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Gelation Characteristics of Paddlefish (Polyodon spathula) Surimi Under Different Heating Conditions
Author(s) -
Lou X.,
Wang C.,
Xiong Y.L.,
Wang B.,
Mims S.D.
Publication year - 2000
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.1365-2621.2000.tb16014.x
Subject(s) - incubation , myosin , food science , rheology , degradation (telecommunications) , protease , chemistry , fishery , chromatography , biology , materials science , biochemistry , composite material , enzyme , telecommunications , computer science
ABSTRACT: Gelation properties of paddlefish surimi were investigated with different heating procedures. Without pre‐incubation, gel strength of paddlefish surimi increased as temperature increased from 40 to 60 °C. Pre‐incubation at 40 °C caused myosin degradation and reduced gel strength by 55% compared to the control. Pre‐incubation at 70 °C followed by cooking at 90 °C produced gels with maximum strength. Isothermal heating between 40 and 50 °C produced rheological transitions between 0 and 15 min. Beef plasma powder reduced myosin degradation and enhanced gelation of surimi incubated around 40 °C. These results indicated that the gel‐weakening phenomenon in paddlefish surimi was due to the degradation of myosin by some endogenous protease(s).