Physical properties of fish proteins cooked with starches or protein additives under ohmic heating

Panida Pongvirat Chai, Jae W. Park

Research output: Contribution to journalArticle

15 Citations (Scopus)

Abstract

The texture, color and microstructure of surimi seafood gels were investigated to determine the interaction effects of fish proteins with starches or protein additives under ohmic heating, and to compare ohmically cooked gels with conventional water-bath-cooked gels. Gel properties were affected by the type of additive, concentration and cooking method. The effect of starch on gel texture was more pronounced at low concentrations. Compared to wheat starch, potato starch seemed to slightly improve gel strength; however, it decreased the gel whiteness. All nonfish protein additives resulted in better or equal textural properties of gels, whereas there was a slightly negative effect for gel color. Fast ohmic-cooked gels mostly exhibited higher gel strength than conventionally cooked gels. There is a discrepancy between current gel preparation (slow heating by water bath) and current practice of crabstick manufacturing (fast heating). The use of data generated from slow cooking gel preparation for the manufacture of fast cooking crabstick does not make sense. This study demonstrates how starch and protein additives behave at ohmic heating which mimics the fast cooking crabstick manufacture.

Original languageEnglish
Pages (from-to)783-796
Number of pages14
JournalJournal of Food Quality
Volume30
Issue number5
DOIs
Publication statusPublished - 2007 Oct 1
Externally publishedYes

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Fish Proteins
ohmic heating
Joule heating
Starch
Heating
Fish
physical properties
Gels
Physical properties
gels
starch
Proteins
fish
proteins
Cooking
cooking
manufacturing
gel strength
Baths
texture

ASJC Scopus subject areas

  • Food Science

Cite this

Physical properties of fish proteins cooked with starches or protein additives under ohmic heating. / Chai, Panida Pongvirat; Park, Jae W.

In: Journal of Food Quality, Vol. 30, No. 5, 01.10.2007, p. 783-796.

Research output: Contribution to journalArticle

Chai, Panida Pongvirat ; Park, Jae W. / Physical properties of fish proteins cooked with starches or protein additives under ohmic heating. In: Journal of Food Quality. 2007 ; Vol. 30, No. 5. pp. 783-796.
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