89B-8 |
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H.-H. CHEN1, S.-B. Lin2, and L.-C. Chen2. (1) Dept. of Food Science, National Ilan Univ., 1 Sec. 1, Shen Nung Road, I-lan, 260 I-lan, Taiwan, (2) Food Science, National Ilan University, 1 Sec. 1, Shen Nung Road, Ilan, 260, Taiwan For surimi prepared from horse mackerel, the presence of some undesirable factors, such as pH drop and protease, may interfere with the formation of strong protein gel networks. Some gelation aids have been used as the key ingredients in surimi products to improve their gelation ability. Hydroxypropylmethylcellulose (HPMC), a thermo-reversible gel, has been used in horse mackerel surimi and effectively reinforced the thermal gelation of surimi and cooking-tolerance of kamaboko in our previous study. The objectives of this study were to investigate the combinative gelation model of HPMC and myofibrillar proteins (MP) during thermal process. The combinative gelation model was investigated by analyzing the chemical bonding, thermal stability (DSC), thermal gelation properties (TSRM) and gel-forming ability (Rheometer) in such two components system with rescanning and annealing test. In annealing tests, addition of HPMC lowered the breaking force, but increased the gel strength of surimi gel caused by the substantially rose in deformation. The thermal gelation temperatures of HPMC shifted to around 58°C in the second scanning of HPMC added surimi, reflected that the thermal gelation characteristics of HPMC was altered when it participated the combination gelation of surimi protein gel. HPMC existed as dispersed particles in surimi. The simple filled gels turned to complex filled gels during the process of thermal gelation caused by certain interaction of the gelled HPMC and protein gel matrix. However, the addition of HPMC did not markedly increase SS bonds and hydrophobic interactions in the combinative MP solution or surimi gel. The secondary bonds, such as H-bond, are the major contributor to the interaction between HPMC and MP within the combination gelation. Though the HPMC and surimi protein did not form a well-built combinative gel by forming a lot of powerful chemical bonds, the HPMC would exert its functional effects by influencing the formation of continuous protein gel matrix and the thermal gelation, rheological properties and texture of surimi. The presence of HPMC also improved the flow properties of surimi thus improved handling properties during the surimi products manufacture.
Handout (.doc format, 294.0 kb)
Session 89B, Aquatic Food Products: Surimi, gels and by-products
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |