Multidisciplinary approaches for early determination of Gelation properties of fish proteins

T. N. Kok, J. D. Park, T. M. Lin, Jae W. Park

Research output: Contribution to journalArticle

3 Citations (Scopus)

Abstract

Multidisciplinary approaches for rapid determination of fish protein quality were evaluated based on various biochemical and physical methods. A positive correlation (R,<sup>2</sup> = 0.74) between gel deformation and ATPase activity was found. An inverse correlation (R<sup>2</ sup> =-0.74) was obtained between storage moduli G' for gelling point and gel deformation. However, other tests showed relationships with gel tests, but with lower R<sup>2</sup>. These include tests: between storage moduli G' at its Volume 16 Number 1 2007 initial increase and gel breaking force (R<sup>2</sup> = -0.55); between storage moduli G' at gelling point and gel deformation (R<sup>2</sup> =-0.63); between storage moduli G' at gelling point and gel breaking force (R<sup>2</sup> = -0.55).

Original languageEnglish
Pages (from-to)5-18
Number of pages14
JournalJournal of Aquatic Food Product Technology
Volume16
Issue number1
DOIs
Publication statusPublished - 2007 Jun 7
Externally publishedYes

Fingerprint

Fish Proteins
gelation
gel
storage modulus
Gels
gels
protein
fish
proteins
physical method
testing
adenosinetriphosphatase
Adenosine Triphosphatases
test

ASJC Scopus subject areas

  • Food Science

Cite this

Multidisciplinary approaches for early determination of Gelation properties of fish proteins. / Kok, T. N.; Park, J. D.; Lin, T. M.; Park, Jae W.

In: Journal of Aquatic Food Product Technology, Vol. 16, No. 1, 07.06.2007, p. 5-18.

Research output: Contribution to journalArticle

Kok, T. N. ; Park, J. D. ; Lin, T. M. ; Park, Jae W. / Multidisciplinary approaches for early determination of Gelation properties of fish proteins. In: Journal of Aquatic Food Product Technology. 2007 ; Vol. 16, No. 1. pp. 5-18.
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