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Rheological Characteristics of Fibrinogen‐Thrombin Solution and Its Effects on Surimi Gels
Author(s) -
Yoon W.B.,
Kim B.Y.,
Park J.W.
Publication year - 1999
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.1365-2621.1999.tb15885.x
Subject(s) - fibrinogen , thrombin , chemistry , rheology , chromatography , biochemistry , medicine , materials science , platelet , composite material
Gel enhancing effects of fibrinogen‐thrombin on surimi were investigated using failure stress and analyzed by mixture design. Gelation time of fibrinogen‐thrombin mixture (20:1) gradually decreased as temperature increased from 5 to 40°C, whereas the G′ and G″ values continued to decrease up to 30°C and then increased at >30°C. Low quality surimi produced higher textural values (stress and strain) when fibrinogen and thrombin mixture (3–5%) had been added. Nonlinear stepwise regression model showed no significant interaction effects between surimi and fibrinogen‐thrombin mixture. However, the response trace plot showed that failure stress value of surimi gel was increased by the concentration of fibrinogen‐thrombin, but decreased by water content.