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Functional Protein Additives in Surimi Gels
Author(s) -
PARK JAE W.
Publication year - 1994
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.1365-2621.1994.tb05554.x
Subject(s) - egg white , differential scanning calorimetry , chemistry , protein isolate , chromatography , food science , thermodynamics , physics
Medium‐grade Alaska pollock surimi was used to investigate the effects of functional protein additives on texture and colors. Torsion failure and differential scanning calorimetry tests were applied to measure gel strength, gel deformability, and calorimetric properties. CIE Lab color values were also measured. Shear stress values of gels and peak temperature of DSC thermograms were all increased. Shear strain, a good indicator of protein‐protein interaction, was increased only by addition of egg white and beef plasma protein. Yellowness (b*) values were affected by all additives except frozen egg white. Whiteness index (L*‐3b*) was a more effective indicator to differentiate additives.