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, includ- ing 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 (p < 0.05), as evidenced by degradation of myosin heavy chain and tropomyosin. PP demonstrated a...