Gel enhancing effects of fibrinogen-thrombin on surimi were investigated using failure stress and analyzed by mixture design. Gelation time of fibrinogen-thrombin mixture (20:1) gradually decreased as temperature increased from 5 to 40°C, whereas the G' and G'' values continued to decrease up to 30°C and then increased at >30°C. Low quality surimi produced higher textural values (stress and strain) when fibrinogen and thrombin mixture (3-5%) had been added. Non-linear stepwise regression model showed no significant interaction effects between surimi and fibrinogen-thrombin mixture. However, the response trace plot showed that failure stress value of surimi gel was increased by the concentration of fibrinogen-thrombin, but decreased by water content.
|Number of pages||4|
|Journal||Journal of Food Science|
|Publication status||Published - 1999 Mar 1|
ASJC Scopus subject areas
- Food Science