Functional Protein Additives in Surimi Gels
ABSTRACT Medium‐grade Alaska pollock surimi was used to investigate the effects of functional protein additives on texture and colors. Torsion failure and differential scanning calorimetry tests were applied to measure gel strength, gel deformability, and calorimetric properties. CIE Lab color value...
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1994
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Online Access: | http://dx.doi.org/10.1111/j.1365-2621.1994.tb05554.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.1994.tb05554.x http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1994.tb05554.x/fullpdf |
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crwiley:10.1111/j.1365-2621.1994.tb05554.x 2024-09-15T17:35:35+00:00 Functional Protein Additives in Surimi Gels PARK, JAE W. 1994 http://dx.doi.org/10.1111/j.1365-2621.1994.tb05554.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.1994.tb05554.x http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1994.tb05554.x/fullpdf en eng Wiley http://onlinelibrary.wiley.com/termsAndConditions#vor Journal of Food Science volume 59, issue 3, page 525-527 ISSN 0022-1147 1750-3841 journal-article 1994 crwiley https://doi.org/10.1111/j.1365-2621.1994.tb05554.x 2024-08-30T04:10:59Z ABSTRACT Medium‐grade Alaska pollock surimi was used to investigate the effects of functional protein additives on texture and colors. Torsion failure and differential scanning calorimetry tests were applied to measure gel strength, gel deformability, and calorimetric properties. CIE Lab color values were also measured. Shear stress values of gels and peak temperature of DSC thermograms were all increased. Shear strain, a good indicator of protein‐protein interaction, was increased only by addition of egg white and beef plasma protein. Yellowness (b*) values were affected by all additives except frozen egg white. Whiteness index (L*‐3b*) was a more effective indicator to differentiate additives. Article in Journal/Newspaper alaska pollock Alaska Wiley Online Library Journal of Food Science 59 3 525 527 |
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Open Polar |
collection |
Wiley Online Library |
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crwiley |
language |
English |
description |
ABSTRACT Medium‐grade Alaska pollock surimi was used to investigate the effects of functional protein additives on texture and colors. Torsion failure and differential scanning calorimetry tests were applied to measure gel strength, gel deformability, and calorimetric properties. CIE Lab color values were also measured. Shear stress values of gels and peak temperature of DSC thermograms were all increased. Shear strain, a good indicator of protein‐protein interaction, was increased only by addition of egg white and beef plasma protein. Yellowness (b*) values were affected by all additives except frozen egg white. Whiteness index (L*‐3b*) was a more effective indicator to differentiate additives. |
format |
Article in Journal/Newspaper |
author |
PARK, JAE W. |
spellingShingle |
PARK, JAE W. Functional Protein Additives in Surimi Gels |
author_facet |
PARK, JAE W. |
author_sort |
PARK, JAE W. |
title |
Functional Protein Additives in Surimi Gels |
title_short |
Functional Protein Additives in Surimi Gels |
title_full |
Functional Protein Additives in Surimi Gels |
title_fullStr |
Functional Protein Additives in Surimi Gels |
title_full_unstemmed |
Functional Protein Additives in Surimi Gels |
title_sort |
functional protein additives in surimi gels |
publisher |
Wiley |
publishDate |
1994 |
url |
http://dx.doi.org/10.1111/j.1365-2621.1994.tb05554.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.1994.tb05554.x http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1994.tb05554.x/fullpdf |
genre |
alaska pollock Alaska |
genre_facet |
alaska pollock Alaska |
op_source |
Journal of Food Science volume 59, issue 3, page 525-527 ISSN 0022-1147 1750-3841 |
op_rights |
http://onlinelibrary.wiley.com/termsAndConditions#vor |
op_doi |
https://doi.org/10.1111/j.1365-2621.1994.tb05554.x |
container_title |
Journal of Food Science |
container_volume |
59 |
container_issue |
3 |
container_start_page |
525 |
op_container_end_page |
527 |
_version_ |
1810467539544702976 |