Rheological behavior and potential cross-linking of Pacific whiting (Merluccius productus) surimi gel

Gelation behavior and potential cross-linking of Pacific whiting (Merluccius productus) surimi were affected by setting temperatures and an enzyme inhibitor. Gels of Pacific whiting surimi with salt and beef plasma protein were compared with those containing guanidine hydrochloride, sodium dodecyl s...

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Veröffentlicht in:	Journal of food science 1994-07, Vol.59 (4), p.773-776
Hauptverfasser:	Park, J.W, Yongsawatdigul, J, Lin, T.M
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences COLLOIDE COLOIDES cross-linking Enzymes Fish Fish and seafood industries Food industries Food science Fundamental and applied biological sciences. Psychology GELIFICACION GELIFICATION INHIBIDORES DE ENZIMAS INHIBITEUR D'ENZYME Marine MERLUCCIUS Merluccius productus PROPIEDADES REOLOGICAS PROPRIETE RHEOLOGIQUE rheology setting surimi TEMPERATURA TEMPERATURE VISCOSIDAD VISCOSITE whiting
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Zusammenfassung:	Gelation behavior and potential cross-linking of Pacific whiting (Merluccius productus) surimi were affected by setting temperatures and an enzyme inhibitor. Gels of Pacific whiting surimi with salt and beef plasma protein were compared with those containing guanidine hydrochloride, sodium dodecyl sulfate, and beta-mercaptoethanol. The strongest gels were formed at 25 degrees C setting followed by 90 degrees C heating. Hydrogen and hydrophobic bonds appeared to strongly influence gel formation, while the influence of disulfide bonds was moderate. Viscosity scanning during setting at different temperatures was also useful to estimate effects of enzymes and inhibitors
ISSN:	0022-1147 1750-3841
DOI:	10.1111/j.1365-2621.1994.tb08125.x