Thermogelation in plasma protein-added surimi of horse mackerel and the changes in its physical characteristics in stewed products.
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Accession number;02A0246680
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| Title;Thermogelation in plasma protein-added surimi of horse mackerel and the changes in its physical characteristics in stewed products. |
| Author;
CHEN H-H
(National I-lan Inst. Technol., I-lan, Twn)
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Journal Title;Fish Sci
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Journal Code:L2029A
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ISSN:0919-9268
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VOL.68;NO.1;PAGE.190-196(2002)
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| Figure&Table&Reference;FIG.6, REF.22 |
| Pub. Country;Japan |
| Language;English |
| Abstract;Plasma protein concentrate (PPC) was added as a gelation aid material to horse mackerel surimi, and changes in the physical properties of surimi during heating and reheating in a soy sauce-based liquid seasoning; this is, stewing, were investigated. The rigidity of 2% PPC gel was lower than 2kPa, and yet the addition of PPC increased the surimi rigidity markedly. Differential scanning calorimetry analysis showed that the existence of PPC promoted protein molecular aggregation. During the stewing process, the decrease in water content and water activity of kamaboko sections with PPC added was slower than that of kamaboko without PPC. The gradually hardened matrix resulted in a higher cutting force, cohesiveness (chewiness) and reduced deformation in stewed products. (author abst.) |
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