Effect of setting conditions on proteolysis and gelling properties of spotted featherback (Chitala ornata) muscle

•Different setting conditions affected on proteolysis of SF muscle were studied.•Gel properties of SF muscle were depended upon proteolysis occurred during setting.•The optimum setting condition for SF gelation was discovered.

Gels from spotted featherback (SF) muscle were prepared by different setting conditions including 4 °C/18 h, 25 °C/30 min, 25 °C/2 h, 40 °C/30 min and 60 °C/30 min followed by cooking at 90 °C/20 min. Directly cooked gel was used as a control. SF gels set at 4 °C/18 h and 60 °C/30 min exhibited higher proteolytic degradation than did by other setting temperatures and control (P < 0.05) as evidenced by TCA-soluble peptides and the marked decrease in myosin heavy chain (MHC) under SDS-PAGE. For gelling properties, setting at 60 °C/30 min showed the gel with lowest breaking force and highest expressible drip whereas setting at 25 °C/30 min rendered the gel with highest breaking force (P < 0.05). Indeed, the higher the setting temperature applied the lower the a* value was observed (P < 0.05). However, the L* and b* values were varied among setting conditions. A finer structure of SF gel correlated well with the breaking force, particularly at medium setting temperature (25 °C/30 min). Therefore, the setting regimes strongly influenced the proteolysis and gel properties of SF muscle. Setting at 25 °C for 30 min was the best suit to prevent the proteolysis and hence strengthen the gel of SF muscle.