Fracture of Alaska Pollock Gels in Water: Effects of Minced Muscle Processing and Test Temperature

JANELLE R. HOWE, D. D. HAMANN, T. C. LANIER, Jae W. Park

Research output: Contribution to journalArticlepeer-review

22 Citations (Scopus)

Abstract

The effects of temperature on instrumental textural measurements of cooked Alaska pollock gels were evaluated. Independent variables were: raw materials (minced muscle, washed minced muscle alone or with cryoprotectants), cooking schedule (90°C for 20 min with/without preconditioning at 25°C) and test temperatures. Gels tested at 5°C were more brittle than those tested at 45–55°C. Gels preset at 25°C for 1 hr prior to cooking at 90°C had higher fracture shear stress values and were influenced differently by test temperatures than those not preset suggesting cooking history influenced structure of the gels at the molecular level. Results indicated gels set at 25°C were probably stabilized by more covalent bonds.

Original languageEnglish
Pages (from-to)777-780
Number of pages4
JournalJournal of Food Science
Volume59
Issue number4
DOIs
Publication statusPublished - 1994
Externally publishedYes

Keywords

  • fish
  • gels
  • minced muscle
  • pollock
  • surimi

ASJC Scopus subject areas

  • Food Science

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