Comparison of Gel Properties of Surimi from Alaska Pollock and Three Freshwater Fish Species: Effects of Thermal Processing and Protein Concentration

ABSTRACT The gel strength of surimi made from Alaska pollock, common carp, grass carp, and silver carp was determined and compared for different incubation temperatures and periods. Gel strength and setting of the 3 freshwater fish species were inferior to that of Alaska pollock. Effects of the prot...

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Bibliographic Details
Published in:Journal of food science 2001-05, Vol.66 (4), p.548-554
Main Authors: Luo, Y.K., Kuwahara, R., Kaneniwa, M., Murata, Y., Yokoyama, M.
Format: Article
Language:English
Subjects:
Biological and medical sciences
Effects
Fish
Fish and seafood industries
Food industries
Fundamental and applied biological sciences. Psychology
gel strength
heating period
heating temperature
protein concentration
Proteins
setting
Temperature
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Summary:ABSTRACT The gel strength of surimi made from Alaska pollock, common carp, grass carp, and silver carp was determined and compared for different incubation temperatures and periods. Gel strength and setting of the 3 freshwater fish species were inferior to that of Alaska pollock. Effects of the protein concentration, heating temperature and heating period on the gel strength were evaluated and compared utilizing the response surface methodology. Models for the breaking force and breaking distance of the surimi of the 4 species were established. Protein concentration was the major factor affecting the gel strength. Effects of heating temperature and heating period had differed somewhat among the surimi of the 4 species.
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.2001.tb04600.x