Gel forming ability of tropical tilapia surimi as compared with alaska pollock and pacific whiting surimi

K. Klesk, J. W. Park, J. Yongsawatdigul, S. Viratchakul, P. Virulhakul

Research output: Contribution to journalArticle

24 Citations (Scopus)

Abstract

Setting and thermal treatment effects on texture and color of tropical tilapia surimi gels were compared to Alaska pollock and Pacific whiting gels. Heat treatments that most favored intrinsic gelling factors of a fish species exhibited strong gel formation. Whiteness values increased as total thermal inputs increased, which reflect the increasing opacity of the gels. Pollock gels were generally the strongest and whitest. Tilapia gel quality was generally second to pollock gels, however, in heat treatments using setting temperatures ≥ 40 °C, tilapia gels were comparable (60 °C setting) or superior (40 °C setting) to pollock gels. The optimum heat treatment for tilapia surimi appeared to be a 40° C setting for 1 hr followed by a 90 °C cook for 15 min. SDS-PAGE patterns of gels prepared with 60°C setting followed by 90 °C cooking elucidated the various degree of protein degradation depending upon the species in a descending order of whiting, tilapia, and pollock.

Original languageEnglish
Pages (from-to)91-104
Number of pages14
JournalJournal of Aquatic Food Product Technology
Volume9
Issue number3
DOIs
Publication statusPublished - 2000 Sep 1

Keywords

  • Pollock
  • Setting
  • Surimi gel
  • Tilapia
  • Whiting

ASJC Scopus subject areas

  • Food Science
  • Aquatic Science

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