Multidisciplinary approaches for early determination of gelation properties of fish proteins

Multidisciplinary approaches for rapid determination of fish protein quality were evaluated based on various biochemical and physical methods. A positive correlation (R-2 = 0.74) between gel deformation and ATPasc activity was found. An inverse correlation (R-2 = -0.74) was obtained between storage moduli G for gelling point and gel deformation. However, other tests showed relationships with gel tests, but with lower R-2. These include tests: between storage moduli G at its initial increase and gel breaking force (R-2 = -0.55); between storage moduli G at gelling point and gel deformation (R-2 = -0.63); between storage moduli G at gelling point and gel breaking force (R-2 = -0.55).