Textural and Microstructural Changes in Frozen Stored Sardine Mince Gels

Montero, P.; Castro, Mario; Solas, M.T.; Gómez‐Guillén, M.C.

doi:10.1111/j.1365-2621.1997.tb15467.x

Cited by 9 publications

(12 citation statements)

References 20 publications

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“…Although most proteins underwent the aggregation, in which gel network was formed, the remaining reactive groups in protein molecules still underwent further cross‐linking under the induced condition, especially freeze‐thawing. The formation of ice crystals during frozen storage disrupted the gel structure (Montero et al. 1997).…”

Section: Resultsmentioning

confidence: 99%

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Effect of Modified Tapioca Starch on the Stability of Fish Mince Gels Subjected to Multiple Freeze‐thawing

Tuankriangkrai

Benjakul

2010

Journal of Muscle Foods

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Effects of modified tapioca starch (hydroxypropylated distarch phosphate) at various levels (0, 1, 2 and 3% w/w) on the chemical, physical, textural and sensory properties of bigeye snapper (Priacanthus tayenus) mince gels subjected to different freeze-thaw cycles (zero, one, three and five) were investigated. Breaking force, deformation and expressible moisture content of the control mince gels (without modified starch) increased with increasing freeze-thaw cycles (P < 0.05). The protein solubility study revealed that disulfide bond was formed in the gel as the freeze-thaw cycles increased (P < 0.05). However, the addition of 1% modified starch could reduce those changes and rendered the gel subjected to five freeze-thaw cycles with the highest score for texture, appearance and overall liking. Scanning electron microscopic study indicated that mince gel added with 1% modified starch had the finer matrix with smaller strands compared with the control mince gel at all freeze-thaw cycles used. PRACTICAL APPLICATIONSDuring frozen storage, surimi or mince gels are susceptible to the textural changes associated with losses in water-holding capacity. As a consequence, the rubbery texture is generally formed, leading to lower acceptability. The addition of modified starch, particularly hydroxypropylated distarch phosphate, at the appropriate level could minimize such an alteration and could maintain the quality of gel products during the extended frozen storage.

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Section: Resultsmentioning

confidence: 99%

“…For fish mince gels, the textural properties as well as water‐holding capacity were altered during frozen storage. Those changes were governed by the storage temperatures (Montero et al. 1997; Marti de Castro et al.…”

Section: Introductionmentioning

confidence: 99%

Effect of Modified Tapioca Starch on the Stability of Fish Mince Gels Subjected to Multiple Freeze‐thawing

Tuankriangkrai

Benjakul

2010

Journal of Muscle Foods

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“…However, instead of network or porous structures, aggregated structures were observed in some cases (Makinodan et al. , 1996; Montero et al. , 1997; Pérez‐Mateos & Montero, 1997; Alvarez et al.…”

Section: Introductionmentioning

confidence: 99%

The effects of salt concentration on the internal macro‐structure and texture of walleye pollack surimi gel

Kubota¹,

Tamura²,

Matsui³

et al. 2005

Int J of Food Sci Tech

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“…There are quite a number of references to work on the changes undergone by proteins from fish mince or fillet, blue whiting being one of the species that undergoes most alteration (4). However, less work has been published on freezing and frozen storage of fish gels (5,6,7,8). Since gelling is based on protein denaturation and subsequent aggregation and denaturation processes differ according to the pressure-time-temperature conditions applied, it may be that these conditions affect stability during gel storage.…”

Section: Introductionmentioning

confidence: 99%

“…There, disulfide and other covalent bonds increased, probably because of moderate heating. This increase in disulfide bonds may be due to the heating temperatures applied in the gelling process in lots H and T.Montero et al(8) reported that the decline in hydrophobic interactions accompanied by increased in weak bonds occurring during frozen storage in heat-induced gels made from sardine with added egg white could be due to aggregation and destabilization of the gel network.…”

mentioning

confidence: 99%

Frozen storage of high-pressure- and heat-induced gels of blue whiting (Micromesistius poutassou) muscle: rheological, chemical and ultrastructure studies

Borderías

Pérez‐Mateos

Solas

et al. 1997

Zeitschrift f�r Lebensmitteluntersuchung und -Forschung A

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This paper examines the influence of frozen storage over 34 weeks on rheological properties and chemical and microstructural characteristics of gels made from muscle of blue whiting (Micromesistius poutassou) subjected to different gelling treatments entailing three combinations of pressure, temperature and time: 200 MPa, <10 °C, 10 min (lot L), 375 MPa, 38 °C, 20 min (lot H) and atmospheric pressure 37 °C, 30 min and 90 °C, 50 min (lot T). Freezing at-40°C causes certain changes in rheological parameters. In heat-induced gels, breaking force, elasticity and cohesiveness increase. Of the high-pressure-induced gels, breaking force increased and cohesiveness decreased in the lower-pressure gel, while the only change in the higher-pressure gel was some loss of elasticity. There was a general fall in water holding capacity (WHC) values. Lightness remained stable. Protein solubility: there was an increase in covalent bonds in lot T. As was the ultrastructure of the all gels matrixes were more disorganized as a result of freezing. In the course of frozen storage, the greatest changes in rheological parameters generally took place during the first 8 weeks, and in all the gels there was a decrease in water holding capacity. In the heat-induced gel the changes were less marked over the storage period than in the high-pressure-induced gels, but the heat-induced gel was more brittle and did not maintain maximum folding test scores. Covalents bonds increased and hydrophobic interactions decreased in all lots. The general appearance of the structure in gel T remained more homogeneus, while the pressurized gels exhibited more and larger cavities

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Textural and Microstructural Changes in Frozen Stored Sardine Mince Gels

Cited by 9 publications

References 20 publications

Effect of Modified Tapioca Starch on the Stability of Fish Mince Gels Subjected to Multiple Freeze‐thawing

Effect of Modified Tapioca Starch on the Stability of Fish Mince Gels Subjected to Multiple Freeze‐thawing

The effects of salt concentration on the internal macro‐structure and texture of walleye pollack surimi gel

Frozen storage of high-pressure- and heat-induced gels of blue whiting (Micromesistius poutassou) muscle: rheological, chemical and ultrastructure studies

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