FRACTURE OF ALASKA POLLOCK GELS IN WATER - EFFECTS OF MINCED MUSCLE PROCESSING AND TEST TEMPERATURE

被引：15

作者：

HOWE, JR

HAMANN, DD

LANIER, TC

PARK, JW

机构：

[1] N CAROLINA STATE UNIV, DEPT FOOD SCI, RALEIGH, NC 27695 USA

[2] UNIV MISSOURI, DEPT FOOD SCI, COLUMBIA, MO 65201 USA

[3] OREGON STATE UNIV, SEAFOOD LAB, ASTORIA, OR 97103 USA

来源：

JOURNAL OF FOOD SCIENCE | 1994年 / 59卷 / 04期

关键词：

FISH; POLLOCK; SURIMI; GELS; MINCED MUSCLE;

D O I：

10.1111/j.1365-2621.1994.tb08126.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effects of temperature on instrumental textural measurements of cooked Alaska pollock gels were evaluated. Independent variables were: raw materials (minced muscle, washed minced muscle alone or with cryoprotectants), cooking schedule (90 degrees C for 20 min with/without preconditioning at 25 degrees C) and test temperatures. Gels tested at 5 degrees C were more brittle than those tested at 45-55 degrees C. Gels preset at 25 degrees C for 1 hr prior to cooking at 90 degrees C had higher fracture shear stress values and were influenced differently by test temperatures than those not preset suggesting cooking history influenced structure of the gels at the molecular level. Results indicated get set at 25 degrees C were probably stabilized by more covalent bonds.

引用

页码：777 / 780

页数：4