Potato Protein Suppresses Proteolytic Activity and Improves Textural Property of Tropical and Cold-Water Fish Surimi

Potato protein (PP) at concentrations of 0.025-0.3% was added to tropical fish surimi, including lizardfish (LZ) and threadfin bream (TB), and cold-water fish, namely Alaska pollock (AP) and Pacific whiting (PW), to examine its effect on proteolytic inhibition and surimi gel texture. Tropical fish surimi, particularly LZ, exhibited the highest degree of autolysis induced by endogenous proteases (<i>p</i> < 0.05), as evidenced by degradation of myosin heavy chain and tropomyosin. PP demonstrated a broad range of proteolytic inhibition activities against chymotrypsin, trypsin, papain, and cathepsin L, with chymotrypsin being the most susceptible. At a PP concentration of 0.3%, the highest autolytic inhibition was obtained in AP (72.24%), followed by LZ surimi (60.44%, <i>p</i> < 0.05). Egg white protein (EW) showed autolytic inhibitory activity at 14.50-50.52% in all species at 0.3%. Surimi gels with only 0.025% PP exhibited breaking forces and distance comparable to those with added 0.3% EW, regardless of the cooking regimes. In tropical surimi, PP at 0.3% increased the breaking force by 4.13-5.38-fold under a setting condition (as the best heating regime) compared with the control. At this concentration, PP decreased the whiteness of LZ and AP in the set surimi gels by 7.03% and 6.42% (<i>p</i> < 0.05), respectively, whereas its effect on TB and PW surimi was negligible. The study demonstrates that PP can be a promising alternative to EW to control proteolytic degradation and improve textural properties of cold-water and tropical surimi.