Ohmic Heating Maximizes Gel Functionality of Pacific Whiting Surimi

J. YONGSAWATDIGUL, Jae W. Park, E. KOLBE, Y. ABU DAGGA, M. T. MORRISSEY

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58 Citations (Scopus)

Abstract

Surimi without enzyme inhibitors containing 78% moisture and 2% NaCl was heated conventionally and ohmically to 90°C after holding at 55°C for 0, 1, 3 and 5 min. Gels heated slowly in a water bath exhibited poor gel quality, while the ohmically heated gels without holding at 55°C showed more than a twofold increase in shear stress and shear strain over conventionally heated gels. Degradation of myosin and actin was minimized by ohmic heating, resulting in a continuous network structure. Ohmic heating with a rapid heating rate was an effective method for maximizing gel functionality of Pacific whiting surimi without enzyme inhibitors.

Original languageEnglish
Pages (from-to)10-14
Number of pages5
JournalJournal of Food Science
Volume60
Issue number1
DOIs
Publication statusPublished - 1995
Externally publishedYes

Keywords

  • ohmic heating
  • proteolysis
  • surimi
  • whiting

ASJC Scopus subject areas

  • Food Science

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  • Cite this

    YONGSAWATDIGUL, J., Park, J. W., KOLBE, E., DAGGA, Y. ABU., & MORRISSEY, M. T. (1995). Ohmic Heating Maximizes Gel Functionality of Pacific Whiting Surimi. Journal of Food Science, 60(1), 10-14. https://doi.org/10.1111/j.1365-2621.1995.tb05595.x