Texture degradation kinetics of gels made from Pacific whiting surimi

Jirawat Yongsawatdigul, Jae W. Park, Edward Kolbe

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4 Citations (Scopus)

Abstract

Degradation kinetics of whiting surimi gel texture were examined over a temperature/time range (40-85C, 0.5-35 min). Changes in texlural properties of whiting surimi gel were mainly affected by proteolytic activity of endogenous proteinase. A decrease of failure shear stress and shear strain followed first order kinetics. The kinetic parameters developed using either isothermal or nonisothermal principles were similar. Degradation rate of gel texture increased with temperature, reaching a maximum at 55C. It then decreased to a minimum at 70C. Ea values for the activation and inactivation temperature range were 138.6-162.6 and 13.5-35.0 kJ/mol, respectively.

Original languageEnglish
Pages (from-to)433-452
Number of pages20
JournalJournal of Food Process Engineering
Volume20
Issue number6
Publication statusPublished - 1997 Dec 1
Externally publishedYes

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ASJC Scopus subject areas

  • Food Science
  • Chemical Engineering(all)

Cite this

Yongsawatdigul, J., Park, J. W., & Kolbe, E. (1997). Texture degradation kinetics of gels made from Pacific whiting surimi. Journal of Food Process Engineering, 20(6), 433-452.