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

Jirawat Yongsawatdigul, Jae W. Park

Research output: Contribution to journalArticle

41 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
DOIs
Publication statusPublished - 1996

Keywords

  • Gelation
  • Heating rate
  • Pollock
  • Surimi
  • Whiting

ASJC Scopus subject areas

  • Food Science

Fingerprint Dive into the research topics of 'Linear heating rate affects gelation of Alaska pollock and Pacific whiting surimi'. Together they form a unique fingerprint.

  • Cite this