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Effects of storage temperature on changes in the resistance of gel and myofibrillar proteins of gel, induced by pressure, of surimi made from Alaska pollock.

[In Japanese. / En japonais.]

Author(s) : SHOJI T., SAEKI H., WAKAMEDA A., NAKAMURA M., NONAKA M.

Type of article: Article

Summary

Quick-frozen surimi is ground with 2.5% of sodium chloride and treated under a hydrostatic pressure of 300 megapascals, at 0 deg C, for 10 minutes. The obtained gel is stored at 5, 15 or 25 deg C. The resistance to gel rupture increases with the storage time, whatever the temperature. The composition of myofibrillar proteins changes conjointly with the increase in gel strength: decrease of heavy chains of myosin and increase in HC polymers.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1994-0384
  • Languages: Japanese
  • Source: Nippon Suisan Gakkaishi - vol. 58 - n. 2
  • Publication date: 1992

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