Characterization of thermorheological behavior of Alaska pollock and Pacific whiting surimi

W. B. Yoon, S. Gunasekaran, Jae W. Park

Research output: Contribution to journalArticle

58 Citations (Scopus)

Abstract

Thermorheological behavior of Alaska pollock (AP) and Pacific whiting (PW) surimi was evaluated during gelation at different moisture contents (80% to 95%). The temperature sweep data (storage modulus, G′, compared with temperature) for both surimi clearly indicated G′ minima. Unlike for the PW surimi, the minimum values of the AP sarimi was moisture-content dependent and there was a linear relationship between logarithm of concentration and reciprocal absolute temperature at gelation. The activation energy (Ea) for aggregation after gelation temperature at each moisture content was calculated by a nonisothermal kinetic model for both AP and PW Surimi. The Ea values increased with moisture content of the system and ranged from 172.8 to 232.9 kJ/mol. Based on the assumption that melting temperature for a thermo-reversible gel may be considered equivalent to gelation temperature for thermo-irreversible gels, an Arrhenius-type model was used to estimate the enthalpy of cross-links formation for AP surimi to be 300.3 kJ/mol.

Original languageEnglish
JournalJournal of Food Science
Volume69
Issue number7
Publication statusPublished - 2004 Sep 1
Externally publishedYes

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Merluccius productus
Theragra chalcogramma
surimi
Temperature
water content
gelation
gels
Gels
temperature
storage modulus
melting point
enthalpy
activation energy
Information Storage and Retrieval
Freezing
kinetics

ASJC Scopus subject areas

  • Food Science

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Characterization of thermorheological behavior of Alaska pollock and Pacific whiting surimi. / Yoon, W. B.; Gunasekaran, S.; Park, Jae W.

In: Journal of Food Science, Vol. 69, No. 7, 01.09.2004.

Research output: Contribution to journalArticle

Yoon, W. B. ; Gunasekaran, S. ; Park, Jae W. / Characterization of thermorheological behavior of Alaska pollock and Pacific whiting surimi. In: Journal of Food Science. 2004 ; Vol. 69, No. 7.
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