Abstract
Gelation properties of paddlefish surimi were investigated with different heating procedures. Without pre-incubation, gel strength of paddlefish surimi increased as temperature increased from 40 to 60 °C. Pre-incubation at 40 °C caused myosin degradation and reduced gel strength by 55% compared to the control. Pre-incubation at 70 °C followed by cooking at 90 °C produced gels with maximum strength. Isothermal heating between 40 and 50 °C produced rheological transitions between 0 and 15 min. Beef plasma powder reduced myosin degradation and enhanced gelation of surimi incubated around 40 °C. These results indicated that the gel-weakening phenomenon in paddlefish surimi was due to the degradation of myosin by some endogenous protease(s).
Original language | English |
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Pages (from-to) | 394-398 |
Number of pages | 5 |
Journal | Journal of Food Science |
Volume | 65 |
Issue number | 3 |
DOIs | |
State | Published - Apr 2000 |
Keywords
- Gelation
- Paddlefish
- Protease
- Proteolysis
- Surimi
ASJC Scopus subject areas
- Food Science