Abstract
One of the most important functional properties of fish protein is its gel-forming ability. It is essential to understand both intrinsic and extrinsic factors affecting fish protein gelation in order to obtain a finished product with desirable texture. Among these factors, endogenous enzymes greatly contribute to structural changes of fish myofibrillar proteins negatively (by protease) or positively (by transglutaminase). Activity of these enzymes can be controlled using a proper heating method. Recently ohmic heating was introduced for food application. Its unique characteristics, rapid and uniform heating, were evaluated as a promising means for various fish protein gelation. The following discussion will focus on general principles of ohmic heating, gelation of fish proteins, linear heating patterns of ohmic heating, and gelation properties of fish proteins under ohmic heating
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Park, J.W., Yongsawatdigul, J. (1999). Gelation Properties of Fish Proteins under Ohmic Heating. In: Xiong, Y.L., Chi-Tang, H., Shahidi, F. (eds) Quality Attributes of Muscle Foods. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-4731-0_28
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DOI: https://doi.org/10.1007/978-1-4615-4731-0_28
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