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.
|Journal||Journal of Food Science|
|Publication status||Published - 1989|
|MoE publication type||A1 Journal article-refereed|
Autio, K., Kiesvaara, M., & Polvinen, K. (1989). Heat-induced gelation of minced rainbow trout (Salmo gairdneri): Effect of pH, sodium chloride and setting. Journal of Food Science, 54(4), 805-808. https://doi.org/10.1111/j.1365-2621.1989.tb07887.x