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Gelation Properties of Fish Proteins under Ohmic Heating

  • Jae W. Park
  • Jirawat Yongsawatdigul

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

Keywords

Myosin Heavy Chain Myofibrillar Protein Ohmic Heating Fish Protein Gelation Property 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media New York 1999

Authors and Affiliations

  • Jae W. Park
    • 1
  • Jirawat Yongsawatdigul
    • 2
  1. 1.Seafood Laboratory and Department of Food Science and TechnologyOregon State UniversityAstoriaUSA
  2. 2.School of Food TechnologySuranaree University of TechnologyNakhon RatchasimaThailand

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