Viscoelastic Characterization of Surimi Gel: Effects of Setting and Starch
ABSTRACT Rheological properties of Alaska pollock surimi gels were affected by setting and addition of corn starch. Setting increased (p < 0.05) both elastic and loss moduli of gel in the absence of starch. However, in the presence of corn starch, setting decreased (p < 0.05) the elastic and l...
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Online Access: | http://dx.doi.org/10.1111/j.1365-2621.1996.tb10894.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.1996.tb10894.x http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1996.tb10894.x/fullpdf |
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crwiley:10.1111/j.1365-2621.1996.tb10894.x 2024-06-02T07:54:26+00:00 Viscoelastic Characterization of Surimi Gel: Effects of Setting and Starch MA, L. GROVE, A. BARBOSA‐CÁNOVAS, G.V. 1996 http://dx.doi.org/10.1111/j.1365-2621.1996.tb10894.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.1996.tb10894.x http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1996.tb10894.x/fullpdf en eng Wiley http://onlinelibrary.wiley.com/termsAndConditions#vor Journal of Food Science volume 61, issue 5, page 881-884 ISSN 0022-1147 1750-3841 journal-article 1996 crwiley https://doi.org/10.1111/j.1365-2621.1996.tb10894.x 2024-05-03T11:23:22Z ABSTRACT Rheological properties of Alaska pollock surimi gels were affected by setting and addition of corn starch. Setting increased (p < 0.05) both elastic and loss moduli of gel in the absence of starch. However, in the presence of corn starch, setting decreased (p < 0.05) the elastic and loss moduli of the gels. In stress relaxation, the residual forces increased from 37.1 Newton (N) (nonsetting) to 51.8N (setting) in the absence of starch. However, in the presence of starch, the residual force decreased from 49.1N (nonsetting) to 39.0N (setting) which indicated an antagonistic effect between corn starch and setting. A Maxwell model was useful to quantify relaxation behavior of surimi gel and to evaluate the effects of changes in processing conditions. Article in Journal/Newspaper alaska pollock Alaska Wiley Online Library Journal of Food Science 61 5 881 884 |
institution |
Open Polar |
collection |
Wiley Online Library |
op_collection_id |
crwiley |
language |
English |
description |
ABSTRACT Rheological properties of Alaska pollock surimi gels were affected by setting and addition of corn starch. Setting increased (p < 0.05) both elastic and loss moduli of gel in the absence of starch. However, in the presence of corn starch, setting decreased (p < 0.05) the elastic and loss moduli of the gels. In stress relaxation, the residual forces increased from 37.1 Newton (N) (nonsetting) to 51.8N (setting) in the absence of starch. However, in the presence of starch, the residual force decreased from 49.1N (nonsetting) to 39.0N (setting) which indicated an antagonistic effect between corn starch and setting. A Maxwell model was useful to quantify relaxation behavior of surimi gel and to evaluate the effects of changes in processing conditions. |
format |
Article in Journal/Newspaper |
author |
MA, L. GROVE, A. BARBOSA‐CÁNOVAS, G.V. |
spellingShingle |
MA, L. GROVE, A. BARBOSA‐CÁNOVAS, G.V. Viscoelastic Characterization of Surimi Gel: Effects of Setting and Starch |
author_facet |
MA, L. GROVE, A. BARBOSA‐CÁNOVAS, G.V. |
author_sort |
MA, L. |
title |
Viscoelastic Characterization of Surimi Gel: Effects of Setting and Starch |
title_short |
Viscoelastic Characterization of Surimi Gel: Effects of Setting and Starch |
title_full |
Viscoelastic Characterization of Surimi Gel: Effects of Setting and Starch |
title_fullStr |
Viscoelastic Characterization of Surimi Gel: Effects of Setting and Starch |
title_full_unstemmed |
Viscoelastic Characterization of Surimi Gel: Effects of Setting and Starch |
title_sort |
viscoelastic characterization of surimi gel: effects of setting and starch |
publisher |
Wiley |
publishDate |
1996 |
url |
http://dx.doi.org/10.1111/j.1365-2621.1996.tb10894.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.1996.tb10894.x http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1996.tb10894.x/fullpdf |
genre |
alaska pollock Alaska |
genre_facet |
alaska pollock Alaska |
op_source |
Journal of Food Science volume 61, issue 5, page 881-884 ISSN 0022-1147 1750-3841 |
op_rights |
http://onlinelibrary.wiley.com/termsAndConditions#vor |
op_doi |
https://doi.org/10.1111/j.1365-2621.1996.tb10894.x |
container_title |
Journal of Food Science |
container_volume |
61 |
container_issue |
5 |
container_start_page |
881 |
op_container_end_page |
884 |
_version_ |
1800737304349769728 |