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

Karin Autio; Martti Kiesvaara; Kirsi Polvinen

doi:10.1111/j.1365-2621.1989.tb07887.x

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

Karin Autio
, Martti Kiesvaara
, Kirsi Polvinen

VTT Technical Research Centre of Finland

VTT (former employee or external)

Research output: Contribution to journal › Article › Scientific › peer-review

34 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 language	English
Pages (from-to)	805-808
Journal	Journal of Food Science
Volume	54
Issue number	4
DOIs	https://doi.org/10.1111/j.1365-2621.1989.tb07887.x
Publication status	Published - 1989
MoE publication type	A1 Journal article-refereed

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

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.",

author = "Karin Autio and Martti Kiesvaara and Kirsi Polvinen",

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doi = "10.1111/j.1365-2621.1989.tb07887.x",

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AU - Polvinen, Kirsi

PY - 1989

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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

SN - 0022-1147

VL - 54

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EP - 808

JO - Journal of Food Science

JF - Journal of Food Science

IS - 4

ER -

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

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