Ohmic Heating Maximizes Gel Functionality of Pacific Whiting Surimi

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

Research output: Contribution to journalArticle

54 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

Fingerprint

Merluccius productus
ohmic heating
surimi
Heating
Gels
gels
enzyme inhibitors
Enzyme Inhibitors
Myosins
myosin
Baths
shear stress
actin
shears
Actins
heat
degradation
Water
water

Keywords

  • ohmic heating
  • proteolysis
  • surimi
  • whiting

ASJC Scopus subject areas

  • Food Science

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

Ohmic Heating Maximizes Gel Functionality of Pacific Whiting Surimi. / YONGSAWATDIGUL, J.; Park, Jae W.; KOLBE, E.; DAGGA, Y. ABU; MORRISSEY, M. T.

In: Journal of Food Science, Vol. 60, No. 1, 1995, p. 10-14.

Research output: Contribution to journalArticle

YONGSAWATDIGUL, J, Park, JW, KOLBE, E, DAGGA, YABU & MORRISSEY, MT 1995, 'Ohmic Heating Maximizes Gel Functionality of Pacific Whiting Surimi', Journal of Food Science, vol. 60, no. 1, pp. 10-14. https://doi.org/10.1111/j.1365-2621.1995.tb05595.x
YONGSAWATDIGUL, J. ; Park, Jae W. ; KOLBE, E. ; DAGGA, Y. ABU ; MORRISSEY, M. T. / Ohmic Heating Maximizes Gel Functionality of Pacific Whiting Surimi. In: Journal of Food Science. 1995 ; Vol. 60, No. 1. pp. 10-14.
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