Functional Protein Additives in Surimi Gels

Jae W. Park

Research output: Contribution to journalArticle

202 Citations (Scopus)

Abstract

Medium‐grade Alaska pollock surimi was used to investigate the effects of functional protein additives on texture and colors. Torsion failure and differential scanning calorimetry tests were applied to measure gel strength, gel deformability, and calorimetric properties. CIE Lab color values were also measured. Shear stress values of gels and peak temperature of DSC thermograms were all increased. Shear strain, a good indicator of protein‐protein interaction, was increased only by addition of egg white and beef plasma protein. Yellowness (b*) values were affected by all additives except frozen egg white. Whiteness index (L*‐3b*) was a more effective indicator to differentiate additives.

Original languageEnglish
Pages (from-to)525-527
Number of pages3
JournalJournal of Food Science
Volume59
Issue number3
DOIs
Publication statusPublished - 1994
Externally publishedYes

Fingerprint

surimi
Egg White
Gels
gels
egg albumen
Color
Theragra chalcogramma
Proteins
proteins
gel strength
color
Differential Scanning Calorimetry
differential scanning calorimetry
shear stress
blood proteins
shears
Blood Proteins
beef
texture
Temperature

Keywords

  • color index
  • functionality
  • protein additives
  • surimi

ASJC Scopus subject areas

  • Food Science

Cite this

Functional Protein Additives in Surimi Gels. / Park, Jae W.

In: Journal of Food Science, Vol. 59, No. 3, 1994, p. 525-527.

Research output: Contribution to journalArticle

Park, Jae W. / Functional Protein Additives in Surimi Gels. In: Journal of Food Science. 1994 ; Vol. 59, No. 3. pp. 525-527.
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