Combined effect of pH and heating conditions on the physical properties of Alaska pollock surimi gels

Agriculture & Biology

• Gadus chalcogrammus 100%
• surimi 92%
• physical properties 56%
• gels 47%
• heat 39%
• gel strength 12%
• texture 5%
• protein-glutamine gamma-glutamyltransferase 4%
• seafoods 3%
• color 3%

Medicine & Life Sciences

• Heating 74%
• Gels 57%
• Color 5%
• Maillard Reaction 5%
• Transglutaminases 4%
• Seafood 4%
• Ointments 3%

Chemical Compounds

• Gel 43%
• pH Value 29%
• Breaking Strength 9%
• Whiteness 9%
• Crystalline Texture 6%
• Strength 6%
• White 5%
• Force 4%
• Time 2%
• Application 1%