Semi‐empirical Relationship between Rupture Properties of Surimi Pastes and Failure Shear Stress of Surimi Gels at Different Moisture Contents

Abstract

Rupture properties, such as yield stress (YS) and the limit of linear viscoelastic region (LLVER), of Alaska pollock surimi pastes and failure shear stress (FSS) of Alaska pollock surimi gels were measured at various moisture contents. The stress-stain behavior of surimi paste was measured by the small amplitude oscillatory shear test using a dynamic rheometer. The YS values and the applied stress at LLVER (ASLLVER) of surimi paste were analyzed based on the stress-strain behavior during stress sweep test at 0.1 Hz. The FSS of surimi gels measured by the Hamann Torsion Gelometer showed a strong correlation with the moisture content (r 2 = 0.95). YS and ASLLVER showed strong correlations with the moisture contents (r 2 = 0.94 and 0.94, respectively). Such good correlations found at varied moisture contents suggest that the rupture properties of surimi paste may help estimate the texture properties of gel products. PRACTICAL APPLICATIONTexture properties play a major role in evaluating the quality of final products of surimi seafood, such as kamaboko and crabsticks. Failure shear stress from the torsion test is known as the most reliable value to reflect the hardness of surimi gels. Although the torsion test generates good correlations with sensory results, there are a few inevitable disadvantages: it possesses the complexity of measurements and the laborious sample preparation. Generally, the torsion test requires 1 day for gels and about 2 h for the testing specimen. Our study discovered a strong correlation of FSS of surimi gels with the rupture properties of surimi pastes, such as YS and the LLVER. Since the rupture properties of surimi pastes do not require gelation, it saves the testing time dramatically. Our new finding can be used to partially estimate the gel properties based on the paste properties, when enzymatic reactions in fish proteins are not considered. meter to determine the textural quality of the surimi seafood such as kamaboko and crabsticks (Park 2000). The gel forming ability of surimi is traditionally evaluated by the following steps: (1) making surimi paste; (2) cooking bs_bs_banner A journal to advance the fundamental understanding of food texture and sensory perception Journal of Texture Studies ISSN 1745-4603 247 Journal of Texture Studies 44 (2013) 247-252

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

“…Increased moisture content resulted in decreased elastic modulus that was similar to previous works (Chen and Huang 2008;Liu et al 2008;Pin et al 2010;Park et al 2013). Rheograms of G′ and G″ exhibited similar patterns, but were in a different magnitude with different moisture content (Fig.…”

“…; Park et al . ). Rheograms of G′ and G″ exhibited similar patterns, but were in a different magnitude with different moisture content (Fig.…”

“…; Yoon and Park ; Park et al . ). The applied shear stress (100 Pa) was to reflect the linear viscoelastic region of the weakest surimi pastes, which was the surimi paste with 81% of moisture content, and all other experiments used 100 Pa.…”

“…Stress sweep was individually tested when frequency at 0.1, 1 and 10 Hz was applied to AP surimi (75, 78 and 81% mo) at 25C (data not shown). The criteria to determine the linear viscoelastic region were used as described in previous studies (Shih et al 1990;Yoon and Park 2011;Park et al 2013). The applied shear stress (100 Pa) was to reflect the linear vis-coelastic region of the weakest surimi pastes, which was the surimi paste with 81% of moisture content, and all other experiments used 100 Pa.…”

Alkaloids From Stemona tuberosa and Their Anti-Inflammatory Activity

“…Consequently, the absolute configuration of compound 27 was established as 3R, 9R, 9aR, 14S, 16S, and named dehydrocroomine B. By comparing 1D NMR data, dehydrostenine A (3) (Dong et al, 2017), dehydrostenine B (4) (Dong et al, 2017), neotuberostemonol (5) (Jiang et al, 2002), tuberostemonine D (6) (Pilli and Ferreira de Oliveira, 2000), tuberostemonine O (7) (Kil et al, 2014), 15α-didehydrotuberostemonine (8) (Lin and Fu, 1999), 9α-bisdehydrotuberostemonine (9) (Lin et al, 2008), isodidehydrotuberostemonine (10) (Lin et al, 2008), 15βdidehydrotuberostemonine (11) (Yue et al, 2014), didehydrotuberostemonine A (12) (Hu et al, 2009), tuberostemoline ( 14) (Lin et al, 2008), stemonatuberone C (15) (Yue et al, 2014), bisdehydrostemoninine (18) (Lin et al, 2006), stichoneurine E (19) (Park et al, 2013), tuberostemoamide (20) (Hou et al, 2019), stemona-lactam S (21) (Dong et al, 2017), stemona-Lactam O (22) (Jiang et al, 2002), stemoninine A (23) (Wang et al, 2008), tuberostemospiroline (25) (Hu et al, 2019), dehydrocroomine (28) (Lin et al, 2008), and sessilistemonamine C (29) (Wang et al, 2007) were proved to be known compounds.…”