Effects of Rigor Mortis on Gel‐forming Properties of Surimi and Unwashed Mince Prepared from Tilapia

Jae W. Park, REINO W. KORHONEN, TYRE C. LANIER

Research output: Contribution to journalArticle

23 Citations (Scopus)

Abstract

Quality of surimi and unwashed fish (tilapia, Areochromis aureus) mince was investigated as affected by development of rigor mortis in fish prior to processing. Significantly higher protein content and yield, reduced cook loss, and enhanced gel‐forming ability and protein ex‐tractability were associated with surimi produced from pre‐rigor fish. Gels prepared from unwashed minced muscle exhibited less cook‐loss pre‐rigor, but stage of rigor had little effect on gel Theological properties and protein extractability. Thermal rigidity scanning and differential scanning calorimetry showed substantially higher rigidity values and enthalpies of denaturation, respectively, for surimi prepared from pre‐rigor fish, but no effect on transition temperatures due to stage of rigor.

Original languageEnglish
Pages (from-to)353-355
Number of pages3
JournalJournal of Food Science
Volume55
Issue number2
DOIs
Publication statusPublished - 1990
Externally publishedYes

Fingerprint

Rigor Mortis
rigor mortis
Tilapia
surimi
tilapia (common name)
Fishes
fish
Gels
gels
Proteins
Transition Temperature
Differential Scanning Calorimetry
enthalpy
differential scanning calorimetry
denaturation
proteins
Hot Temperature
protein content
heat
Muscles

ASJC Scopus subject areas

  • Food Science

Cite this

Effects of Rigor Mortis on Gel‐forming Properties of Surimi and Unwashed Mince Prepared from Tilapia. / Park, Jae W.; KORHONEN, REINO W.; LANIER, TYRE C.

In: Journal of Food Science, Vol. 55, No. 2, 1990, p. 353-355.

Research output: Contribution to journalArticle

Park, Jae W. ; KORHONEN, REINO W. ; LANIER, TYRE C. / Effects of Rigor Mortis on Gel‐forming Properties of Surimi and Unwashed Mince Prepared from Tilapia. In: Journal of Food Science. 1990 ; Vol. 55, No. 2. pp. 353-355.
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