Linear Heating Rate Affects Gelation of Alaska Pollock and Pacific Whiting Surimi

ABSTRACT Shear stress of Alaska pollock surimi gels with and without beef plasma protein (BPP) increased as heating rate decreased, but shear strain was unaffected. An increase in shear stress was accompanied by an increase of cross‐linked myosin heavy chain. Slow heating rates increased proteolysis...

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Bibliographic Details
Published in:Journal of Food Science
Main Authors: YONGSAWATDIGUL, JIRAWAT, PARK, JAE W.
Format: Article in Journal/Newspaper
Language:English
Published: Wiley 1996
Subjects:
Pacific
alaska pollock
Alaska
Online Access:http://dx.doi.org/10.1111/j.1365-2621.1996.tb14746.x
https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.1996.tb14746.x
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Summary:ABSTRACT Shear stress of Alaska pollock surimi gels with and without beef plasma protein (BPP) increased as heating rate decreased, but shear strain was unaffected. An increase in shear stress was accompanied by an increase of cross‐linked myosin heavy chain. Slow heating rates increased proteolysis in Pacific whiting surimi as shown by degradation of myosin heavy chain and low shear stress and shear strain. Proteolysis of whiting surimi was lessened by BPP to a greater extent at rapid heating rates (20 and 30°C/min) than at slow heating rates (1 and 5°C/min).

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