Alaska Pollock Fish Protein Gels as Affected by Refined Carrageenan and Various Salts
Abstract Refined iota and kappa carrageenans were added (0, 0.25, 0.5, 0.75 and 1.0%) to A laska pollock surimi and combined with various salts ( NaCl , KCl or CaCl 2 , respectively) at 2%. Sample pastes were subjected to dynamic rheology (temperature sweep heating 20–80C and cooling 80–20C). Gel pr...
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crwiley:10.1111/jfq.12010 2024-06-23T07:45:03+00:00 Alaska Pollock Fish Protein Gels as Affected by Refined Carrageenan and Various Salts Hunt, Angela Park, Jae W. 2012 http://dx.doi.org/10.1111/jfq.12010 https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fjfq.12010 https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfq.12010 en eng Wiley http://onlinelibrary.wiley.com/termsAndConditions#vor Journal of Food Quality volume 36, issue 1, page 51-58 ISSN 0146-9428 1745-4557 journal-article 2012 crwiley https://doi.org/10.1111/jfq.12010 2024-06-13T04:24:38Z Abstract Refined iota and kappa carrageenans were added (0, 0.25, 0.5, 0.75 and 1.0%) to A laska pollock surimi and combined with various salts ( NaCl , KCl or CaCl 2 , respectively) at 2%. Sample pastes were subjected to dynamic rheology (temperature sweep heating 20–80C and cooling 80–20C). Gel properties (breaking force, penetration distance and water retention ability [ WRA ]) were measured at 0, 3, 6 and 9 freeze/thaw cycles. The effect of salt type indicated that NaCl significantly ( P < 0.05) increased force values, whereas KCl increased ( P < 0.05) penetration distance. WRA was improved ( P < 0.05) by KCl , followed by NaCl and CaCl 2 , respectively. Kappa carrageenan increased ( P < 0.05) force values. However, adding kappa and iota carrageenans tended to decrease penetration distance. Iota carrageenan (0.25–1.0%) generally increased ( P < 0.05) or did not significantly ( P > 0.05) affect WRA compared to kappa carrageenan. Utilizing KCl and NaCl combined with kappa and iota carrageenans could increase gel strength and WRA . Practical Applications Iota carrageenan tended to improve or maintain water retention ability of A laska pollock fish protein gels during extended freeze/thaw cycles compared to when kappa carrageenan was added. However, kappa carrageenan tended to improve force values or gel strength of A laska pollock fish protein gels. Therefore, a mixture of kappa and iota carrageenans should be evaluated to maximize the respective properties and optimize the amount of each carrageenan type in order to improve functionality of A laska pollock fish protein gels. In addition, further study to utilize a combination of NaCl and KCl rather than a single salt type could further maximize the functionality of an iota–kappa carrageenan blend in A laska pollock fish protein gels. Article in Journal/Newspaper alaska pollock Alaska Wiley Online Library Journal of Food Quality 36 1 51 58 |
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Open Polar |
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Wiley Online Library |
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crwiley |
language |
English |
description |
Abstract Refined iota and kappa carrageenans were added (0, 0.25, 0.5, 0.75 and 1.0%) to A laska pollock surimi and combined with various salts ( NaCl , KCl or CaCl 2 , respectively) at 2%. Sample pastes were subjected to dynamic rheology (temperature sweep heating 20–80C and cooling 80–20C). Gel properties (breaking force, penetration distance and water retention ability [ WRA ]) were measured at 0, 3, 6 and 9 freeze/thaw cycles. The effect of salt type indicated that NaCl significantly ( P < 0.05) increased force values, whereas KCl increased ( P < 0.05) penetration distance. WRA was improved ( P < 0.05) by KCl , followed by NaCl and CaCl 2 , respectively. Kappa carrageenan increased ( P < 0.05) force values. However, adding kappa and iota carrageenans tended to decrease penetration distance. Iota carrageenan (0.25–1.0%) generally increased ( P < 0.05) or did not significantly ( P > 0.05) affect WRA compared to kappa carrageenan. Utilizing KCl and NaCl combined with kappa and iota carrageenans could increase gel strength and WRA . Practical Applications Iota carrageenan tended to improve or maintain water retention ability of A laska pollock fish protein gels during extended freeze/thaw cycles compared to when kappa carrageenan was added. However, kappa carrageenan tended to improve force values or gel strength of A laska pollock fish protein gels. Therefore, a mixture of kappa and iota carrageenans should be evaluated to maximize the respective properties and optimize the amount of each carrageenan type in order to improve functionality of A laska pollock fish protein gels. In addition, further study to utilize a combination of NaCl and KCl rather than a single salt type could further maximize the functionality of an iota–kappa carrageenan blend in A laska pollock fish protein gels. |
format |
Article in Journal/Newspaper |
author |
Hunt, Angela Park, Jae W. |
spellingShingle |
Hunt, Angela Park, Jae W. Alaska Pollock Fish Protein Gels as Affected by Refined Carrageenan and Various Salts |
author_facet |
Hunt, Angela Park, Jae W. |
author_sort |
Hunt, Angela |
title |
Alaska Pollock Fish Protein Gels as Affected by Refined Carrageenan and Various Salts |
title_short |
Alaska Pollock Fish Protein Gels as Affected by Refined Carrageenan and Various Salts |
title_full |
Alaska Pollock Fish Protein Gels as Affected by Refined Carrageenan and Various Salts |
title_fullStr |
Alaska Pollock Fish Protein Gels as Affected by Refined Carrageenan and Various Salts |
title_full_unstemmed |
Alaska Pollock Fish Protein Gels as Affected by Refined Carrageenan and Various Salts |
title_sort |
alaska pollock fish protein gels as affected by refined carrageenan and various salts |
publisher |
Wiley |
publishDate |
2012 |
url |
http://dx.doi.org/10.1111/jfq.12010 https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fjfq.12010 https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfq.12010 |
genre |
alaska pollock Alaska |
genre_facet |
alaska pollock Alaska |
op_source |
Journal of Food Quality volume 36, issue 1, page 51-58 ISSN 0146-9428 1745-4557 |
op_rights |
http://onlinelibrary.wiley.com/termsAndConditions#vor |
op_doi |
https://doi.org/10.1111/jfq.12010 |
container_title |
Journal of Food Quality |
container_volume |
36 |
container_issue |
1 |
container_start_page |
51 |
op_container_end_page |
58 |
_version_ |
1802649931829215232 |