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Optimum chopping conditions for Alaska pollock, Pacific whiting, and threadfin bream surimi paste and gel based on rheological and Raman spectroscopic analysis.
J Food Sci. 2012 Apr; 77(4):E88-97.JF

Abstract

Rheological and Raman spectroscopic properties of surimi from three species [Alaska pollock (AP) (cold water), Pacific whiting (temperate water), and threadfin bream (warm water)] were investigated as affected by various chopping conditions. Comminuting Alaska pollock surimi at 0 °C demonstrated superior gel hardness and cohesiveness when chopping time was extended to 15-18 min; however, long chopping time at higher temperatures resulted in a significantly decreased gel texture particularly at 20 °C. Warm water fish threadfin bream exhibited higher gel texture when chopping was done longer at higher temperature. Rheological properties were significantly affected by both chopping time and temperature. Species effect, based on their thermal stability, was readily apparent. Raman spectroscopy revealed a significant change in disulfide linkage and the reduction of secondary structure upon extended chopping. Dynamic oscillation rheology demonstrated the damage of light meromyoisn and lowering of onset of gelling temperature as the chopping time was extended.

PRACTICAL APPLICATION

Chopping conditions to determine gel quality and manufacture surimi seafood are varied by all manufacturers. This paper covering three primary species for surimi with their suggested optimum chopping conditions: 15 min for Alaska pollock when chopped at 0 °C, 15 min for Pacific whiting at 15-20 °C, and 18 min for threadfin bream at 25-30 °C. The use of optimum chopping condition should maximize the value of each surimi and provide consistent quality to the end users.

Authors+Show Affiliations

OSU Seafood Research and Education Center, Astoria, OR 97103, USA.No affiliation info availableNo affiliation info available

Pub Type(s)

Comparative Study
Journal Article

Language

eng

PubMed ID

22394148

Citation

Poowakanjana, Samanan, et al. "Optimum Chopping Conditions for Alaska Pollock, Pacific Whiting, and Threadfin Bream Surimi Paste and Gel Based On Rheological and Raman Spectroscopic Analysis." Journal of Food Science, vol. 77, no. 4, 2012, pp. E88-97.
Poowakanjana S, Mayer SG, Park JW. Optimum chopping conditions for Alaska pollock, Pacific whiting, and threadfin bream surimi paste and gel based on rheological and Raman spectroscopic analysis. J Food Sci. 2012;77(4):E88-97.
Poowakanjana, S., Mayer, S. G., & Park, J. W. (2012). Optimum chopping conditions for Alaska pollock, Pacific whiting, and threadfin bream surimi paste and gel based on rheological and Raman spectroscopic analysis. Journal of Food Science, 77(4), E88-97. https://doi.org/10.1111/j.1750-3841.2011.02608.x
Poowakanjana S, Mayer SG, Park JW. Optimum Chopping Conditions for Alaska Pollock, Pacific Whiting, and Threadfin Bream Surimi Paste and Gel Based On Rheological and Raman Spectroscopic Analysis. J Food Sci. 2012;77(4):E88-97. PubMed PMID: 22394148.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Optimum chopping conditions for Alaska pollock, Pacific whiting, and threadfin bream surimi paste and gel based on rheological and Raman spectroscopic analysis. AU - Poowakanjana,Samanan, AU - Mayer,Steven G, AU - Park,Jae W, Y1 - 2012/03/06/ PY - 2012/3/8/entrez PY - 2012/3/8/pubmed PY - 2012/8/15/medline SP - E88 EP - 97 JF - Journal of food science JO - J Food Sci VL - 77 IS - 4 N2 - UNLABELLED: Rheological and Raman spectroscopic properties of surimi from three species [Alaska pollock (AP) (cold water), Pacific whiting (temperate water), and threadfin bream (warm water)] were investigated as affected by various chopping conditions. Comminuting Alaska pollock surimi at 0 °C demonstrated superior gel hardness and cohesiveness when chopping time was extended to 15-18 min; however, long chopping time at higher temperatures resulted in a significantly decreased gel texture particularly at 20 °C. Warm water fish threadfin bream exhibited higher gel texture when chopping was done longer at higher temperature. Rheological properties were significantly affected by both chopping time and temperature. Species effect, based on their thermal stability, was readily apparent. Raman spectroscopy revealed a significant change in disulfide linkage and the reduction of secondary structure upon extended chopping. Dynamic oscillation rheology demonstrated the damage of light meromyoisn and lowering of onset of gelling temperature as the chopping time was extended. PRACTICAL APPLICATION: Chopping conditions to determine gel quality and manufacture surimi seafood are varied by all manufacturers. This paper covering three primary species for surimi with their suggested optimum chopping conditions: 15 min for Alaska pollock when chopped at 0 °C, 15 min for Pacific whiting at 15-20 °C, and 18 min for threadfin bream at 25-30 °C. The use of optimum chopping condition should maximize the value of each surimi and provide consistent quality to the end users. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/22394148/Optimum_chopping_conditions_for_Alaska_pollock_Pacific_whiting_and_threadfin_bream_surimi_paste_and_gel_based_on_rheological_and_Raman_spectroscopic_analysis_ L2 - https://doi.org/10.1111/j.1750-3841.2011.02608.x DB - PRIME DP - Unbound Medicine ER -