Multidisciplinary approaches for early determination of Gelation properties of fish proteins

T. N. Kok; J. D. Park; T. M. Lin; J. W. Park

doi:10.1300/J030v16n01_02

Multidisciplinary approaches for early determination of Gelation properties of fish proteins

T. N. Kok, J. D. Park, T. M. Lin, J. W. Park

Research output: Contribution to journal › Review article › peer-review

3 Citations (Scopus)

Abstract

Multidisciplinary approaches for rapid determination of fish protein quality were evaluated based on various biochemical and physical methods. A positive correlation (R,² = 0.74) between gel deformation and ATPase activity was found. An inverse correlation (R² =-0.74) was obtained between storage moduli G' for gelling point and gel deformation. However, other tests showed relationships with gel tests, but with lower R². These include tests: between storage moduli G' at its Volume 16 Number 1 2007 initial increase and gel breaking force (R² = -0.55); between storage moduli G' at gelling point and gel deformation (R² =-0.63); between storage moduli G' at gelling point and gel breaking force (R² = -0.55).

Original language	English
Pages (from-to)	5-18
Number of pages	14
Journal	Journal of Aquatic Food Product Technology
Volume	16
Issue number	1
DOIs	https://doi.org/10.1300/J030v16n01_02
Publication status	Published - 2007 Jun 7

Bibliographical note

Funding Information:
This research was partially funded by the National Sea Grant College Program of the U.S. Department of Commerce’s National Oceanic and Atmospheric Administration under NOAA grant number NA76RG0476 (project number R/SF-24), and by appropriations made by the Oregon State Legislature. The views expressed herein do not necessarily reflect the views of any of these organizations.

Keywords

Atpase
Fish protein
Multidisciplinary approaches
Oscillatory dynamic rheology

ASJC Scopus subject areas

Food Science
Aquatic Science

Access to Document

10.1300/J030v16n01_02

Cite this

@article{cd71228c76474adaa677044e07fe9202,

title = "Multidisciplinary approaches for early determination of Gelation properties of fish proteins",

abstract = "Multidisciplinary approaches for rapid determination of fish protein quality were evaluated based on various biochemical and physical methods. A positive correlation (R,2 = 0.74) between gel deformation and ATPase activity was found. An inverse correlation (R2 =-0.74) was obtained between storage moduli G' for gelling point and gel deformation. However, other tests showed relationships with gel tests, but with lower R2. These include tests: between storage moduli G' at its Volume 16 Number 1 2007 initial increase and gel breaking force (R2 = -0.55); between storage moduli G' at gelling point and gel deformation (R2 =-0.63); between storage moduli G' at gelling point and gel breaking force (R2 = -0.55).",

keywords = "Atpase, Fish protein, Multidisciplinary approaches, Oscillatory dynamic rheology",

author = "Kok, {T. N.} and Park, {J. D.} and Lin, {T. M.} and Park, {J. W.}",

note = "Funding Information: This research was partially funded by the National Sea Grant College Program of the U.S. Department of Commerce{\textquoteright}s National Oceanic and Atmospheric Administration under NOAA grant number NA76RG0476 (project number R/SF-24), and by appropriations made by the Oregon State Legislature. The views expressed herein do not necessarily reflect the views of any of these organizations.",

year = "2007",

month = jun,

day = "7",

doi = "10.1300/J030v16n01_02",

language = "English",

volume = "16",

pages = "5--18",

journal = "Journal of Aquatic Food Product Technology",

issn = "1049-8850",

publisher = "Taylor and Francis Ltd.",

number = "1",

}

TY - JOUR

T1 - Multidisciplinary approaches for early determination of Gelation properties of fish proteins

AU - Kok, T. N.

AU - Park, J. D.

AU - Lin, T. M.

AU - Park, J. W.

N1 - Funding Information: This research was partially funded by the National Sea Grant College Program of the U.S. Department of Commerce’s National Oceanic and Atmospheric Administration under NOAA grant number NA76RG0476 (project number R/SF-24), and by appropriations made by the Oregon State Legislature. The views expressed herein do not necessarily reflect the views of any of these organizations.

PY - 2007/6/7

Y1 - 2007/6/7

N2 - Multidisciplinary approaches for rapid determination of fish protein quality were evaluated based on various biochemical and physical methods. A positive correlation (R,2 = 0.74) between gel deformation and ATPase activity was found. An inverse correlation (R2 =-0.74) was obtained between storage moduli G' for gelling point and gel deformation. However, other tests showed relationships with gel tests, but with lower R2. These include tests: between storage moduli G' at its Volume 16 Number 1 2007 initial increase and gel breaking force (R2 = -0.55); between storage moduli G' at gelling point and gel deformation (R2 =-0.63); between storage moduli G' at gelling point and gel breaking force (R2 = -0.55).

AB - Multidisciplinary approaches for rapid determination of fish protein quality were evaluated based on various biochemical and physical methods. A positive correlation (R,2 = 0.74) between gel deformation and ATPase activity was found. An inverse correlation (R2 =-0.74) was obtained between storage moduli G' for gelling point and gel deformation. However, other tests showed relationships with gel tests, but with lower R2. These include tests: between storage moduli G' at its Volume 16 Number 1 2007 initial increase and gel breaking force (R2 = -0.55); between storage moduli G' at gelling point and gel deformation (R2 =-0.63); between storage moduli G' at gelling point and gel breaking force (R2 = -0.55).

KW - Atpase

KW - Fish protein

KW - Multidisciplinary approaches

KW - Oscillatory dynamic rheology

UR - http://www.scopus.com/inward/record.url?scp=34547306609&partnerID=8YFLogxK

U2 - 10.1300/J030v16n01_02

DO - 10.1300/J030v16n01_02

M3 - Review article

AN - SCOPUS:34547306609

SN - 1049-8850

VL - 16

SP - 5

EP - 18

JO - Journal of Aquatic Food Product Technology

JF - Journal of Aquatic Food Product Technology

IS - 1

ER -

Multidisciplinary approaches for early determination of Gelation properties of fish proteins

Abstract

Bibliographical note

Keywords

ASJC Scopus subject areas

Access to Document

Other files and links

Fingerprint

Cite this