 0.5%, 1%, and 2%. Pacific whiting surimi autolysis was inhibited by an average of 89% regardless of concentration while inhibition of salmon mince autolysis increased with concentration (P<0.05). CSP performed slightly better than FSP at inhibiting salmon mince autolysis (P<0.05). Serine protease inhibition decreased when SP heated above 40°C but was stable across a broad NaCl and pH range. Cysteine protease inhibitors exhibited good temperature, NaCl, and pH stability. |
| Genre | Article |
| Topic | Salmon plasma |
| Identifier | Fowler, M. R., & Park, J. W. (2015). Salmon blood plasma: Effective inhibitor of protease-laden Pacific whiting surimi and salmon mince. Food Chemistry, 176, 448-454. doi:10.1016/j.foodchem.2014.12.093 |
