1983
DOI: 10.1122/1.549730
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Final Strengths and Rheological Changes During Processing of Thermally Induced Fish Muscle Gels

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Cited by 104 publications
(65 citation statements)
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“…While no decline was noted by Burgarella et al (1985) in the rigidity of MF sols at 63"C, a plateauing at this temperature was apparent. Montejano et al (1984a) observed a slight decrease in the slope of TSRM rigidity thermograms for surimi at 63°C. It would seem from these reports that a decline in the rigidity thermogram near 63°C is most evident when the concentration of functional myofibrillar protein is low, thus yielding a weaker gel structure.…”
Section: Discussionmentioning
confidence: 84%
See 1 more Smart Citation
“…While no decline was noted by Burgarella et al (1985) in the rigidity of MF sols at 63"C, a plateauing at this temperature was apparent. Montejano et al (1984a) observed a slight decrease in the slope of TSRM rigidity thermograms for surimi at 63°C. It would seem from these reports that a decline in the rigidity thermogram near 63°C is most evident when the concentration of functional myofibrillar protein is low, thus yielding a weaker gel structure.…”
Section: Discussionmentioning
confidence: 84%
“…While the rigidity of MF sols reportedly ceased to rise between 40°C and 50°C (Burgarella et al, 1985;Montejano et al, 1984a), the elasticity and cohesiveness are known to increase over the same temperature range (Lanier et al, 1982;Montejano et al, 1984a).…”
Section: Discussionmentioning
confidence: 95%
“…The importance of lubrication has been tacitly assumed by some workers, and Hamann and coworkers (Montejano et al [5]; Hamann, private communication) routinely use lubricated platens in examining certain gels, finding this necessary to obtain reproducible data. It is worth noting here that in recent studies by Hamann, in torsion and in lubricated compression studies of comminuted muscle systems and modified egg white gels, that good agreement between mechanical failure parameters was found for the two methods (Montejano et al [18,19]).…”
Section: Consequences For the Study Of Food Materialsmentioning
confidence: 95%
“…Montejano et al [5] compressed gels between flat parallel plates lubricated with cooking oil, a standard procedure in their laboratory for gels (D. D. Hamann, private communication). Voisey [6] emphasized that standardized platen surfaces should be used in compressional testing.…”
Section: Introductionmentioning
confidence: 97%
“…This decrease may have been due to disruption of the network structure formed near 40°C induced by the increased thermal energy (Montejano et al, 1983).…”
Section: Thermal Scanning Rigidity Behaviormentioning
confidence: 99%