Calcium compounds to improve gel functionality of Pacific whiting and Alaska pollock surimi

Nahmgull Lee, Jae W. Park

Research output: Contribution to journalArticle

70 Citations (Scopus)

Abstract

The effect of calcium compounds during three thermal treatments with or without setting was studied. Formation of cross-linking was investigated using SDS-PAGE. Solubility varied. Calcium acetate, chloride, and caseinate were extremely soluble. Calcium lactate had good solubility at 0.2% or higher, then in descending order were phosphate, citrate, sulfate, and carbonate. Effects of temperature on solubility were not measurable except for caseinate. When 25°C setting was applied to surimi, calcium was most effective. Effect of calcium on shear stress was dependent on species, setting temperature, and specific compound. SDS-PAGE indicated that improved gel functionality was likely due to Ca++-dependent transglutaminase. Shear strain values were not affected by adding calcium compounds regardless of species or thermal treatments.

Original languageEnglish
Pages (from-to)969-974
Number of pages6
JournalJournal of Food Science
Volume63
Issue number6
Publication statusPublished - 1998 Dec 1
Externally publishedYes

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Calcium Compounds
Merluccius productus
Theragra chalcogramma
surimi
Solubility
calcium acetate
Gels
gels
calcium
Polyacrylamide Gel Electrophoresis
Hot Temperature
Calcium
solubility
Calcium Chloride
Temperature
Transglutaminases
Carbonates
Citric Acid
Sulfates
Phosphates

ASJC Scopus subject areas

  • Food Science

Cite this

Calcium compounds to improve gel functionality of Pacific whiting and Alaska pollock surimi. / Lee, Nahmgull; Park, Jae W.

In: Journal of Food Science, Vol. 63, No. 6, 01.12.1998, p. 969-974.

Research output: Contribution to journalArticle

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