Final Strengths and Rheological Changes During Processing of Thermally Induced Fish Muscle Gels

Montejano, J. G.; Hamann, D. D.; Lanier, Tyre C.

doi:10.1122/1.549730

Cited by 103 publications

(65 citation statements)

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“…While no decline was noted by Burgarella et al (1985) in the rigidity of MF sols at 63"C, a plateauing at this temperature was apparent. Montejano et al (1984a) observed a slight decrease in the slope of TSRM rigidity thermograms for surimi at 63°C. It would seem from these reports that a decline in the rigidity thermogram near 63°C is most evident when the concentration of functional myofibrillar protein is low, thus yielding a weaker gel structure.…”

Section: Discussionmentioning

confidence: 84%

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Gel Strength Development During Heating of Surimi in Combination with Egg White or Whey Protein Concentrate

Burgarella

Lanier

Hamann

et al. 1985

Journal of Food Science

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Gel strengths (work of penetration) of surimi (refined minced fish, MF) alone and in combination with egg white or whey protein concentrate were periodically measured by an annular pump during constant rate heating. Combination gels containing low percentages of MF were of a lesser strength than an additive relationship would have predicted. However, the strength of gels containing greater percentages of MF did relate to the gel strengths of the uncombined proteins.

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Section: Discussionmentioning

confidence: 84%

“…While the rigidity of MF sols reportedly ceased to rise between 40°C and 50°C (Burgarella et al, 1985;Montejano et al, 1984a), the elasticity and cohesiveness are known to increase over the same temperature range (Lanier et al, 1982;Montejano et al, 1984a).…”

Section: Discussionmentioning

confidence: 95%

Gel Strength Development During Heating of Surimi in Combination with Egg White or Whey Protein Concentrate

Burgarella

Lanier

Hamann

et al. 1985

Journal of Food Science

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“…The importance of lubrication has been tacitly assumed by some workers, and Hamann and coworkers (Montejano et al [5]; Hamann, private communication) routinely use lubricated platens in examining certain gels, finding this necessary to obtain reproducible data. It is worth noting here that in recent studies by Hamann, in torsion and in lubricated compression studies of comminuted muscle systems and modified egg white gels, that good agreement between mechanical failure parameters was found for the two methods (Montejano et al [18,19]).…”

Section: Consequences For the Study Of Food Materialsmentioning

confidence: 95%

“…Montejano et al [5] compressed gels between flat parallel plates lubricated with cooking oil, a standard procedure in their laboratory for gels (D. D. Hamann, private communication). Voisey [6] emphasized that standardized platen surfaces should be used in compressional testing.…”

Section: Introductionmentioning

confidence: 97%

Effect of sample dimensions, lubrication and deformation rate on uniaxial compression of gelatin gels

1985

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The response of 10% gelatin gels to uniaxial compression is determined in part by frictional effects at the gel-platen interface. By using teflon-coated plates, lubricated with paraffin or silicone oil, these frictional effects are effectively eliminated. The stress-strain response can then be described by the two-constant Mooney-Rivlin relation, the sum of the two parameters (C 1 + C2) being about 25% lower in lubricated compression than the value obtained in simple shear and torsion. Cross-head speed (for total testing times of 0.2-3 rain) had no effect on material response, but long-term stress relaxation does occur over periods of about 30 rain and longer. Sample radius did not affect the response in lubricated compression but had a major effect under unlubricated conditions. No systematic change in response was seen with sample diameter to height (aspect) ratios between 9.6 and 3.1 in lubricated compression, but data scatter for a given sample diameter was worst at the lowest heights (highest aspect ratio). Agreement of all true stress versus strain data was within about _+ 7% regardless of sample height or deformation rate.

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“…This decrease may have been due to disruption of the network structure formed near 40°C induced by the increased thermal energy (Montejano et al, 1983).…”

Section: Thermal Scanning Rigidity Behaviormentioning

confidence: 99%

Effects of Freeze‐Thaw Abuse on the Viscosity and Gel‐Forming Properties of Surimi from Two Species

Kim

Hamann

Lanier

et al. 1986

Journal of Food Science

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100

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The effects of cyclic freezing and thawing upon the quality of frozen surimi of two species were studied with respect to sol viscosity, sol rigidity changes during thermal processing and structural failure properties of the cooked gel. A torsion test, used to determine the strength of gels subjected to different thermal histories, revealed that increasing the number of freeze-thaw cycles reduced the strength and deformability of both sand trout and Alaska pollack surimis. Continuous monitoring of sol rigidity during thermal processing showed little changes in thermal transition temperatures caused by freeze-thaw abuse for either surimi but shifts occurred in overall rigidity levels. Particularly dramatic changes were induced in the Alaska pollack rigidity thermogram. The rigidity thermograms of sand trout and Alaska pollack were significantly different, as were their responses to freeze-thaw abuse and low temperature (4°C and 40"~) pretreatments.

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Final Strengths and Rheological Changes During Processing of Thermally Induced Fish Muscle Gels

Cited by 103 publications

References 0 publications

Gel Strength Development During Heating of Surimi in Combination with Egg White or Whey Protein Concentrate

Gel Strength Development During Heating of Surimi in Combination with Egg White or Whey Protein Concentrate

Effect of sample dimensions, lubrication and deformation rate on uniaxial compression of gelatin gels

Effects of Freeze‐Thaw Abuse on the Viscosity and Gel‐Forming Properties of Surimi from Two Species

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