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Comparison of Gel‐forming Properties of Silver Carp ( Hypophthalmichthys molitrix ) Surimi Prepared in Different Seasons
Author(s) -
Yuan C.,
Fukuda Y.,
Kaneniwa M.,
Chen S.,
Cheng Y.,
Wang X.,
Konno K.
Publication year - 2005
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.1365-2621.2005.tb09961.x
Subject(s) - hypophthalmichthys , silver carp , myofibril , chemistry , food science , carp , fishery , biology , fish <actinopterygii> , biochemistry
The gel‐forming properties of silver carp surimi made in different seasons were compared. Surimi prepared in winter and spring formed gel at 30°C, while autumn and summer surimi required a higher temperature of 40°C for gel formation. All surimi showed marked disintegration when incubated at 60°C. Ca 2+ ‐ATPase inactivation rate of myofibrils prepared from 4 surimi samples showed that myofibrils in autumn and summer surimi were much more stable than those in winter and spring surimi by about 10°C. These results demonstrated a close relationship between the gel‐forming temperature of surimi and the thermal stability of myofibrils in surimi, namely that autumn and summer surimi containing stable myofibrils required higher temperature than winter and spring surimi for the gel formation.