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

Nahmgull Lee, Jae W. Park

Research output: Contribution to journalArticle

72 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
DOIs
Publication statusPublished - 1998

Keywords

  • Calcium compounds
  • Cross-linking
  • Gelation
  • Surimi

ASJC Scopus subject areas

  • Food Science

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