Effect of soy protein isolate on gel properties of Alaska pollock and common carp surimi at different setting conditions
Abstract The effects of soy protein isolate (SPI) on the gel properties of different grade Alaska pollock and common carp surimi at different setting conditions were evaluated and compared. Breaking force and distance of gels decreased with increasing SPI concentrations in direct cook (85 °C for 30...
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crwiley:10.1002/jsfa.1727 2024-10-06T13:41:44+00:00 Effect of soy protein isolate on gel properties of Alaska pollock and common carp surimi at different setting conditions Luo, Yongkang Kuwahara, Ryuji Kaneniwa, Masaki Murata, Yuko Yokoyama, Masahito 2004 http://dx.doi.org/10.1002/jsfa.1727 https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1002%2Fjsfa.1727 https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.1727 en eng Wiley http://onlinelibrary.wiley.com/termsAndConditions#vor Journal of the Science of Food and Agriculture volume 84, issue 7, page 663-671 ISSN 0022-5142 1097-0010 journal-article 2004 crwiley https://doi.org/10.1002/jsfa.1727 2024-09-11T04:17:35Z Abstract The effects of soy protein isolate (SPI) on the gel properties of different grade Alaska pollock and common carp surimi at different setting conditions were evaluated and compared. Breaking force and distance of gels decreased with increasing SPI concentrations in direct cook (85 °C for 30 min) and in cook after setting at 30 °C for 60 min conditions. The effect of SPI on gel strength of common carp surimi was less than in Alaska pollock surimi. The breaking force obtained for addition of 10% SPI to Alaska pollock surimi was higher than for surimi alone when cooked after incubation at 50 °C for 60 min. Addition of SPI decreased the whiteness and increased the yellowness of the gel. The gel structure showed that the addition of SPI modified the microstructure of the fish protein gel, thus resulting in surimi with different gelling properties. Copyright © 2004 Society of Chemical Industry Article in Journal/Newspaper alaska pollock Alaska Wiley Online Library Journal of the Science of Food and Agriculture 84 7 663 671 |
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Wiley Online Library |
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crwiley |
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English |
description |
Abstract The effects of soy protein isolate (SPI) on the gel properties of different grade Alaska pollock and common carp surimi at different setting conditions were evaluated and compared. Breaking force and distance of gels decreased with increasing SPI concentrations in direct cook (85 °C for 30 min) and in cook after setting at 30 °C for 60 min conditions. The effect of SPI on gel strength of common carp surimi was less than in Alaska pollock surimi. The breaking force obtained for addition of 10% SPI to Alaska pollock surimi was higher than for surimi alone when cooked after incubation at 50 °C for 60 min. Addition of SPI decreased the whiteness and increased the yellowness of the gel. The gel structure showed that the addition of SPI modified the microstructure of the fish protein gel, thus resulting in surimi with different gelling properties. Copyright © 2004 Society of Chemical Industry |
format |
Article in Journal/Newspaper |
author |
Luo, Yongkang Kuwahara, Ryuji Kaneniwa, Masaki Murata, Yuko Yokoyama, Masahito |
spellingShingle |
Luo, Yongkang Kuwahara, Ryuji Kaneniwa, Masaki Murata, Yuko Yokoyama, Masahito Effect of soy protein isolate on gel properties of Alaska pollock and common carp surimi at different setting conditions |
author_facet |
Luo, Yongkang Kuwahara, Ryuji Kaneniwa, Masaki Murata, Yuko Yokoyama, Masahito |
author_sort |
Luo, Yongkang |
title |
Effect of soy protein isolate on gel properties of Alaska pollock and common carp surimi at different setting conditions |
title_short |
Effect of soy protein isolate on gel properties of Alaska pollock and common carp surimi at different setting conditions |
title_full |
Effect of soy protein isolate on gel properties of Alaska pollock and common carp surimi at different setting conditions |
title_fullStr |
Effect of soy protein isolate on gel properties of Alaska pollock and common carp surimi at different setting conditions |
title_full_unstemmed |
Effect of soy protein isolate on gel properties of Alaska pollock and common carp surimi at different setting conditions |
title_sort |
effect of soy protein isolate on gel properties of alaska pollock and common carp surimi at different setting conditions |
publisher |
Wiley |
publishDate |
2004 |
url |
http://dx.doi.org/10.1002/jsfa.1727 https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1002%2Fjsfa.1727 https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.1727 |
genre |
alaska pollock Alaska |
genre_facet |
alaska pollock Alaska |
op_source |
Journal of the Science of Food and Agriculture volume 84, issue 7, page 663-671 ISSN 0022-5142 1097-0010 |
op_rights |
http://onlinelibrary.wiley.com/termsAndConditions#vor |
op_doi |
https://doi.org/10.1002/jsfa.1727 |
container_title |
Journal of the Science of Food and Agriculture |
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84 |
container_issue |
7 |
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663 |
op_container_end_page |
671 |
_version_ |
1812179440034119680 |