Surimi Gelation Chemistry

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

Producción científica: Capítulo del libro/informe/acta de congresoCapítulorevisión exhaustiva

62 Citas (Scopus)

Resumen

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.

Idioma originalInglés
Título de la publicación alojadaSurimi and Surimi Seafood, Third Edition
EditorialCRC Press
Páginas101-139
Número de páginas39
ISBN (versión digital)9781439898581
ISBN (versión impresa)9781420028041
DOI
EstadoPublicada - 1 ene. 2013

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