Premium
Herring Surimi During Low Temperature Setting, Physicochemical and Textural Properties
Author(s) -
CHAN JULIAN K.,
GILL TOM A.,
THOMPSON JOHN W.,
SINGER DOUGLAS S.
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.tb04567.x
Subject(s) - herring , food science , chemistry , fishery , fish <actinopterygii> , biology
Herring surimi was held at 10°C for 0 to 24 hr, then heated at 90°C for 30 min. Rigidity, shear stress and shear strain at failure increased with holding time at 10°C, and the values of shear strain were 2.0 when setting time was > 3 hr. Electrophoresis revealed three types of protein‐protein interactions involved in the formation of myosin polymers during setting at 10°C and/or subsequent heating at 90°C. The interactions included covalent, nondisulfide interactions; disulfide bonds and noncovalent interactions. The contributions of each type of protein‐protein interaction to the formation of myosin polymers varied with setting time. Variations in the types of interactions were related to physical/chemical properties.