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Effect of Hardness of Plastic Fat on Structure and Material Properties of Fish Protein Gels
Author(s) -
LEE CHONG M.,
ABDOLLAHI ABBAS
Publication year - 1981
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1981.tb04479.x
Subject(s) - texture (cosmology) , fish <actinopterygii> , globules of fat , chemistry , materials science , food science , chemical engineering , composite material , biology , fishery , milk fat , artificial intelligence , computer science , engineering , image (mathematics) , linseed oil
Textural modification of fish protein gels by incorporation of plastic fat was investigated by examining the effect of the physical properties of fat on the structure and the material properties of protein gels. Material properties of fat‐containing protein gels were influenced largely by fat distribution pattern which was, in turn, affected by fat hardness. Both compressive and shear forces reached their maximum when fat of 1.8 cm –1 hardness index (HI) was added at a level of 15% (fat/muscle). Addition of medium hard fat (0.54–0.78 cm –1 HI): (1) prevented a sponge‐like texture development by improving freeze‐thaw stability; (2) increased plastic deformation, thus making cooked gels less rubbery; (3) overcame the weakening of texture caused by cooking at the critical zone (60–70°C); and, (4) minimized the variations in textural strength resulting from cooking.