Rheological characteristics of fibrinogen-thrombin solution and its effects on surimi gels

W. B. Yoon; B. Y. Kim; J. W. Park

doi:10.1111/j.1365-2621.1999.tb15885.x

Rheological characteristics of fibrinogen-thrombin solution and its effects on surimi gels

W. B. Yoon, B. Y. Kim, J. W. Park

Department of Food Technology

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

25 Citations (Scopus)

Abstract

Gel enhancing effects of fibrinogen-thrombin on surimi were investigated using failure stress and analyzed by mixture design. Gelation time of fibrinogen-thrombin mixture (20:1) gradually decreased as temperature increased from 5 to 40°C, whereas the G' and G'' values continued to decrease up to 30°C and then increased at >30°C. Low quality surimi produced higher textural values (stress and strain) when fibrinogen and thrombin mixture (3-5%) had been added. Non-linear stepwise regression model showed no significant interaction effects between surimi and fibrinogen-thrombin mixture. However, the response trace plot showed that failure stress value of surimi gel was increased by the concentration of fibrinogen-thrombin, but decreased by water content.

Original language	English
Pages (from-to)	291-294
Number of pages	4
Journal	Journal of Food Science
Volume	64
Issue number	2
DOIs	https://doi.org/10.1111/j.1365-2621.1999.tb15885.x
Publication status	Published - 1999

Keywords

Fibrinogen
Mixture design
Rheology
Surimi
Thrombin

ASJC Scopus subject areas

Food Science

Access to Document

10.1111/j.1365-2621.1999.tb15885.x

Cite this

@article{5fc21e64f7664e0b884e99d1c52f3510,

title = "Rheological characteristics of fibrinogen-thrombin solution and its effects on surimi gels",

abstract = "Gel enhancing effects of fibrinogen-thrombin on surimi were investigated using failure stress and analyzed by mixture design. Gelation time of fibrinogen-thrombin mixture (20:1) gradually decreased as temperature increased from 5 to 40°C, whereas the G' and G'' values continued to decrease up to 30°C and then increased at >30°C. Low quality surimi produced higher textural values (stress and strain) when fibrinogen and thrombin mixture (3-5%) had been added. Non-linear stepwise regression model showed no significant interaction effects between surimi and fibrinogen-thrombin mixture. However, the response trace plot showed that failure stress value of surimi gel was increased by the concentration of fibrinogen-thrombin, but decreased by water content.",

keywords = "Fibrinogen, Mixture design, Rheology, Surimi, Thrombin",

author = "Yoon, {W. B.} and Kim, {B. Y.} and Park, {J. W.}",

year = "1999",

doi = "10.1111/j.1365-2621.1999.tb15885.x",

language = "English",

volume = "64",

pages = "291--294",

journal = "Journal of Food Science",

issn = "0022-1147",

publisher = "Wiley-Blackwell",

number = "2",

}

TY - JOUR

T1 - Rheological characteristics of fibrinogen-thrombin solution and its effects on surimi gels

AU - Yoon, W. B.

AU - Kim, B. Y.

AU - Park, J. W.

PY - 1999

Y1 - 1999

N2 - Gel enhancing effects of fibrinogen-thrombin on surimi were investigated using failure stress and analyzed by mixture design. Gelation time of fibrinogen-thrombin mixture (20:1) gradually decreased as temperature increased from 5 to 40°C, whereas the G' and G'' values continued to decrease up to 30°C and then increased at >30°C. Low quality surimi produced higher textural values (stress and strain) when fibrinogen and thrombin mixture (3-5%) had been added. Non-linear stepwise regression model showed no significant interaction effects between surimi and fibrinogen-thrombin mixture. However, the response trace plot showed that failure stress value of surimi gel was increased by the concentration of fibrinogen-thrombin, but decreased by water content.

AB - Gel enhancing effects of fibrinogen-thrombin on surimi were investigated using failure stress and analyzed by mixture design. Gelation time of fibrinogen-thrombin mixture (20:1) gradually decreased as temperature increased from 5 to 40°C, whereas the G' and G'' values continued to decrease up to 30°C and then increased at >30°C. Low quality surimi produced higher textural values (stress and strain) when fibrinogen and thrombin mixture (3-5%) had been added. Non-linear stepwise regression model showed no significant interaction effects between surimi and fibrinogen-thrombin mixture. However, the response trace plot showed that failure stress value of surimi gel was increased by the concentration of fibrinogen-thrombin, but decreased by water content.

KW - Fibrinogen

KW - Mixture design

KW - Rheology

KW - Surimi

KW - Thrombin

UR - http://www.scopus.com/inward/record.url?scp=0032903405&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=0032903405&partnerID=8YFLogxK

U2 - 10.1111/j.1365-2621.1999.tb15885.x

DO - 10.1111/j.1365-2621.1999.tb15885.x

M3 - Article

AN - SCOPUS:0032903405

SN - 0022-1147

VL - 64

SP - 291

EP - 294

JO - Journal of Food Science

JF - Journal of Food Science

IS - 2

ER -

Rheological characteristics of fibrinogen-thrombin solution and its effects on surimi gels

Abstract

Keywords

ASJC Scopus subject areas

Access to Document

Other files and links

Fingerprint

Cite this