Ohmic Heating Maximizes Gel Functionality of Pacific Whiting Surimi |
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| Authors: | J YONGSAWATDIGUL J W PARK E KOLBE Y ABU DAGGA M T MORRISSEY |
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| Affiliation: | Authors Yongsawatdigul, Park, and Morrissey are affiliated with Oregon State Univ., Seafood Laboratory, 250 36th St., Astoria, OR 97103–2499. Author Kolbe is with Bioresource Engineering, Oregon State Univ., Corvallis, OR 97331. Author Abu Dagga is with Mechanical Engineering, Oregon State Univ., Corvallis, OR 97331. Address inquiries to Dr. Jae W. Park. |
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| Abstract: | Surimi without enzyme inhibitors containing 78% moisture and 2% NaCl was heated conventionally and ohmically to 90°C after holding at 55°C for 0, 1, 3 and 5 min. Gels heated slowly in a water bath exhibited poor gel quality, while the ohmically heated gels without holding at 55°C showed more than a twofold increase in shear stress and shear strain over conventionally heated gels. Degradation of myosin and actin was minimized by ohmic heating, resulting in a continuous network structure. Ohmic heating with a rapid heating rate was an effective method for maximizing gel functionality of Pacific whiting surimi without enzyme inhibitors. |
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| Keywords: | ohmic heating surimi proteolysis whiting |
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