| dc.description.abstract | Effect of arcorbic acid on gel formation myofibrillar protein extracted from bigeye scad fish (Selar crumenophthalmus) were studied for itsdevelopmentas food ingredient. Myofibril was gelled by theaddition of various concentrations ascorbic acid (0; 0,1; 0,2; 0,3 and 0,4 %), and the gels were then characterized for its cooking loss, water holding capacity (WHC), and texture Addition arcorbic acid at the level below 0,3 % gave no sicnificant effect on the cooking loss of the gel, but at 0,4 % the cooking loss of the gel decreaced significantly. Accordingly , the WHC of the gel changed insignificantly with the arcorbic acid addition below 0,3 %, and decreased sharply in the addition of 0,4 %. Gel texture were affected by addition of ascorbic acid at all level, namely 29,9 + 1,9, 31,0 + 0,3; 35,4 + 0,4; 46,7 + 1,5; and 115,7 + 3,2 g/7 mm for 0; 0,1; 0,2; 0,3; and 0,4 %, respectively. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) showedthat addition of ascorbic acid drove formation of disulphide bond in the myosin heavy chain (MHC) and the other myofibrillar proteins, resulting in the development at a strong three dimensions structure in myofibril gel as shown by microscopic strucuture. | en_US |
