Rheological changes during thermal gelation of meat batters containing surimi from alaska pollack (Theragra chalcogramma) or sardine (Sardina pilchardus)
The objective of this study was to use a thermal scanning rigidity monitor to analyse the changes occurring in rheological behaviour during thermal gelation induced by the presence of surimi in meat batters. These studies were conducted on systems prepared with pork meat to which varying proportions...
Published in: | Journal of the Science of Food and Agriculture |
---|---|
Main Authors: | , , |
Other Authors: | |
Format: | Article in Journal/Newspaper |
Language: | English |
Published: |
Wiley-VCH
1992
|
Subjects: | |
Online Access: | http://hdl.handle.net/10261/243741 https://doi.org/10.1002/jsfa.2740590117 https://doi.org/10.13039/501100007273 |
id |
ftcsic:oai:digital.csic.es:10261/243741 |
---|---|
record_format |
openpolar |
spelling |
ftcsic:oai:digital.csic.es:10261/243741 2024-02-11T10:09:08+01:00 Rheological changes during thermal gelation of meat batters containing surimi from alaska pollack (Theragra chalcogramma) or sardine (Sardina pilchardus) Carballo, José Cavestany Velasco, Marta Jiménez Colmenero, Francisco Comisión Interministerial de Ciencia y Tecnología, CICYT (España) 1992 http://hdl.handle.net/10261/243741 https://doi.org/10.1002/jsfa.2740590117 https://doi.org/10.13039/501100007273 en eng Wiley-VCH https://doi.org/10.1002/jsfa.2740590117 Sí Journal of the Science of Food and Agriculture 59(1): 117-122 (1992) 1097-0010 http://hdl.handle.net/10261/243741 doi:10.1002/jsfa.2740590117 http://dx.doi.org/10.13039/501100007273 none artículo http://purl.org/coar/resource_type/c_6501 1992 ftcsic https://doi.org/10.1002/jsfa.274059011710.13039/501100007273 2024-01-16T11:10:05Z The objective of this study was to use a thermal scanning rigidity monitor to analyse the changes occurring in rheological behaviour during thermal gelation induced by the presence of surimi in meat batters. These studies were conducted on systems prepared with pork meat to which varying proportions of surimi from Alaska pollack (Theragra chalcogramma (Pallas)) or sardine (Sardina pilchardus) (Walb) were added. The results indicated that gelation in pork proteins did not occur in the same way as in fish proteins. Whereas the addition of Alaska pollack surimi to the meat preparations produced scarcely any change with respect to the meat alone, the sardine surimi caused major alterations. These changes depended upon the proportion of protein from surimi added: addition of 100 g kg−1 caused a protein matrix to form, inducing the formation of stiffer gels and the appearance of the setting phenomenon, although at higher temperatures than are found with fish proteins. Such behaviour was not apparent when the proportion of protein from surimi was raised to 200 g kg−1. This work has been conducted under project ALI- 88/0146, financed by the Comision Interministerial de Ciencia y Tecnologia (CICyT). Peer reviewed Article in Journal/Newspaper Theragra chalcogramma Alaska Digital.CSIC (Spanish National Research Council) Journal of the Science of Food and Agriculture 59 1 117 122 |
institution |
Open Polar |
collection |
Digital.CSIC (Spanish National Research Council) |
op_collection_id |
ftcsic |
language |
English |
description |
The objective of this study was to use a thermal scanning rigidity monitor to analyse the changes occurring in rheological behaviour during thermal gelation induced by the presence of surimi in meat batters. These studies were conducted on systems prepared with pork meat to which varying proportions of surimi from Alaska pollack (Theragra chalcogramma (Pallas)) or sardine (Sardina pilchardus) (Walb) were added. The results indicated that gelation in pork proteins did not occur in the same way as in fish proteins. Whereas the addition of Alaska pollack surimi to the meat preparations produced scarcely any change with respect to the meat alone, the sardine surimi caused major alterations. These changes depended upon the proportion of protein from surimi added: addition of 100 g kg−1 caused a protein matrix to form, inducing the formation of stiffer gels and the appearance of the setting phenomenon, although at higher temperatures than are found with fish proteins. Such behaviour was not apparent when the proportion of protein from surimi was raised to 200 g kg−1. This work has been conducted under project ALI- 88/0146, financed by the Comision Interministerial de Ciencia y Tecnologia (CICyT). Peer reviewed |
author2 |
Comisión Interministerial de Ciencia y Tecnología, CICYT (España) |
format |
Article in Journal/Newspaper |
author |
Carballo, José Cavestany Velasco, Marta Jiménez Colmenero, Francisco |
spellingShingle |
Carballo, José Cavestany Velasco, Marta Jiménez Colmenero, Francisco Rheological changes during thermal gelation of meat batters containing surimi from alaska pollack (Theragra chalcogramma) or sardine (Sardina pilchardus) |
author_facet |
Carballo, José Cavestany Velasco, Marta Jiménez Colmenero, Francisco |
author_sort |
Carballo, José |
title |
Rheological changes during thermal gelation of meat batters containing surimi from alaska pollack (Theragra chalcogramma) or sardine (Sardina pilchardus) |
title_short |
Rheological changes during thermal gelation of meat batters containing surimi from alaska pollack (Theragra chalcogramma) or sardine (Sardina pilchardus) |
title_full |
Rheological changes during thermal gelation of meat batters containing surimi from alaska pollack (Theragra chalcogramma) or sardine (Sardina pilchardus) |
title_fullStr |
Rheological changes during thermal gelation of meat batters containing surimi from alaska pollack (Theragra chalcogramma) or sardine (Sardina pilchardus) |
title_full_unstemmed |
Rheological changes during thermal gelation of meat batters containing surimi from alaska pollack (Theragra chalcogramma) or sardine (Sardina pilchardus) |
title_sort |
rheological changes during thermal gelation of meat batters containing surimi from alaska pollack (theragra chalcogramma) or sardine (sardina pilchardus) |
publisher |
Wiley-VCH |
publishDate |
1992 |
url |
http://hdl.handle.net/10261/243741 https://doi.org/10.1002/jsfa.2740590117 https://doi.org/10.13039/501100007273 |
genre |
Theragra chalcogramma Alaska |
genre_facet |
Theragra chalcogramma Alaska |
op_relation |
https://doi.org/10.1002/jsfa.2740590117 Sí Journal of the Science of Food and Agriculture 59(1): 117-122 (1992) 1097-0010 http://hdl.handle.net/10261/243741 doi:10.1002/jsfa.2740590117 http://dx.doi.org/10.13039/501100007273 |
op_rights |
none |
op_doi |
https://doi.org/10.1002/jsfa.274059011710.13039/501100007273 |
container_title |
Journal of the Science of Food and Agriculture |
container_volume |
59 |
container_issue |
1 |
container_start_page |
117 |
op_container_end_page |
122 |
_version_ |
1790608875871797248 |