Surimi Gelation Chemistry

Tyre C. Lanier, Jirawat Yongsawatdigul, Patricio Carvajal-Rondanelli

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review

53 Scopus citations

Abstract

Natural foods, despite their high water content, are made solid by the conning water within the cells. In contrast, fabricated foods with solid-like (visco-elastic) properties are almost always hydrogels (water conned in a polymer matrix). Most gelling carbohydrates and gelatin (protein) form hydrogels when their concentrated solutions are cooled; subsequently, however, these melt upon heating (i.e., are thermo-reversible). Surimi, on the other hand, like the muscle proteins of other animal species, as well as egg white, wheat gluten, and milk b-lactoglobulin, forms thermo-irreversible gels upon heating, which do not melt with further temperature change. Furthermore, surimi is known to produce gels of very high strength and deformability. It is the excellent heat-induced gelation properties of surimi that make it useful as a food ingredient. This chapter will review the chemistry of muscle proteins with regard to surimi gelation, as affected by various factors associated with the manufacturing of surimi and surimi seafoods.

Original languageEnglish
Title of host publicationSurimi and Surimi Seafood, Third Edition
PublisherCRC Press
Pages101-139
Number of pages39
ISBN (Electronic)9781439898581
ISBN (Print)9781420028041
DOIs
StatePublished - 1 Jan 2013
Externally publishedYes

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