Herring surimi during low temperature setting, physico-chemical and textural properties.

Author(s) : CHAN J. K., GILL T. A., THOMPSON J. W., SINGER D. S.

Type of article: Article

Summary

Herring surimi was held at 10 deg C for 0 to 24 hours, then heated at 90 deg C for 30 minutes. Rigidity, shear stress and shear strain at failure increased with holding time at 10 deg C, and the values of shear strain were more or equal 2 when setting time was more than 3 hours. Electrophoresis revealed three types of protein-protein interactions involved in the formation of myosin polymers during setting at 10 deg C and/or subsequent heating at 90 deg C. The contributions of each type of protein-protein interaction to the formation of myosin polymers varied with setting time. Variations in the types of interactions were related to physical/chemical properties.

Details

Original title: Herring surimi during low temperature setting, physico-chemical and textural properties.
Record ID : 1997-0966
Languages: English
Source: Ital. J. Food Sci. - vol. 60 - n. 6
Publication date: 1995/11
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Food engineering;
Fish and fish product
Keywords: Mechanical property; Texture; Chilling; Physical property; Surimi; Chemical property; Fish; Herring