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Rheological Behavior and Potential Cross‐Linking of Pacific Whiting (Merluccius productus) Surimi Gel
Author(s) -
PARK JAE W.,
YONGSAWATDIGUL J.,
LIN TEIN M.
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.tb08125.x
Subject(s) - whiting , merluccius , chemistry , rheology , food science , guanidine , chromatography , fishery , fish <actinopterygii> , biochemistry , materials science , hake , composite material , biology
Gelation behavior and potential cross‐linking of Pacific whiting ( Merluccius productus ) surimi were affected by setting temperatures and an enzyme inhibitor. Gels of Pacific whiting surimi with salt and beef plasma protein were compared with those containing guanidine hydrochloride, sodium dodecyl sulfate, and β‐mercaptoethanol. The strongest gels were formed at 25°C setting followed by 90°C heating. Hydrogen and hydrophobic bonds appeared to strongly influence gel formation, while the influence of disulfide bonds was moderate. Viscosity scanning during setting at different temperatures was also useful to estimate effects of enzymes and inhibitors.