Characterization of thermorheological behavior of Alaska pollock and Pacific whiting surimi
Thermorheological behavior of Alaska pollock (AP) and Pacific whiting (PW) surimi was evaluated during gelation at different moisture contents (80% to 95%). The temperature sweep data (storage modulus, G', compared with temperature) for both surimi clearly indicated G' minima. Unlike for t...
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| Veröffentlicht in: | Journal of food science 2004-09, Vol.69 (7), p.338-343 |
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| creator | Yoon, W.B Gunasekaran, S Park, J.W |
| description | Thermorheological behavior of Alaska pollock (AP) and Pacific whiting (PW) surimi was evaluated during gelation at different moisture contents (80% to 95%). The temperature sweep data (storage modulus, G', compared with temperature) for both surimi clearly indicated G' minima. Unlike for the PW surimi, the minimum values of the AP surimi was moisture-content dependent and there was a linear relationship between logarithm of concentration and reciprocal absolute temperature at gelation. The activation energy (Ea) for aggregation after gelation temperature at each moisture content was calculated by a nonisothermal kinetic model for both AP and PW Surimi. The Ea values increased with moisture content of the system and ranged from 172.8 to 232.9 kJ/mol. Based on the assumption that melting temperature for a thermo-reversible gel may be considered equivalent to gelation temperature for thermo-irreversible gels, an Arrhenius-type model was used to estimate the enthalpy of cross-links formation for AP surimi to be 300.3 kJ/mol. |
| doi_str_mv | 10.1111/j.1365-2621.2004.tb13639.x |
| format | Article |
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The temperature sweep data (storage modulus, G', compared with temperature) for both surimi clearly indicated G' minima. Unlike for the PW surimi, the minimum values of the AP surimi was moisture-content dependent and there was a linear relationship between logarithm of concentration and reciprocal absolute temperature at gelation. The activation energy (Ea) for aggregation after gelation temperature at each moisture content was calculated by a nonisothermal kinetic model for both AP and PW Surimi. The Ea values increased with moisture content of the system and ranged from 172.8 to 232.9 kJ/mol. Based on the assumption that melting temperature for a thermo-reversible gel may be considered equivalent to gelation temperature for thermo-irreversible gels, an Arrhenius-type model was used to estimate the enthalpy of cross-links formation for AP surimi to be 300.3 kJ/mol.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1365-2621.2004.tb13639.x</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>activation energy ; Alaska pollock ; Biological and medical sciences ; equations ; Fish ; Food industries ; Food science ; Fundamental and applied biological sciences. Psychology ; gelation ; gelation temperature ; kinetic model ; Kinetics ; marine fish ; mathematical models ; Merluccius productus ; Pacific whiting ; rheological properties ; Rheology ; simulation models ; storage modulus ; surimi ; Temperature ; Theragra chalcogramma ; water content</subject><ispartof>Journal of food science, 2004-09, Vol.69 (7), p.338-343</ispartof><rights>2004 INIST-CNRS</rights><rights>Copyright Institute of Food Technologists Sep 2004</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4368-a9a2f598ff50440b3521448f9037e5e81ee3405f969c27c2899eb0715d8373713</citedby><cites>FETCH-LOGICAL-c4368-a9a2f598ff50440b3521448f9037e5e81ee3405f969c27c2899eb0715d8373713</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1365-2621.2004.tb13639.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1365-2621.2004.tb13639.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27903,27904,45553,45554</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=16134299$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Yoon, W.B</creatorcontrib><creatorcontrib>Gunasekaran, S</creatorcontrib><creatorcontrib>Park, J.W</creatorcontrib><title>Characterization of thermorheological behavior of Alaska pollock and Pacific whiting surimi</title><title>Journal of food science</title><description>Thermorheological behavior of Alaska pollock (AP) and Pacific whiting (PW) surimi was evaluated during gelation at different moisture contents (80% to 95%). The temperature sweep data (storage modulus, G', compared with temperature) for both surimi clearly indicated G' minima. Unlike for the PW surimi, the minimum values of the AP surimi was moisture-content dependent and there was a linear relationship between logarithm of concentration and reciprocal absolute temperature at gelation. The activation energy (Ea) for aggregation after gelation temperature at each moisture content was calculated by a nonisothermal kinetic model for both AP and PW Surimi. The Ea values increased with moisture content of the system and ranged from 172.8 to 232.9 kJ/mol. Based on the assumption that melting temperature for a thermo-reversible gel may be considered equivalent to gelation temperature for thermo-irreversible gels, an Arrhenius-type model was used to estimate the enthalpy of cross-links formation for AP surimi to be 300.3 kJ/mol.</description><subject>activation energy</subject><subject>Alaska pollock</subject><subject>Biological and medical sciences</subject><subject>equations</subject><subject>Fish</subject><subject>Food industries</subject><subject>Food science</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>gelation</subject><subject>gelation temperature</subject><subject>kinetic model</subject><subject>Kinetics</subject><subject>marine fish</subject><subject>mathematical models</subject><subject>Merluccius productus</subject><subject>Pacific whiting</subject><subject>rheological properties</subject><subject>Rheology</subject><subject>simulation models</subject><subject>storage modulus</subject><subject>surimi</subject><subject>Temperature</subject><subject>Theragra chalcogramma</subject><subject>water content</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2004</creationdate><recordtype>article</recordtype><recordid>eNqVkNFuFCEUhonRxLX6DE6aeDkjcGAGvDF1a1ebRk3WpoleEJbCDrvTYQuzduvTy2Q2ei03hMPHfw4fQqcEVySvt5uKQM1LWlNSUYxZNaxyAWR1eIJmpOG4BMHIUzTDmNKSENY8Ry9S2uDxDPUM_Zy3Omoz2Oh_68GHvgiuGFob70JsbejC2hvdFSvb6l8-xPH2rNNpq4td6LpgtoXub4tv2njnTfHQ-sH36yLto7_zL9Ezp7tkXx33E3R98fH7_FN59XXxeX52VRoGtSi11NRxKZzjmDG8Ak4JY8JJDI3lVhBrgWHuZC0NbQwVUtoVbgi_FdBAQ-AEnU65uxju9zYNahP2sc8tFZEMBAHSZOjdBJkYUorWqV2eUcdHRbAaXaqNGl2q0aUaXaqjS3XIj98cO-iUdbioe-PTv4SaAKNSZu79xD34zj7-Rwd1eXG-BBA5oZwSfBrs4W-CjltV589ydfNloejl4pz_-LBUN5l_PfFOB6XXMU91vaSYAMaSs5pR-AOnTKC5</recordid><startdate>200409</startdate><enddate>200409</enddate><creator>Yoon, W.B</creator><creator>Gunasekaran, S</creator><creator>Park, J.W</creator><general>Blackwell Publishing Ltd</general><general>Institute of Food Technologists</general><general>Wiley Subscription Services, Inc</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope></search><sort><creationdate>200409</creationdate><title>Characterization of thermorheological behavior of Alaska pollock and Pacific whiting surimi</title><author>Yoon, W.B ; Gunasekaran, S ; Park, J.W</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4368-a9a2f598ff50440b3521448f9037e5e81ee3405f969c27c2899eb0715d8373713</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2004</creationdate><topic>activation energy</topic><topic>Alaska pollock</topic><topic>Biological and medical sciences</topic><topic>equations</topic><topic>Fish</topic><topic>Food industries</topic><topic>Food science</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>gelation</topic><topic>gelation temperature</topic><topic>kinetic model</topic><topic>Kinetics</topic><topic>marine fish</topic><topic>mathematical models</topic><topic>Merluccius productus</topic><topic>Pacific whiting</topic><topic>rheological properties</topic><topic>Rheology</topic><topic>simulation models</topic><topic>storage modulus</topic><topic>surimi</topic><topic>Temperature</topic><topic>Theragra chalcogramma</topic><topic>water content</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Yoon, W.B</creatorcontrib><creatorcontrib>Gunasekaran, S</creatorcontrib><creatorcontrib>Park, J.W</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Yoon, W.B</au><au>Gunasekaran, S</au><au>Park, J.W</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Characterization of thermorheological behavior of Alaska pollock and Pacific whiting surimi</atitle><jtitle>Journal of food science</jtitle><date>2004-09</date><risdate>2004</risdate><volume>69</volume><issue>7</issue><spage>338</spage><epage>343</epage><pages>338-343</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>Thermorheological behavior of Alaska pollock (AP) and Pacific whiting (PW) surimi was evaluated during gelation at different moisture contents (80% to 95%). The temperature sweep data (storage modulus, G', compared with temperature) for both surimi clearly indicated G' minima. Unlike for the PW surimi, the minimum values of the AP surimi was moisture-content dependent and there was a linear relationship between logarithm of concentration and reciprocal absolute temperature at gelation. The activation energy (Ea) for aggregation after gelation temperature at each moisture content was calculated by a nonisothermal kinetic model for both AP and PW Surimi. The Ea values increased with moisture content of the system and ranged from 172.8 to 232.9 kJ/mol. Based on the assumption that melting temperature for a thermo-reversible gel may be considered equivalent to gelation temperature for thermo-irreversible gels, an Arrhenius-type model was used to estimate the enthalpy of cross-links formation for AP surimi to be 300.3 kJ/mol.</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.2004.tb13639.x</doi><tpages>6</tpages></addata></record> |
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| source | Wiley Online Library Journals Frontfile Complete |
| subjects | activation energy Alaska pollock Biological and medical sciences equations Fish Food industries Food science Fundamental and applied biological sciences. Psychology gelation gelation temperature kinetic model Kinetics marine fish mathematical models Merluccius productus Pacific whiting rheological properties Rheology simulation models storage modulus surimi Temperature Theragra chalcogramma water content |
| title | Characterization of thermorheological behavior of Alaska pollock and Pacific whiting surimi |
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