Effect of temerature on the rate for the setting of meat pastes from Alaska pollack, white croaker and tilapia.

Katoh, Noboru; Hashimoto, Akihiko; Nozaki, Hisashi; Arai, Ken‐ichi

doi:10.2331/suisan.50.2103

Cited by 22 publications

(11 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The setting phenomenon of surirm has been attributed to the transglutaminase catalyzed cross-linking of the myosin heavy chains (Nishimoto et a!., 1987;Seki et al, 1990;Kimura et al, 1991) and varies with fish species. Generally, the optimal setting temperature increases with increasing body temperatures of the fish studied (Katoh et al, 1984).…”

Section: Introductionmentioning

confidence: 97%

Setting Response of Alaska Pollock Surimi Compared with Beef Myofibrils

Kim

Carpenter

Lanier

et al. 1993

Journal of Food Science

View full text Add to dashboard Cite

Physicochemical properties of surimi after preincubation at 25-50°C and beef myofibrils at 25-6O"C for up to 8 hr prior to cooking at 80°C for 20 min were evaluated by a torsion test and sodium dodecyl sulfate (SDS) polyacrylamide gel electrophoresis. Shear stress and true shear strain of surimi were more sensitive to pH changes than beef myofibrils. Maximum gel strength was found at = pH 7 for surimi and pH 6 for beef myofibrils. The myofibrils showed no setting effect at any preincubation temperatures examined, while surimi showed an optimum setting effect at 25°C. Incorporation of beef myofibrils into surimi resulted in decrease of shear stress and true shear strain values.

show abstract

Section: Introductionmentioning

confidence: 97%

Setting Response of Alaska Pollock Surimi Compared with Beef Myofibrils

Kim

Carpenter

Lanier

et al. 1993

Journal of Food Science

View full text Add to dashboard Cite

show abstract

“…Salting is the essential step in thermal gel formation, dissolving myofibrillar proteins before heating. To improve the gel strength of the final thermal gel, Japanese manufacturers often employ a preheating process before cooking at a high temperature (Katoh et al, 1984); this process is also termed as 'setting'. A well-known event occurring in the myosin molecule during the preheating process of salted surimi is the progressive production of cross-linked myosin (Numakura et al, 1985;Kimura et al, 1991).…”

Section: Introductionmentioning

confidence: 99%

Myosin Denaturation and Cross-linking in Alaska Pollack Salted Surimi during Its Preheating Process as Affected by Temperature

Konno

Imamura

Yuan

2011

FSTR

View full text Add to dashboard Cite

Myosin denaturation and cross-linking during the preheating process of Alaska pollack salted surimi at various preheating temperatures were studied. Thermal gel properties of preheated-gel and those after heating at 90℃ were measured. At 15℃ and 25℃, loss of salt-and urea-solubility of myosin preceded ATPase inactivation and cross-linking. At 35℃, a very quick ATPase inactivation and loss of salt-solubility was followed by a loss of urea-solubility of myosin. Myosin cross-linking reaction followed these changes. Preheating at these temperatures increased the breaking force of the two-step heated gel. At 45℃, despite a quick loss of ATPase and salt-solubility, urea-solubility remained high and no cross-linking was observed. Furthermore, there was no increment in breaking force upon preheating at this temperature. Thus, myosin aggregates, as revealed by the loss of urea-solubility as well as the cross-linking reaction, were important in improving thermal gel properties.

show abstract

“…GEL FORMING ABILITY of frozen surimi is the most important functional requirement imposing good quality on surimi-based products. The textural profile of the heat-induced gel varies with the heating schedule of salt-ground meat (Katoh et al, 1984;Numakura et al, 1990). That is, when salted surimi paste of walleye pollock is incubated below 4O"C, and subsequently heated at 9O"C, a highly elastic gel is produced (Migita and Okada, 1952;Lanier et al, 1981).…”

Section: Introductionmentioning

confidence: 99%

Gel Forming Characteristics of Frozen Surimi from Chum Salmon in the Presence of Protease Inhibitors

Saeki¹,

Iseya²,

Sugiura³

et al. 1995

Journal of Food Science

View full text Add to dashboard Cite

When salted surimi paste of chum salmon was incubated at 2&6O"C, a marked loss of the breaking strength of heat-induced gel occurred simultaneously with breakdown of myosin heavy chain, but this was effectively suppressed by addition of cysteine protease inhibitors or bovine plasma powder. In the presence of protease inhibitor, the surimi gels were formed at relatively low temperatures showing highest gel strength at incubations of 50 and 60°C. Chum salmon surimi showed no evidence of suwari and no myosin heavy chain cross-linking.

show abstract

Effect of temerature on the rate for the setting of meat pastes from Alaska pollack, white croaker and tilapia.

Cited by 22 publications

References 0 publications

Setting Response of Alaska Pollock Surimi Compared with Beef Myofibrils

Setting Response of Alaska Pollock Surimi Compared with Beef Myofibrils

Myosin Denaturation and Cross-linking in Alaska Pollack Salted Surimi during Its Preheating Process as Affected by Temperature

Gel Forming Characteristics of Frozen Surimi from Chum Salmon in the Presence of Protease Inhibitors

Contact Info

Product

Resources

About