Heat-induced gelation of minced rainbow trout (Salmo gairdneri): Effect of pH, sodium chloride and setting

Karin Autio, Martti Kiesvaara, Kirsi Polvinen

Research output: Contribution to journalArticleScientificpeer-review

32 Citations (Scopus)

Abstract

The structure formation of minced rainbow trout was monitored during heating from 30°C to 85°C by a dynamic rheological method. The maxima of storage modulus (G') were found at 37°C and in the range of 45°C to 60°C. The largest differences in rigidity resulted from seasonal variations. Firmest protein matrix was obtained by using well‐fed fish as raw material, by setting the gels at 35°C and using a pH value around 6.1. Sodium chloride in the range 1–2% had little effect on the final rigidity of the minced rainbow trout gels.
Original languageEnglish
Pages (from-to)805-808
JournalJournal of Food Science
Volume54
Issue number4
DOIs
Publication statusPublished - 1989
MoE publication typeA1 Journal article-refereed

Fingerprint

Oncorhynchus mykiss
gelation
Sodium Chloride
sodium chloride
Hot Temperature
Gels
gels
heat
storage modulus
Heating
raw materials
Fishes
seasonal variation
fish
Proteins
proteins
methodology

Cite this

Autio, Karin ; Kiesvaara, Martti ; Polvinen, Kirsi. / Heat-induced gelation of minced rainbow trout (Salmo gairdneri) : Effect of pH, sodium chloride and setting. In: Journal of Food Science. 1989 ; Vol. 54, No. 4. pp. 805-808.
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Heat-induced gelation of minced rainbow trout (Salmo gairdneri) : Effect of pH, sodium chloride and setting. / Autio, Karin; Kiesvaara, Martti; Polvinen, Kirsi.

In: Journal of Food Science, Vol. 54, No. 4, 1989, p. 805-808.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Heat-induced gelation of minced rainbow trout (Salmo gairdneri)

T2 - Effect of pH, sodium chloride and setting

AU - Autio, Karin

AU - Kiesvaara, Martti

AU - Polvinen, Kirsi

PY - 1989

Y1 - 1989

N2 - The structure formation of minced rainbow trout was monitored during heating from 30°C to 85°C by a dynamic rheological method. The maxima of storage modulus (G') were found at 37°C and in the range of 45°C to 60°C. The largest differences in rigidity resulted from seasonal variations. Firmest protein matrix was obtained by using well‐fed fish as raw material, by setting the gels at 35°C and using a pH value around 6.1. Sodium chloride in the range 1–2% had little effect on the final rigidity of the minced rainbow trout gels.

AB - The structure formation of minced rainbow trout was monitored during heating from 30°C to 85°C by a dynamic rheological method. The maxima of storage modulus (G') were found at 37°C and in the range of 45°C to 60°C. The largest differences in rigidity resulted from seasonal variations. Firmest protein matrix was obtained by using well‐fed fish as raw material, by setting the gels at 35°C and using a pH value around 6.1. Sodium chloride in the range 1–2% had little effect on the final rigidity of the minced rainbow trout gels.

U2 - 10.1111/j.1365-2621.1989.tb07887.x

DO - 10.1111/j.1365-2621.1989.tb07887.x

M3 - Article

VL - 54

SP - 805

EP - 808

JO - Journal of Food Science

JF - Journal of Food Science

SN - 0022-1147

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