Linear heating rate affects gelation of Alaska pollock and Pacific whiting surimi

Jirawat Yongsawatdigul, Jae W. Park

Research output: Contribution to journalArticle

39 Citations (Scopus)

Abstract

Shear stress of Alaska pollock surimi gels with and without beef plasma protein (BPP) increased as heating rate decreased, but shear strain was unaffected. An increase in shear stress was accompanied by an increase of cross-linked myosin heavy chain. Slow heating rates increased proteolysis in Pacific whiting surimi as shown by degradation of myosin heavy chain and low shear stress and shear strain. Proteolysis of whiting surimi was lessened by BPP to a greater extent at rapid heating rates (20 and 30°C/min) than at slow heating rates ( 1 and 5°C/min).

Original languageEnglish
Pages (from-to)149-153
Number of pages5
JournalJournal of Food Science
Volume61
Issue number1
Publication statusPublished - 1996 Jan 1
Externally publishedYes

Fingerprint

Merluccius productus
Theragra chalcogramma
surimi
gelation
Heating
shear stress
heat
Myosin Heavy Chains
myosin heavy chains
proteolysis
Proteolysis
blood proteins
shears
Blood Proteins
beef
whiting
Gels
gels
degradation
Red Meat

ASJC Scopus subject areas

  • Food Science

Cite this

Linear heating rate affects gelation of Alaska pollock and Pacific whiting surimi. / Yongsawatdigul, Jirawat; Park, Jae W.

In: Journal of Food Science, Vol. 61, No. 1, 01.01.1996, p. 149-153.

Research output: Contribution to journalArticle

Yongsawatdigul, Jirawat ; Park, Jae W. / Linear heating rate affects gelation of Alaska pollock and Pacific whiting surimi. In: Journal of Food Science. 1996 ; Vol. 61, No. 1. pp. 149-153.
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