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Heat‐induced Gelation of Minced Rainbow Trout (Salmo gairdneri:) Effect of pH, Sodium Chloride and Setting
Author(s) -
AUTIO K.,
KIESVAARA M.,
POLVINEN K.
Publication year - 1989
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.1365-2621.1989.tb07887.x
Subject(s) - rainbow trout , salmo , chemistry , sodium , rheology , trout , fish <actinopterygii> , food science , fishery , materials science , biology , organic chemistry , composite material
The structure formation of minced rainbow trout was monitored during heating from 30°C to 85°C by a dynamic rheological method. The maxima of storage modulus (G') were found at 37°C and in the range of 45°C to 60°C. The largest differences in rigidity resulted from seasonal variations. Firmest protein matrix was obtained by using well‐fed fish as raw material, by setting the gels at 35°C and using a pH value around 6.1. Sodium chloride in the range 1–2% had little effect on the final rigidity of the minced rainbow trout gels.