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Effects of microwave heating on the gelation properties of heat-induced Alaska Pollock (Theragra chalcogramma) surimi.
Food Sci Technol Int. 2018 Sep; 24(6):497-506.FS

Abstract

In the present study, we examined the properties of Alaska Pollock (Theragra chalcogramma) surimi gels in response microwave heating at different powers (300, 400, or 500 W) and time (10, 20, or 30 min). The surimi gels heated by a microwave at 300 W for 10 min showed the highest gel strength and water-holding capacity. Increasing the power and time resulted in decreases in both the gel strength and water-holding capacity. The gel formation rate of microwave-heated gels was significantly higher than that produced by water bath heating. In addition, differential scanning calorimetry indicated that microwave heating caused less damage to the native structures of myosin and actin than water bath heating. Microstructure studies revealed that microwave heating contributed to the formation of a denser and stronger frame of the surimi gels. Raman spectroscopy indicated that the degree of the secondary structure denaturation caused by microwave heating was less than that induced by water bath heating. Thus, the results demonstrated that microwave heating is a promising method to enhance the gelation properties of surimi.

Authors+Show Affiliations

Department of Food Science and Engineering, 310470 Ocean University of China , Qingdao, PR China.Department of Food Science and Engineering, 310470 Ocean University of China , Qingdao, PR China.Department of Food Science and Engineering, 310470 Ocean University of China , Qingdao, PR China.Department of Food Science and Engineering, 310470 Ocean University of China , Qingdao, PR China.Department of Food Science and Engineering, 310470 Ocean University of China , Qingdao, PR China.Department of Food Science and Engineering, 310470 Ocean University of China , Qingdao, PR China.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

29614868

Citation

Liu, Xiangyu, et al. "Effects of Microwave Heating On the Gelation Properties of Heat-induced Alaska Pollock (Theragra Chalcogramma) Surimi." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, vol. 24, no. 6, 2018, pp. 497-506.
Liu X, Feng D, Ji L, et al. Effects of microwave heating on the gelation properties of heat-induced Alaska Pollock (Theragra chalcogramma) surimi. Food Sci Technol Int. 2018;24(6):497-506.
Liu, X., Feng, D., Ji, L., Zhang, T., Xue, Y., & Xue, C. (2018). Effects of microwave heating on the gelation properties of heat-induced Alaska Pollock (Theragra chalcogramma) surimi. Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, 24(6), 497-506. https://doi.org/10.1177/1082013218768411
Liu X, et al. Effects of Microwave Heating On the Gelation Properties of Heat-induced Alaska Pollock (Theragra Chalcogramma) Surimi. Food Sci Technol Int. 2018;24(6):497-506. PubMed PMID: 29614868.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effects of microwave heating on the gelation properties of heat-induced Alaska Pollock (Theragra chalcogramma) surimi. AU - Liu,Xiangyu, AU - Feng,Dandan, AU - Ji,Lei, AU - Zhang,Tao, AU - Xue,Yong, AU - Xue,Changhu, Y1 - 2018/04/03/ PY - 2018/4/5/pubmed PY - 2019/1/8/medline PY - 2018/4/5/entrez KW - Surimi KW - gel-forming kinetics KW - microwave heating KW - textural properties KW - water bath heating SP - 497 EP - 506 JF - Food science and technology international = Ciencia y tecnologia de los alimentos internacional JO - Food Sci Technol Int VL - 24 IS - 6 N2 - In the present study, we examined the properties of Alaska Pollock (Theragra chalcogramma) surimi gels in response microwave heating at different powers (300, 400, or 500 W) and time (10, 20, or 30 min). The surimi gels heated by a microwave at 300 W for 10 min showed the highest gel strength and water-holding capacity. Increasing the power and time resulted in decreases in both the gel strength and water-holding capacity. The gel formation rate of microwave-heated gels was significantly higher than that produced by water bath heating. In addition, differential scanning calorimetry indicated that microwave heating caused less damage to the native structures of myosin and actin than water bath heating. Microstructure studies revealed that microwave heating contributed to the formation of a denser and stronger frame of the surimi gels. Raman spectroscopy indicated that the degree of the secondary structure denaturation caused by microwave heating was less than that induced by water bath heating. Thus, the results demonstrated that microwave heating is a promising method to enhance the gelation properties of surimi. SN - 1532-1738 UR - https://www.unboundmedicine.com/medline/citation/29614868/Effects_of_microwave_heating_on_the_gelation_properties_of_heat_induced_Alaska_Pollock__Theragra_chalcogramma__surimi_ L2 - https://journals.sagepub.com/doi/10.1177/1082013218768411?url_ver=Z39.88-2003&rfr_id=ori:rid:crossref.org&rfr_dat=cr_pub=pubmed DB - PRIME DP - Unbound Medicine ER -