Assessing the Dynamic Rheology at Various Frequencies of Surimi Paste as Affected by Heating Rates and Moisture Contents

Abstract

Dynamic rheological properties of Alaska pollock (AP) surimi as affected by various heating rates (1, 5, 10, 20 and 30C/min) and moisture contents (75, 78 and 81%) were investigated at different frequencies (0.1, 1 and 10 Hz). Elastic modulus (G′) decreased as heating rate increased regardless of frequencies applied during temperature sweep. A temperature lag between heating plate and sample specimen was found at heating rates above 5C/min. A magnitude of change in phase angle between 30 and 50C, where light meromyosin unfolds and aggregates, increased significantly as heating rates changed from 1 to 30C/min, indicating fast heating is not favored for gel formation of pollock surimi. The slowest frequency applied (0.1 Hz) was more effective in examining the dynamic rheology of fish proteins. High moisture content (81%) exhibited a slowly ascending G′ curve after gelling point and indicated slow completion of gelation. PRACTICAL APPLICATIONSOur results showed that the controlling heating rates and moisture contents may be employed to optimize the gelation of Alaska pollock (AP) surimi. In addition, the low frequency (0.1 Hz) well differentiated the effects of heating rate and moisture content on the rheological properties. Especially, the gelation with a slow heating rate, which significantly enhanced the rheological properties of AP surimi gels, maybe practically applied to control the heating process of various surimi seafood products, such as fish balls. Our new findings may be applied to estimate the effect of heating rate and the moisture contents on the rheological properties of surimi from other species.

Effect of Dehydration on the Rheological Measurement of Surimi Paste in Cone-Plate Rheometry: Heat and Mass Transfer Simulation

“…At lower heating rates (1 • C/min and 5 • C/min), a significantly lower moisture content of surimi was observed near the surface when the temperature of surimi reached 90 • C while the moisture distribution of surimi at higher heating rates (30 • C/min, 20 • C/min and 10 • C/min) showed no significant difference. The effect of moisture content on the rheological properties of surimi in this study was consistent with previous studies [7,34]. Thus, it was clearly demonstrated that the heating rate during temperature sweep of surimi significantly affected the temperature and moisture distribution of surimi, which influence the rheological properties of surimi.…”

“…Smyth and O'Neill [5] reported that the G' value of chicken surimi at 1 • C/min of heating rate was nearly two-fold higher than those heated at a rate of 5 • C/min. Similar trends were found in the study investigating the effect of heating rate on the rheological properties of Pacific whiting [6] and Alaska pollock (AP) [7]. In the absence of protease in surimi, the longer heating time induces structural changes, i.e., unfolding and aggregation of proteins, which enhance the gel network structure [8][9][10].…”

“…However, as discussed above, the amount of moisture content was significantly increased as the heating rate decreased (Figure 4), which may affect the rheological properties of surimi. It is well known that G' of surimi strongly depends on the moisture content of the sample [7,34]. As the moisture content of surimi decreased, the G' value increased significantly.…”

Insight into the Effect of Ice Addition on the Gel Properties of Nemipterus virgatus Surimi Gel Combined with Water Migration

“…When the amount of ice added increased, the moisture content of surimi increased, and the concentration of myofibrillar protein was too low to maintain a sufficiently strong three-dimensional network structure, which was not advantageous to improving the gel strength of gel [9]. In addition, the thermal diffusivity of surimi paste increased significantly with the increase of moisture content [22], while the increase in thermal diffusivity of surimi paste did not facilitate the complete expansion of the protein and the exposure of the hydrophobic domain, which further weakened the protein-protein interaction [23].…”

Application of multi‐element viscoelastic models to freshness evaluation of beef based on the viscoelasticity principle

“…At present, for the global food industry, the assessment of food taste is no longer just by the nutritional and hygienic standard, but also the requirement for physical properties (Poowakanjana, Park, Moon, & Yoon, ; Wezemael, Smet, Ueland, & Verbeke, ). The viscoelasticity of food, a crucial physical property, plays an important role in predicting flavor and texture (Bruno & Moresi, ; Li, ; Long et al, ; Morren et al, ).…”