Effects of salt, surimi and/or starch content on fracture properties of gels at various test temperatures

Jae W. Park

Research output: Contribution to journalArticle

17 Citations (Scopus)

Abstract

Shear fracture of fast-cooked surimi gels made from Alaska pollock and Pacific whiting and varying in surimi, moisture, salt, and starch contents was evaluated at various temperatures. Shear stress of gels containing 40% or 60% of either type surimi decreased as gel temperatures increased. Shear stress values of pol. lock gels containing 80% surimi were maximized as measured at 20-25°C, while shear strain values were maximized between 50-60°C. Lukewarm gels (20-25°C) exhibited 10-15% higher stress and/or strain values than cold gels (3-5°C). Effects of gel temperature on strain values at varied salt content were the most noticeable with 2% and 1.5%, The highest strain (˜3.5) value was measured when gels were made from 40% pollock surimi and 10% potato starch and tested at 55°C.

Original languageEnglish
Pages (from-to)75-84
Number of pages10
JournalJournal of Aquatic Food Product Technology
Volume4
Issue number2
DOIs
Publication statusPublished - 1995
Externally publishedYes

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Keywords

  • Fracture
  • Surimi gel
  • Test temperature
  • Texture

ASJC Scopus subject areas

  • Food Science
  • Aquatic Science

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