Gelation of Surimi by High Hydrostatic Pressure

ABSTRACT The effects of high hydrostatic pressure (HHP) on gel strength of Pacific whiting and Alaska pollock surimi were determined by torsion. Pacific whiting gels were made with and without 1% beef plasma protein (BPP) as protease inhibitor. HHP treated whiting (1% BPP added) and pollock gels sho...

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Bibliographic Details
Published in:Journal of Food Science
Main Authors: CHUNG, Y.C., GEBREHIWOT, A., FARKAS, D.F., MORRISSEY, M.T.
Format: Article in Journal/Newspaper
Language:English
Published: Wiley 1994
Subjects:
Pacific
alaska pollock
Alaska
Online Access:http://dx.doi.org/10.1111/j.1365-2621.1994.tb05553.x
https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.1994.tb05553.x
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Summary:ABSTRACT The effects of high hydrostatic pressure (HHP) on gel strength of Pacific whiting and Alaska pollock surimi were determined by torsion. Pacific whiting gels were made with and without 1% beef plasma protein (BPP) as protease inhibitor. HHP treated whiting (1% BPP added) and pollock gels showed greatly increased strain values at all pressure/temperature combinations compared with heat‐set controls. Stress values for the same samples were variable depending on treatment and species. A three‐fold increase in strain and stress was found for HHP treated whiting gels made without inhibitor.

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