Rheological Behavior and Potential Cross‐Linking of Pacific Whiting (Merluccius productus) Surimi Gel

JAE W. PARK; J. YONGSAWATDIGUL; TEIN M. LIN

doi:10.1111/j.1365-2621.1994.tb08125.x

Rheological Behavior and Potential Cross‐Linking of Pacific Whiting (Merluccius productus) Surimi Gel

JAE W. PARK, J. YONGSAWATDIGUL, TEIN M. LIN

Research output: Contribution to journal › Article › peer-review

52 Citations (Scopus)

Abstract

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 β‐mercaptoethanol. The strongest gels were formed at 25°C setting followed by 90°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.

Original language	English
Pages (from-to)	773-776
Number of pages	4
Journal	Journal of Food Science
Volume	59
Issue number	4
DOIs	https://doi.org/10.1111/j.1365-2621.1994.tb08125.x
Publication status	Published - 1994 Jul

Keywords

cross‐linking
rheology
setting
surimi
whiting

ASJC Scopus subject areas

Food Science

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10.1111/j.1365-2621.1994.tb08125.x

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title = "Rheological Behavior and Potential Cross‐Linking of Pacific Whiting (Merluccius productus) Surimi Gel",

abstract = "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 β‐mercaptoethanol. The strongest gels were formed at 25°C setting followed by 90°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.",

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AU - PARK, JAE W.

AU - YONGSAWATDIGUL, J.

AU - LIN, TEIN M.

PY - 1994/7

Y1 - 1994/7

N2 - 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 β‐mercaptoethanol. The strongest gels were formed at 25°C setting followed by 90°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.

AB - 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 β‐mercaptoethanol. The strongest gels were formed at 25°C setting followed by 90°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.

KW - cross‐linking

KW - rheology

KW - setting

KW - surimi

KW - whiting

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SN - 0022-1147

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JF - Journal of Food Science

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ER -

Rheological Behavior and Potential Cross‐Linking of Pacific Whiting (Merluccius productus) Surimi Gel

Abstract

Keywords

ASJC Scopus subject areas

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