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.
|Number of pages||20|
|Journal||Journal of Food Process Engineering|
|Publication status||Published - 1997 Dec|
ASJC Scopus subject areas
- Food Science
- Chemical Engineering(all)