Assessing the textural properties of Pacific whiting and Alaska pollock surimi gels prepared with carrot under various heating rates

Ji Hoon Moon, Won Byong Yoon, Jae W. Park

Research output: Contribution to journalArticle

7 Citations (Scopus)

Abstract

The effect of heating rates (3, 60 and 160 °C/min) on textural and physical properties of Pacific whiting (PW) and Alaska pollock (AP) surimi gels mixed with diced carrot (0%, 3%, 6%, and 9%) were investigated. Surimi-carrot mixed pastes were heated ohmically from 5 to 90 °C under three different heating rates and chilled immediately in ice/water. As heating rate increased, the hardness and cohesiveness value of PW surimi gels increased and those of AP surimi gels decreased. The hardness and cohesiveness value of PW and AP surimi gels prepared with diced carrot significantly decreased as the carrot content increased at all heating rates (P < 0.05). The shear force value of carrot heated at 160 °C/min showed the highest value in both species. The moisture loss (%) of surimi and carrots heated at 160 °C/min was significantly lower than other samples heated slowly. Scanning electron microscope revealed that the heating rate significantly influenced the microstructure of surimi gel and carrot in both species.

Original languageEnglish
Pages (from-to)12-18
Number of pages7
JournalFood Bioscience
Volume20
DOIs
Publication statusPublished - 2017 Dec 1
Externally publishedYes

Fingerprint

Merluccius productus
Daucus carota
Theragra chalcogramma
surimi
Heating rate
carrots
Heating
Gels
gels
heat
Hardness
cohesion
hardness
Ice
Ointments
Electron microscopes
Moisture
Physical properties
scanning electron microscopes
Scanning

Keywords

  • Alaska pollock
  • Carrot
  • Heating rate
  • Pacific whiting
  • Surimi gel texture

ASJC Scopus subject areas

  • Food Science
  • Biochemistry

Cite this

Assessing the textural properties of Pacific whiting and Alaska pollock surimi gels prepared with carrot under various heating rates. / Hoon Moon, Ji; Byong Yoon, Won; Park, Jae W.

In: Food Bioscience, Vol. 20, 01.12.2017, p. 12-18.

Research output: Contribution to journalArticle

@article{25dfd76074b449bcb2f418cd62f2dbb0,
title = "Assessing the textural properties of Pacific whiting and Alaska pollock surimi gels prepared with carrot under various heating rates",
abstract = "The effect of heating rates (3, 60 and 160 °C/min) on textural and physical properties of Pacific whiting (PW) and Alaska pollock (AP) surimi gels mixed with diced carrot (0{\%}, 3{\%}, 6{\%}, and 9{\%}) were investigated. Surimi-carrot mixed pastes were heated ohmically from 5 to 90 °C under three different heating rates and chilled immediately in ice/water. As heating rate increased, the hardness and cohesiveness value of PW surimi gels increased and those of AP surimi gels decreased. The hardness and cohesiveness value of PW and AP surimi gels prepared with diced carrot significantly decreased as the carrot content increased at all heating rates (P < 0.05). The shear force value of carrot heated at 160 °C/min showed the highest value in both species. The moisture loss ({\%}) of surimi and carrots heated at 160 °C/min was significantly lower than other samples heated slowly. Scanning electron microscope revealed that the heating rate significantly influenced the microstructure of surimi gel and carrot in both species.",
keywords = "Alaska pollock, Carrot, Heating rate, Pacific whiting, Surimi gel texture",
author = "{Hoon Moon}, Ji and {Byong Yoon}, Won and Park, {Jae W.}",
year = "2017",
month = "12",
day = "1",
doi = "10.1016/j.fbio.2017.07.008",
language = "English",
volume = "20",
pages = "12--18",
journal = "Food Bioscience",
issn = "2212-4292",
publisher = "Elsevier BV",

}

TY - JOUR

T1 - Assessing the textural properties of Pacific whiting and Alaska pollock surimi gels prepared with carrot under various heating rates

AU - Hoon Moon, Ji

AU - Byong Yoon, Won

AU - Park, Jae W.

PY - 2017/12/1

Y1 - 2017/12/1

N2 - The effect of heating rates (3, 60 and 160 °C/min) on textural and physical properties of Pacific whiting (PW) and Alaska pollock (AP) surimi gels mixed with diced carrot (0%, 3%, 6%, and 9%) were investigated. Surimi-carrot mixed pastes were heated ohmically from 5 to 90 °C under three different heating rates and chilled immediately in ice/water. As heating rate increased, the hardness and cohesiveness value of PW surimi gels increased and those of AP surimi gels decreased. The hardness and cohesiveness value of PW and AP surimi gels prepared with diced carrot significantly decreased as the carrot content increased at all heating rates (P < 0.05). The shear force value of carrot heated at 160 °C/min showed the highest value in both species. The moisture loss (%) of surimi and carrots heated at 160 °C/min was significantly lower than other samples heated slowly. Scanning electron microscope revealed that the heating rate significantly influenced the microstructure of surimi gel and carrot in both species.

AB - The effect of heating rates (3, 60 and 160 °C/min) on textural and physical properties of Pacific whiting (PW) and Alaska pollock (AP) surimi gels mixed with diced carrot (0%, 3%, 6%, and 9%) were investigated. Surimi-carrot mixed pastes were heated ohmically from 5 to 90 °C under three different heating rates and chilled immediately in ice/water. As heating rate increased, the hardness and cohesiveness value of PW surimi gels increased and those of AP surimi gels decreased. The hardness and cohesiveness value of PW and AP surimi gels prepared with diced carrot significantly decreased as the carrot content increased at all heating rates (P < 0.05). The shear force value of carrot heated at 160 °C/min showed the highest value in both species. The moisture loss (%) of surimi and carrots heated at 160 °C/min was significantly lower than other samples heated slowly. Scanning electron microscope revealed that the heating rate significantly influenced the microstructure of surimi gel and carrot in both species.

KW - Alaska pollock

KW - Carrot

KW - Heating rate

KW - Pacific whiting

KW - Surimi gel texture

UR - http://www.scopus.com/inward/record.url?scp=85026418377&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=85026418377&partnerID=8YFLogxK

U2 - 10.1016/j.fbio.2017.07.008

DO - 10.1016/j.fbio.2017.07.008

M3 - Article

AN - SCOPUS:85026418377

VL - 20

SP - 12

EP - 18

JO - Food Bioscience

JF - Food Bioscience

SN - 2212-4292

ER -