Effects of Thermal Sensitivity of Fish Proteins from Various Species on Rheological Properties of Gels

Eştürk, Okan; Park, J.W.; Thawornchinsombut, Supawan

doi:10.1111/j.1750-3841.2004.tb18017.x

Cited by 23 publications

(17 citation statements)

References 26 publications

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“…Our observations were different from Esturk and others (2004) who studied the effects of thermal sensitivity of fish proteins from various species on rheological properties of cooked gels (78% moisture). Thermal sensitivity was tested at various final chopping temperatures (0, 5, 10, 20, 25, and 30 °C) with 2% salt after surimi was tempered at room temperature for 1 h. Surimi paste was cooked at 90 °C for 15 min.…”

Section: Resultscontrasting

confidence: 99%

“…However, our additional study agreed with the findings by Esturk and others (2004). TB surimi was tempered at room temperature for 1 h before chopping at 78% moisture and 2% salt.…”

Section: Resultssupporting

confidence: 91%

“…They found that cold‐water species had maximum gel strength and cohesiveness at lower chopping temperatures (0 °C), temperate water species such as Pacific whiting at 5 °C to 10 °C and warm‐water species such as big eye, lizard fish, and TB at 20 to 25 °C final chopping temperature. Esturk and others (2004) indicated a strong relationship between habitat temperature and protein stability.…”

Section: Resultsmentioning

confidence: 99%

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Elucidating Factors Affecting Floatation of Fish Ball

Kok

Park

2006

Journal of Food Science

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Factors affecting floatation of fish ball in water were investigated. The density of threadfin bream (TB) surimi paste significantly decreased (P < 0.05) as moisture content, temperature, or salt concentration increased. The ability of surimi paste to float or sink in water was observed according to changes in density. In gel texture measurement, when surimi was thawed for 1 h before chopping at 5 °C with 2% salt, the highest breaking force and deformation values were obtained. Apparent viscosity of surimi paste decreased as moisture content increased or salt concentration increased, and chopping temperature decreased. Setting gels in salt solution (5 or 10%) significantly reduced (P < 0.05) stickiness, which is the tendency to stick to one another.

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Section: Resultscontrasting

confidence: 99%

“…However, our additional study agreed with the findings by Esturk and others (2004). TB surimi was tempered at room temperature for 1 h before chopping at 78% moisture and 2% salt.…”

Section: Resultssupporting

confidence: 91%

Section: Resultsmentioning

confidence: 99%

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Elucidating Factors Affecting Floatation of Fish Ball

Kok

Park

2006

Journal of Food Science

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“…Ice was added to adjust moisture concentration to 780 g kg À1 and chopping continued an additional of 1 min on low speed (1800 rpm). Subsequently, samples were chopped at high speed (3600 rpm) for 3 min under vacuum to a final temperature of 22e25 C (Esturk, Park, & Thawornchinsombut, 2004). Final moisture concentration of paste was measured using the standard oven method (AOAC, 1999).…”

Section: Gel Preparationmentioning

confidence: 99%

Gelation characteristics of tropical surimi under water bath and ohmic heating

Tadpitchayangkoon

Park

Yongsawatdigul

2012

LWT - Food Science and Technology

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“…; Esturk et al . ). Alaska pollock, as a cold water fish species, is therefore, highly susceptible to protein denaturation.…”

Section: Introductionmentioning

confidence: 97%

Comparative Study of Sodium Bicarbonate on Gelling Properties of Alaska Pollock Surimi Prepared at Different Freezing Rates

Hunt

Park

2014

Journal of Food Quality

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Sodium bicarbonate (0.05%) and phosphate (0.3%) were combined individually with 5% sorbitol and 4% sugar as cryoprotectant in Alaska pollock surimi. Ten kilograms of prepared surimi were frozen either conventionally (C) (2‐in thick blocks; plate freezer), fast (F) (∼0.25‐in thick sheets; plate freezer), or slow (S) (2‐in thick blocks; blast freezer). The effect of ingredient (sodium bicarbonate [S] or phosphate [P]) and freezing method (C, F or S) were evaluated with regard to gel texture (puncture force and penetration distance), water retention ability, and chemical properties (salt‐soluble proteins [SSPs], total sulfhydryl groups and pH) at 0, 3, 6, 9, and 12 months frozen storage (−30C). Ingredient, freezing method, and frozen storage period were found to significantly (P < 0.05) affect puncture force, penetration distance, SSPs and water retention ability. Sodium bicarbonate combined with conventional and fast freezing tended to result in improved values for these measurements as well. Practical Applications Listing phosphate on the ingredient label of a product is sometimes viewed negatively by consumers. Therefore, finding ingredients to effectively replace phosphate without losing the positive functional abilities of phosphate would be desired. The ability of sodium bicarbonate to meet and exceed performance expectations of phosphate as a cryoprotectant of Alaska pollock fish proteins during 12 months of frozen storage would allow for the effective replacement of phosphate in this application.

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Effects of Thermal Sensitivity of Fish Proteins from Various Species on Rheological Properties of Gels

Cited by 23 publications

References 26 publications

Elucidating Factors Affecting Floatation of Fish Ball

Elucidating Factors Affecting Floatation of Fish Ball

Gelation characteristics of tropical surimi under water bath and ohmic heating

Comparative Study of Sodium Bicarbonate on Gelling Properties of Alaska Pollock Surimi Prepared at Different Freezing Rates

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