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.
|Number of pages||6|
|Journal||Journal of Food Science|
|Publication status||Published - 1998 Dec 1|
ASJC Scopus subject areas
- Food Science