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Combined effect of pH and heating conditions on the physical properties of Alaska pollock surimi gels.
J Texture Stud. 2017 Jun; 48(3):215-220.JT

Abstract

Physical properties of Alaska pollock surimi paste were investigated as affected by pH (4.0 and 6.0-10.0) and heating conditions (slow and fast). The highest values of gel strength and deformability, as shown by breaking force and penetration distance, were obtained at pH 7.5-8.0, while the lowest values were at pH 10.0 followed by pH 6.0 and pH 6.5, respectively. Two-step slow heating process increased the breaking strength value nearly two times higher than one-step fast heating. The effect of pH was strikingly high at pH 7.5 when gels were prepared using 2-step heating, indicating the pH dependence of endogenous transglutaminase. However, the highest gel strength was obtained at pH 8.0 when gels were prepared in fast heating. Whiteness value (L - 3b*) increased significantly (p < .05) as pH increased from 6.0 to 6.5, but thereafter decreased significantly (p < .05) as pH increased. L* value (lightness) and b* value (yellowness) continuously decreased as the pH is shifted from 6.0 to 10. Fast heated gels showed the lowest yellowness, resulting in whiter appearance, probably due to the effect of reduced browning reaction.

PRACTICAL APPLICATIONS

The uniqueness of this study was to measure the combined effect of pH and heating conditions on the gel texture and color. There were various studies dealing with pH or heating conditions independently. As the primary character for surimi seafood is gel texture and color. The highest values of gel strength and deformability, as shown by breaking force and penetration distance, were obtained at pH 7.5-8.0, while the lowest values were at pH 10.0 followed by pH 6.0 and pH 6.5, respectively. Two-step slow heating process increased the breaking strength value nearly two times higher than one-step fast heating. Whiteness value (L - 3b*) increased significantly as pH increased from 6.0 to 6.5, but thereafter decreased significantly as pH increased. L* value (lightness) and b* value (yellowness) continuously decreased as the pH is shifted from 6.0 to 10. Fast heated gels showed the lowest yellowness, resulting in whiter appearance.

Authors+Show Affiliations

Department of Food Science and Biotechnology, College of Agricultural and Life Science, Kangwon National University, Chuncheon, Gangwon, 200-701, Republic of Korea. OSU Seafood Research and Education Center, Oregon State University, 2001 Marine Drive, Astoria, Oregon, 97103, USA.Department of Food Science and Biotechnology, College of Agricultural and Life Science, Kangwon National University, Chuncheon, Gangwon, 200-701, Republic of Korea.OSU Seafood Research and Education Center, Oregon State University, 2001 Marine Drive, Astoria, Oregon, 97103, USA.

Pub Type(s)

Comparative Study
Journal Article

Language

eng

PubMed ID

28573722

Citation

Lee, Myeong Gi, et al. "Combined Effect of pH and Heating Conditions On the Physical Properties of Alaska Pollock Surimi Gels." Journal of Texture Studies, vol. 48, no. 3, 2017, pp. 215-220.
Lee MG, Yoon WB, Park JW. Combined effect of pH and heating conditions on the physical properties of Alaska pollock surimi gels. J Texture Stud. 2017;48(3):215-220.
Lee, M. G., Yoon, W. B., & Park, J. W. (2017). Combined effect of pH and heating conditions on the physical properties of Alaska pollock surimi gels. Journal of Texture Studies, 48(3), 215-220. https://doi.org/10.1111/jtxs.12230
Lee MG, Yoon WB, Park JW. Combined Effect of pH and Heating Conditions On the Physical Properties of Alaska Pollock Surimi Gels. J Texture Stud. 2017;48(3):215-220. PubMed PMID: 28573722.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Combined effect of pH and heating conditions on the physical properties of Alaska pollock surimi gels. AU - Lee,Myeong Gi, AU - Yoon,Won Byong, AU - Park,Jae W, Y1 - 2016/09/27/ PY - 2016/04/24/received PY - 2016/07/06/revised PY - 2016/08/29/accepted PY - 2017/6/3/entrez PY - 2017/6/3/pubmed PY - 2019/7/11/medline KW - Alaska pollock KW - heating condition KW - ohmic heating KW - pH KW - surimi SP - 215 EP - 220 JF - Journal of texture studies JO - J Texture Stud VL - 48 IS - 3 N2 - : Physical properties of Alaska pollock surimi paste were investigated as affected by pH (4.0 and 6.0-10.0) and heating conditions (slow and fast). The highest values of gel strength and deformability, as shown by breaking force and penetration distance, were obtained at pH 7.5-8.0, while the lowest values were at pH 10.0 followed by pH 6.0 and pH 6.5, respectively. Two-step slow heating process increased the breaking strength value nearly two times higher than one-step fast heating. The effect of pH was strikingly high at pH 7.5 when gels were prepared using 2-step heating, indicating the pH dependence of endogenous transglutaminase. However, the highest gel strength was obtained at pH 8.0 when gels were prepared in fast heating. Whiteness value (L - 3b*) increased significantly (p < .05) as pH increased from 6.0 to 6.5, but thereafter decreased significantly (p < .05) as pH increased. L* value (lightness) and b* value (yellowness) continuously decreased as the pH is shifted from 6.0 to 10. Fast heated gels showed the lowest yellowness, resulting in whiter appearance, probably due to the effect of reduced browning reaction. PRACTICAL APPLICATIONS: The uniqueness of this study was to measure the combined effect of pH and heating conditions on the gel texture and color. There were various studies dealing with pH or heating conditions independently. As the primary character for surimi seafood is gel texture and color. The highest values of gel strength and deformability, as shown by breaking force and penetration distance, were obtained at pH 7.5-8.0, while the lowest values were at pH 10.0 followed by pH 6.0 and pH 6.5, respectively. Two-step slow heating process increased the breaking strength value nearly two times higher than one-step fast heating. Whiteness value (L - 3b*) increased significantly as pH increased from 6.0 to 6.5, but thereafter decreased significantly as pH increased. L* value (lightness) and b* value (yellowness) continuously decreased as the pH is shifted from 6.0 to 10. Fast heated gels showed the lowest yellowness, resulting in whiter appearance. SN - 1745-4603 UR - https://www.unboundmedicine.com/medline/citation/28573722/Combined_effect_of_pH_and_heating_conditions_on_the_physical_properties_of_Alaska_pollock_surimi_gels_ L2 - https://antibodies.cancer.gov/detail/CPTC-HLA-B-1 DB - PRIME DP - Unbound Medicine ER -