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 language | English |
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Title of host publication | Surimi and Surimi Seafood, Third Edition |
Publisher | CRC Press |
Pages | 101-139 |
Number of pages | 39 |
ISBN (Electronic) | 9781439898581 |
ISBN (Print) | 9781420028041 |
DOIs | |
State | Published - 1 Jan 2013 |
Externally published | Yes |