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)


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
Issue number4
Publication statusPublished - 1989
MoE publication typeA1 Journal article-refereed


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