Combined effect of pH and heating conditions on the physical properties of Alaska pollock surimi gels

Abstract

The uniqueness of this study was to measure the combined effect of pH and heating conditions on the gel texture and color. There were various studies dealing with pH or heating conditions independently. As the primary character for surimi seafood is gel texture and color. The highest values of gel strength and deformability, as shown by breaking force and penetration distance, were obtained at pH 7.5-8.0, while the lowest values were at pH 10.0 followed by pH 6.0 and pH 6.5, respectively. Two-step slow heating process increased the breaking strength value nearly two times higher than one-step fast heating. Whiteness value (L - 3b*) increased significantly as pH increased from 6.0 to 6.5, but thereafter decreased significantly as pH increased. L* value (lightness) and b* value (yellowness) continuously decreased as the pH is shifted from 6.0 to 10. Fast heated gels showed the lowest yellowness, resulting in whiter appearance.

Effect of pH and heating conditions on the properties of Alaska pollock (Theragra chalcogramma) surimi gel fortified with fish oil

“…The above results could be attributed to lower protein solubility or the changes in the α‐helix conformation of myosin rod segments, which is crucial for the formation of the heat‐induced gels (Ishioroshi, Samejima, Arie, & Yasui, ). Present results were consistent with the report of Lee et al (), who demonstrated the association between the gel strength and pH of surimi paste.…”

“…Surimi paste was obtained after mixing with cold ion‐exchange water (IEW) and NaCl. The pH of surimi paste was adjusted from 5.5 to 9.5 by addition of chilled 2 M HCl or 2 M NaOH (Lee et al, ). After evenly mixing, fish oil was added according to one‐tenth of the quantity of surimi paste.…”

“…During processing of surimi‐based products, the pH is known to significantly affect the quality of the resulting food products by altering the conformation, thermal denaturation, and rheological properties of the fish muscle proteins; the hardness, physical properties, and water‐holding capacity of heat‐induced gels were also found to be influenced by pH conditions (Tadpitchayangkoon, Park, & Yongsawatdigul, ; Westphalen, Briggs, & Lonergan, , ). Lee, Yoon, and Park () reported that neutral pH can improve the gel‐forming ability and the whiteness of Alaska pollock surimi gels. Ito, Yoshinaka, and Ikeda () reported that the highest gel strength for walleye pollock surimi was obtained at a pH of approximately 7.7.…”

Effect of gelatin based edible coatings on quality of surimi from pearl mullet (Alburnus tarichi,Güldenstädt, 1814) during cold storage

“…Considering gel strength of surimi samples, it may be concluded that higher salt concentration resulted in higher gel strength, most probably due to potential role of salt ions as binding aid among protein structures. Lee et al (2016) studied combined effect of pH and heating conditions on physical properties of surimi gels of Alaska Pollock. Surimi dough was prepared at different pH values (4.0-10.0) and a two-step heating was applied.…”

Characteristics of hemoglobin and its pro‐oxidative activity in washed silver carp ( Hypophthalmichthys molitrix ) mince as affected by pH

“…There are many intrinsic and extrinsic factors that could affect fish spoilage and lead to lipid and protein oxidation such as transition metal ions, haem pigments (Wu et al., 2017; Yin et al., 2017), temperature (Lee et al., 2017), and pH. Among them, environmental pH is considered an important parameter affecting the pro‐oxidative ability of Hb and tends to enhance the lipid and protein oxidation (Rummer et al., 2013).…”