Setting Response of Alaska Pollock Surimi Compared with Beef Myofibrils
ABSTRACT Physicochemical properties of surimi after preincubation at 25–50°C and beef myofibrils at 25–60°C for up to 8 hr prior to cooking at 80°C for 20 min were evaluated by a torsion test and sodium dodecyl sulfate (SDS) polyacrylamide gel electrophoresis. Shear stress and true shear strain of s...
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1993
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Online Access: | http://dx.doi.org/10.1111/j.1365-2621.1993.tb04317.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.1993.tb04317.x http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1993.tb04317.x/fullpdf |
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crwiley:10.1111/j.1365-2621.1993.tb04317.x 2024-06-02T07:54:26+00:00 Setting Response of Alaska Pollock Surimi Compared with Beef Myofibrils KIM, S‐H. CARPENTER, J.A. LANIER, T.C. WICKER, L. 1993 http://dx.doi.org/10.1111/j.1365-2621.1993.tb04317.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.1993.tb04317.x http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1993.tb04317.x/fullpdf en eng Wiley http://onlinelibrary.wiley.com/termsAndConditions#vor Journal of Food Science volume 58, issue 3, page 531-534 ISSN 0022-1147 1750-3841 journal-article 1993 crwiley https://doi.org/10.1111/j.1365-2621.1993.tb04317.x 2024-05-03T11:29:42Z ABSTRACT Physicochemical properties of surimi after preincubation at 25–50°C and beef myofibrils at 25–60°C for up to 8 hr prior to cooking at 80°C for 20 min were evaluated by a torsion test and sodium dodecyl sulfate (SDS) polyacrylamide gel electrophoresis. Shear stress and true shear strain of surimi were more sensitive to pH changes than beef myofibrils. Maximum gel strength was found at = pH 7 for surimi and pH 6 for beef myofibrils. The myofibrils showed no setting effect at any preincubation temperatures examined, while surimi showed an optimum setting effect at 25°C. Incorporation of beef myofibrils into surimi resulted in decrease of shear stress and true shear strain values. Article in Journal/Newspaper alaska pollock Alaska Wiley Online Library Journal of Food Science 58 3 531 534 |
institution |
Open Polar |
collection |
Wiley Online Library |
op_collection_id |
crwiley |
language |
English |
description |
ABSTRACT Physicochemical properties of surimi after preincubation at 25–50°C and beef myofibrils at 25–60°C for up to 8 hr prior to cooking at 80°C for 20 min were evaluated by a torsion test and sodium dodecyl sulfate (SDS) polyacrylamide gel electrophoresis. Shear stress and true shear strain of surimi were more sensitive to pH changes than beef myofibrils. Maximum gel strength was found at = pH 7 for surimi and pH 6 for beef myofibrils. The myofibrils showed no setting effect at any preincubation temperatures examined, while surimi showed an optimum setting effect at 25°C. Incorporation of beef myofibrils into surimi resulted in decrease of shear stress and true shear strain values. |
format |
Article in Journal/Newspaper |
author |
KIM, S‐H. CARPENTER, J.A. LANIER, T.C. WICKER, L. |
spellingShingle |
KIM, S‐H. CARPENTER, J.A. LANIER, T.C. WICKER, L. Setting Response of Alaska Pollock Surimi Compared with Beef Myofibrils |
author_facet |
KIM, S‐H. CARPENTER, J.A. LANIER, T.C. WICKER, L. |
author_sort |
KIM, S‐H. |
title |
Setting Response of Alaska Pollock Surimi Compared with Beef Myofibrils |
title_short |
Setting Response of Alaska Pollock Surimi Compared with Beef Myofibrils |
title_full |
Setting Response of Alaska Pollock Surimi Compared with Beef Myofibrils |
title_fullStr |
Setting Response of Alaska Pollock Surimi Compared with Beef Myofibrils |
title_full_unstemmed |
Setting Response of Alaska Pollock Surimi Compared with Beef Myofibrils |
title_sort |
setting response of alaska pollock surimi compared with beef myofibrils |
publisher |
Wiley |
publishDate |
1993 |
url |
http://dx.doi.org/10.1111/j.1365-2621.1993.tb04317.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.1993.tb04317.x http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1993.tb04317.x/fullpdf |
genre |
alaska pollock Alaska |
genre_facet |
alaska pollock Alaska |
op_source |
Journal of Food Science volume 58, issue 3, page 531-534 ISSN 0022-1147 1750-3841 |
op_rights |
http://onlinelibrary.wiley.com/termsAndConditions#vor |
op_doi |
https://doi.org/10.1111/j.1365-2621.1993.tb04317.x |
container_title |
Journal of Food Science |
container_volume |
58 |
container_issue |
3 |
container_start_page |
531 |
op_container_end_page |
534 |
_version_ |
1800737258741956608 |