Effect of salmon plasma protein on Pacific whiting surimi gelation under various ohmic heating conditions

Matthew R. Fowler, Jae W. Park

Research output: Contribution to journalArticle

15 Citations (Scopus)


The effect of salmon blood plasma (SPP) on the gelation of Pacific whiting surimi under different ohmic heating conditions was investigated. SPP was found to significantly increase gel strength in gels heated ohmically to and held at 60° for 30min followed by heating ohmically to 90°C. SPP at a level of 1g/100g was also found to increase gel strength in gels held at 25°C for 2h prior to ohmic heating. This increase was not seen in gels where EDTA was added to inhibit the activity of endogenous transglutaminase (ETG). SPP also created a more pronounced setting effect as measured by dynamic rheology and SDS-PAGE. SPP was found to effectively inhibit protease activity through TCA-soluble peptide analysis. Scanning electron microcopy revealed a loosely arranged gel network caused by protease enzymes. It was reversed by the addition of SPP as well as setting at 25°C due to ETG.

Original languageEnglish
Pages (from-to)309-315
Number of pages7
JournalLWT - Food Science and Technology
Issue number2
Publication statusPublished - 2015 May 1



  • Ohmic heating
  • Protease
  • Salmon plasma
  • Surimi gelation
  • Transglutaminase

ASJC Scopus subject areas

  • Food Science

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