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Thermal syneresis affected by heating schedule and moisture level in surimi gels.
J Food Sci. 2008 Mar; 73(2):E103-7.JF

Abstract

The extent of thermal syneresis in protein gelation is indicative of thermal and freeze-thaw stability as well as the network integrity of a protein gel. Thermal syneresis in Alaska pollock surimi gels was examined under different heating schedules (40 degrees C/20 min to 90 degrees C/30 min, 60 degrees C/20 min to 90 degrees C/30 min, and 90 degrees C/20 min to 90 degrees C/20 min) at varying moisture levels (80%, 82%, and 84%). The extent of syneresis and gel firming was monitored by centrifugation expressible moisture and penetration force, respectively. The occurrence of 2 distinct peaks as a function of time for both thermal syneresis and gel firming suggests that a multistage aggregation is involved in the formation of gel network. All syneresis preceded gel firming upon protein aggregation. Increasing the moisture content in the gel delayed the 2nd stage of protein aggregation. The 60 degrees C/20 min preheating followed by 90 degrees C/30 min postheating resulted in significantly greater thermal syneresis and gel weakening compared to 40 and 90 degrees C preheating. Changes of gel structure clearly reflected thermal syneresis when the size of water pores became smaller with initiation of network formation and progressively larger upon further heating. Thermal syneresis history during protein gelation can be used to predict thermal and freeze-thaw stability.

Authors+Show Affiliations

Dept. of Nutrition and Food Sciences, Univ. of Rhode Island, Kingston, RI 02881, USA.No affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

18298723

Citation

Park, Y D., et al. "Thermal Syneresis Affected By Heating Schedule and Moisture Level in Surimi Gels." Journal of Food Science, vol. 73, no. 2, 2008, pp. E103-7.
Park YD, Yoon KS, Lee CM. Thermal syneresis affected by heating schedule and moisture level in surimi gels. J Food Sci. 2008;73(2):E103-7.
Park, Y. D., Yoon, K. S., & Lee, C. M. (2008). Thermal syneresis affected by heating schedule and moisture level in surimi gels. Journal of Food Science, 73(2), E103-7. https://doi.org/10.1111/j.1750-3841.2007.00644.x
Park YD, Yoon KS, Lee CM. Thermal Syneresis Affected By Heating Schedule and Moisture Level in Surimi Gels. J Food Sci. 2008;73(2):E103-7. PubMed PMID: 18298723.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Thermal syneresis affected by heating schedule and moisture level in surimi gels. AU - Park,Y D, AU - Yoon,K S, AU - Lee,C M, PY - 2008/2/27/pubmed PY - 2008/3/29/medline PY - 2008/2/27/entrez SP - E103 EP - 7 JF - Journal of food science JO - J Food Sci VL - 73 IS - 2 N2 - The extent of thermal syneresis in protein gelation is indicative of thermal and freeze-thaw stability as well as the network integrity of a protein gel. Thermal syneresis in Alaska pollock surimi gels was examined under different heating schedules (40 degrees C/20 min to 90 degrees C/30 min, 60 degrees C/20 min to 90 degrees C/30 min, and 90 degrees C/20 min to 90 degrees C/20 min) at varying moisture levels (80%, 82%, and 84%). The extent of syneresis and gel firming was monitored by centrifugation expressible moisture and penetration force, respectively. The occurrence of 2 distinct peaks as a function of time for both thermal syneresis and gel firming suggests that a multistage aggregation is involved in the formation of gel network. All syneresis preceded gel firming upon protein aggregation. Increasing the moisture content in the gel delayed the 2nd stage of protein aggregation. The 60 degrees C/20 min preheating followed by 90 degrees C/30 min postheating resulted in significantly greater thermal syneresis and gel weakening compared to 40 and 90 degrees C preheating. Changes of gel structure clearly reflected thermal syneresis when the size of water pores became smaller with initiation of network formation and progressively larger upon further heating. Thermal syneresis history during protein gelation can be used to predict thermal and freeze-thaw stability. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/18298723/Thermal_syneresis_affected_by_heating_schedule_and_moisture_level_in_surimi_gels_ L2 - https://doi.org/10.1111/j.1750-3841.2007.00644.x DB - PRIME DP - Unbound Medicine ER -
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