Effects of nano-scaled fish bone on the gelation properties of Alaska pollock surimi

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/.Gelation properties of Alaska pollock surimi as affected by addition of nano-scaled fish bone (NFB) at different levels (0%, 0.1%, 0.25%, 0.5%, 1% and 2%) were investigated. Breaking force and penetration distance of\ud surimi gels after setting increased significantly as NFB concentration increased up to 1%. The first peak temperature and value of storage modulus (G′), which is known to relate to the unfolding and aggregation of light\ud meromyosin, increased as NFB concentration increased. In addition, 1% NFB treatment demonstrated the highest G′ after gelation was completed. The activity of endogenous transglutaminase (TGase) in Alaska pollock surimi\ud increased as NFB calcium concentration increased. The intensity of myosin heavy chain cross-links also increased as NFB concentration increased indicating the formation of more ε-(γ-glutamyl) lysine covalent bond by\ud endogenous TGase and calcium ions from NFB