Rheological characteristics of fibrinogen-thrombin solution and its effects on surimi gels

W. B. Yoon, B. Y. Kim, Jae W. Park

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Abstract

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.

Original languageEnglish
Pages (from-to)291-294
Number of pages4
JournalJournal of Food Science
Volume64
Issue number2
Publication statusPublished - 1999 Mar 1
Externally publishedYes

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ASJC Scopus subject areas

  • Food Science

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