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Ohmic Heating Maximizes Gel Functionality of Pacific Whiting Surimi
Author(s) -
YONGSAWATDIGUL J.,
PARK J. W.,
KOLBE E.,
DAGGA Y. ABU,
MORRISSEY M. T.
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.tb05595.x
Subject(s) - whiting , joule heating , ohmic contact , materials science , chemistry , composite material , chemical engineering , fishery , fish <actinopterygii> , biology , layer (electronics) , engineering
Surimi without enzyme inhibitors containing 78% moisture and 2% NaCl was heated conventionally and ohmically to 90°C after holding at 55°C for 0, 1, 3 and 5 min. Gels heated slowly in a water bath exhibited poor gel quality, while the ohmically heated gels without holding at 55°C showed more than a twofold increase in shear stress and shear strain over conventionally heated gels. Degradation of myosin and actin was minimized by ohmic heating, resulting in a continuous network structure. Ohmic heating with a rapid heating rate was an effective method for maximizing gel functionality of Pacific whiting surimi without enzyme inhibitors.