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Effects of high-temperature treatment (⩾100 °C) on Alaska Pollock (Theragra chalcogramma) surimi gels

Authors
Journal
Journal of Food Engineering
0260-8774
Publisher
Elsevier
Volume
115
Issue
1
Identifiers
DOI: 10.1016/j.jfoodeng.2012.10.006
Keywords
  • High-Temperature
  • Surimi Gel
  • Alaska Pollock
  • Texture
  • Protein Solubility

Abstract

Abstract Surimi gels from Alaska Pollock were obtained by heating and maintaining their central temperature at 100±1°C, 105±1°C, 110±1°C, 115±1°C and 120±1°C for 10min respectively under a certain pressure (0.12MPa). With temperature increasing, both the breaking force and gel strength decreased significantly (P<0.05) while the deformation decreased with a much smaller gradient. The ionic bonds and the hydrophobic interactions declined with a drastic rate while the hydrogen bonds and the disulfide bonds took on an increasing trend on the whole. NMR spin–spin relaxation (T2) measurements showed that most of the water in the gels is movable water, the peak of T22 became lower and the relaxation time of T22 became longer with treating temperature increasing. SDS–PAGE showed that high-temperature treatment decreased the content of myosin heavy chain (MHC) entirely and significantly decreased the content of actin. SEM showed that the gel treated with 100±1°C showed a uniform network structure with strong frames.

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