Gelation characteristics of paddlefish (Polyodon spathula) surimi under different heating conditions

X. Lou, C. Wang, Y. L. Xiong, B. Wang, S. D. Mims

Research output: Contribution to journalArticlepeer-review

24 Scopus citations


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 languageEnglish
Pages (from-to)394-398
Number of pages5
JournalJournal of Food Science
Issue number3
StatePublished - Apr 2000


  • Gelation
  • Paddlefish
  • Protease
  • Proteolysis
  • Surimi

ASJC Scopus subject areas

  • Food Science


Dive into the research topics of 'Gelation characteristics of paddlefish (Polyodon spathula) surimi under different heating conditions'. Together they form a unique fingerprint.

Cite this