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Gelation of Shark Meat under Mild Acidic Conditions: Physicochemical and Rheological Characterization of the Gel
Author(s) -
Venugopal V.,
Kakatkar A.,
Bongirwar D.R.,
Karthikeyan M.,
Mathew S.,
Shamasundar B.A.
Publication year - 2002
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.1365-2621.2002.tb08798.x
Subject(s) - rheology , shear thinning , viscoelasticity , chemistry , dynamic mechanical analysis , dynamic modulus , chromatography , water content , acetic acid , materials science , biochemistry , organic chemistry , composite material , polymer , geotechnical engineering , engineering
Homogenate of washed shark meat in water was converted into a gel by lowering its pH to 3.5 by acetic acid. Unlike unacidified homogenate, water was strongly bound to the gel. The strength of the gel increased with increasing moisture content, while expressible water content was not affected. Gelation was associated with reduction in myosin heavy chain and sulfhydryl groups. Dynamic rheological measurements indicated viscoelastic nature of the gel. The storage modulus increased with increased temperature. The shear stress sweep of the gel dispersions as a function of temperature suggested pseudoplastic behavior.