Gelation characteristics of tropical surimi under water bath and ohmic heating

被引：42

作者：

Tadpitchayangkoon, Panchaporn ^{[2
]}

Park, Jae W. ^{[3
]}

Yongsawatdigul, Jirawat ^{[1
]}

机构：

[1] Suranaree Univ Technol, Sch Food Technol, Inst Agr Technol, Nakhon Ratchasima 30000, Thailand

[2] Ubon Ratchathani Univ, Dept Agroind, Fac Agr, Ubon Ratchathani 34190, Thailand

[3] Oregon State Univ, Seafood Lab, Astoria, OR 97103 USA

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2012年 / 46卷 / 01期

关键词：

Ohmic heating; Water bath heating; Tropical surimi; Gelation; ALASKA POLLOCK; BIGEYE SNAPPER; GEL PROPERTIES; CROSS-LINKING; PROTEIN; WHEY; INHIBITION; FISH; PROTEOLYSIS; ACTOMYOSIN;

D O I：

10.1016/j.lwt.2011.10.020

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Gelation characteristics of tropical surimi, namely threadfin bream (TB), bigeye snapper (BS), goatfish (GF) and lizardfish (LF) prepared in the absence and presence of 10 g kg(-1) egg white proteins were evaluated using either ohmic (OH) or water bath (WB) heating. LF and GF surimi exhibited higher endogenous proteolytic activity than BS and TB. Ohmic heating markedly minimized proteolysis of LF and GF surimi as evidenced by a reduction of trichloroacetic acid (TCA)-soluble oligopeptide content of gels and more retention of myosin heavy chain (MHC). Ohmic heating increased breaking force and deformation of TB and BS surimi by 1.3 and 1.6 times, respectively, as compared to water bath heating. However, TB surimi gels heated by a higher applied voltage gradient of 16.7 V cm(-1) exhibited lower breaking force than those heated at 6.7 V cm(-1). Gels heated ohmically contained lower total sulfhydryl concentration, indicating the greater extent of disulfide bond formation as compared to gels heated in a 90 degrees C water bath. The rapid heating method with shorter heating time could improve water holding capacity and preserve color of tropical surimi gels when compared to water bath heating. (C) 2011 Elsevier Ltd. All rights reserved.

引用

页码：97 / 103

页数：7

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