Multidisciplinary approaches for early determination of Gelation properties of fish proteins

T. N. Kok; J. D. Park; T. M. Lin; J. W. Park

doi:10.1300/J030v16n01_02

Multidisciplinary approaches for early determination of Gelation properties of fish proteins

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

Department of Food Technology

Research output: Contribution to journal › Review article › peer-review

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,² = 0.74) between gel deformation and ATPase activity was found. An inverse correlation (R² =-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 R². These include tests: between storage moduli G' at its Volume 16 Number 1 2007 initial increase and gel breaking force (R² = -0.55); between storage moduli G' at gelling point and gel deformation (R² =-0.63); between storage moduli G' at gelling point and gel breaking force (R² = -0.55).

Original language	English
Pages (from-to)	5-18
Number of pages	14
Journal	Journal of Aquatic Food Product Technology
Volume	16
Issue number	1
DOIs	https://doi.org/10.1300/J030v16n01_02
Publication status	Published - 2007 Jun 7

Keywords

Atpase
Fish protein
Multidisciplinary approaches
Oscillatory dynamic rheology

ASJC Scopus subject areas

Food Science
Aquatic Science

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10.1300/J030v16n01_02

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@article{cd71228c76474adaa677044e07fe9202,

title = "Multidisciplinary approaches for early determination of Gelation properties of fish proteins",

abstract = "Multidisciplinary approaches for rapid determination of fish protein quality were evaluated based on various biochemical and physical methods. A positive correlation (R,2 = 0.74) between gel deformation and ATPase activity was found. An inverse correlation (R2 =-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 R2. These include tests: between storage moduli G' at its Volume 16 Number 1 2007 initial increase and gel breaking force (R2 = -0.55); between storage moduli G' at gelling point and gel deformation (R2 =-0.63); between storage moduli G' at gelling point and gel breaking force (R2 = -0.55).",

keywords = "Atpase, Fish protein, Multidisciplinary approaches, Oscillatory dynamic rheology",

author = "Kok, {T. N.} and Park, {J. D.} and Lin, {T. M.} and Park, {J. W.}",

note = "Funding Information: This research was partially funded by the National Sea Grant College Program of the U.S. Department of Commerce{\textquoteright}s National Oceanic and Atmospheric Administration under NOAA grant number NA76RG0476 (project number R/SF-24), and by appropriations made by the Oregon State Legislature. The views expressed herein do not necessarily reflect the views of any of these organizations.",

year = "2007",

month = jun,

day = "7",

doi = "10.1300/J030v16n01_02",

language = "English",

volume = "16",

pages = "5--18",

journal = "Journal of Aquatic Food Product Technology",

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number = "1",

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TY - JOUR

T1 - Multidisciplinary approaches for early determination of Gelation properties of fish proteins

AU - Kok, T. N.

AU - Park, J. D.

AU - Lin, T. M.

AU - Park, J. W.

N1 - Funding Information: This research was partially funded by the National Sea Grant College Program of the U.S. Department of Commerce’s National Oceanic and Atmospheric Administration under NOAA grant number NA76RG0476 (project number R/SF-24), and by appropriations made by the Oregon State Legislature. The views expressed herein do not necessarily reflect the views of any of these organizations.

PY - 2007/6/7

Y1 - 2007/6/7

N2 - Multidisciplinary approaches for rapid determination of fish protein quality were evaluated based on various biochemical and physical methods. A positive correlation (R,2 = 0.74) between gel deformation and ATPase activity was found. An inverse correlation (R2 =-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 R2. These include tests: between storage moduli G' at its Volume 16 Number 1 2007 initial increase and gel breaking force (R2 = -0.55); between storage moduli G' at gelling point and gel deformation (R2 =-0.63); between storage moduli G' at gelling point and gel breaking force (R2 = -0.55).

AB - Multidisciplinary approaches for rapid determination of fish protein quality were evaluated based on various biochemical and physical methods. A positive correlation (R,2 = 0.74) between gel deformation and ATPase activity was found. An inverse correlation (R2 =-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 R2. These include tests: between storage moduli G' at its Volume 16 Number 1 2007 initial increase and gel breaking force (R2 = -0.55); between storage moduli G' at gelling point and gel deformation (R2 =-0.63); between storage moduli G' at gelling point and gel breaking force (R2 = -0.55).

KW - Atpase

KW - Fish protein

KW - Multidisciplinary approaches

KW - Oscillatory dynamic rheology

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U2 - 10.1300/J030v16n01_02

DO - 10.1300/J030v16n01_02

M3 - Review article

AN - SCOPUS:34547306609

SN - 1049-8850

VL - 16

SP - 5

EP - 18

JO - Journal of Aquatic Food Product Technology

JF - Journal of Aquatic Food Product Technology

IS - 1

ER -

Multidisciplinary approaches for early determination of Gelation properties of fish proteins

Abstract

Keywords

ASJC Scopus subject areas

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