FT-IR and Raman spectroscopies determine structural changes of tilapia fish protein isolate and surimi under different comminution conditions

•The FT-IR spectra showed fewer bands in FPI samples than surimi samples.•The degree of unfolding in protein structure of FPI and surimi paste changed by comminution conditions.•FPI and surimi gels chopped at 25°C for 18min showed higher chemical bonds than those at 5°C for 6min. Tilapia proteins re...

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Veröffentlicht in:	Food chemistry 2017-07, Vol.226, p.156-164
Hauptverfasser:	Kobayashi, Yuka, Mayer, Steven G., Park, Jae W.
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Chopping conditions Fish protein isolate Fish Proteins - chemistry FT-IR spectroscopy Raman spectroscopy Spectroscopy, Fourier Transform Infrared - methods Spectrum Analysis, Raman - methods Surimi Tilapia - microbiology
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