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Thermal Stability and Gel‐Forming Ability of Shark Muscle as Related to Ionic Strength
Author(s) -
CHEN HUIHUANG
Publication year - 1995
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.1365-2621.1995.tb04564.x
Subject(s) - ionic strength , thermal stability , differential scanning calorimetry , chemistry , endothermic process , ionic bonding , hammer , materials science , ion , thermodynamics , adsorption , metallurgy , aqueous solution , organic chemistry , physics
Thermal stability and gel‐forming ability of silvertip, hammer‐head and thresher shark as affected by ionic strength were investigated. Low temperature endothermic peaks (LTEP, between 30 and 44°C) were observed in differential scanning calorimetric (DSC) thermograms of the shark muscles and surimi samples. Increases in ionic strength reduced the thermal stability of surimi as shown by depression of transition temperature, denaturation enthalpies and LTEP. Although gel strength of heat‐treated surimi increased with increasing NaCl concentration, the three species had different sensitivities to ionic strength. The highest NaCl‐induced gel‐forming ability of surimi was achieved at 0.5M salt concentration for silvertip and thresher; at 1.0M for hammer‐head shark.