Gelation characteristics of tropical surimi under water bath and ohmic heating

Panchaporn Tadpitchayangkoon, Jae W. Park, Jirawat Yongsawatdigul

Research output: Contribution to journalArticle

19 Citations (Scopus)

Abstract

Gelation characteristics of tropical surimi, namely threadfin bream (TB), bigeye snapper (BS), goatfish (GF) and lizardfish (LF) prepared in the absence and presence of 10gkg -1 egg white proteins were evaluated using either ohmic (OH) or water bath (WB) heating. LF and GF surimi exhibited higher endogenous proteolytic activity than BS and TB. Ohmic heating markedly minimized proteolysis of LF and GF surimi as evidenced by a reduction of trichloroacetic acid (TCA)-soluble oligopeptide content of gels and more retention of myosin heavy chain (MHC). Ohmic heating increased breaking force and deformation of TB and BS surimi by 1.3 and 1.6 times, respectively, as compared to water bath heating. However, TB surimi gels heated by a higher applied voltage gradient of 16.7Vcm -1 exhibited lower breaking force than those heated at 6.7Vcm -1. Gels heated ohmically contained lower total sulfhydryl concentration, indicating the greater extent of disulfide bond formation as compared to gels heated in a 90°C water bath. The rapid heating method with shorter heating time could improve water holding capacity and preserve color of tropical surimi gels when compared to water bath heating.

Original languageEnglish
Pages (from-to)97-103
Number of pages7
JournalLWT - Food Science and Technology
Volume46
Issue number1
DOIs
Publication statusPublished - 2012 Apr

Keywords

  • Gelation
  • Ohmic heating
  • Tropical surimi
  • Water bath heating

ASJC Scopus subject areas

  • Food Science

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