지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
초록· 키워드
오류제보하기
Effects of pH and salt concentration on rheological and thermal properties of Pacific whiting surimi were investigated. As pH increased from 6 to 7.5, failure shear stress and strain values increased from 15.4 to 31.32 kPa, whereas lightness values (L * ) decreased from 86.22 to 78.86. Storage modulus (G') followed a trend similar to failure shear stress. A linear relationship (r 2 =0.89) was found between G' and failure stress values as a function of pH. Increasing salt concentration up to 1% increased failure shear stress to 27.14 kPa without salt to 34.30 kPa, and strain values from 1.73 to 1.91, whereas further increase had a negative effect. The relationship between dynamic rheological data and failure shear stress was not linear, indicating that salt concentration cannot be used as an index for estimating final gel quality. The transition temperatures obtained from temperature sweep measurements of Pacific whiting surimi at different salt concentrations showed similar peak temperatures as DSC thermograms, indicating lower stability due to increased salt concentration.
목차
등록된 정보가 없습니다.
참고문헌 (18)
참고문헌 신청
Angsupanich K / 1999 / Effect of high pressure on the myofibrillar proteins of cod and turkey muscle / J. Agric. Food Chem 47:92~99
Biswas BB / 1995 / Proteins: structure, function, and engineering / Plenum :436
Cando D / 2015 / Effect of high pressure on reduced sodium chloride surimi gels / Food Hydrocolloids 51:176~187
Chung YC / 1993 / Effects of pH and NaCl on gel strength of Pacific whiting surimi / J. Aquat. Food Prod. Tech 23:19~33
Damodaran S / 1996 / Food Chemistry / Marcel Dekker :321~430
Biswas BB / 1995 / Proteins: structure, function, and engineering / Plenum :436
Cando D / 2015 / Effect of high pressure on reduced sodium chloride surimi gels / Food Hydrocolloids 51:176~187
Chung YC / 1993 / Effects of pH and NaCl on gel strength of Pacific whiting surimi / J. Aquat. Food Prod. Tech 23:19~33
Damodaran S / 1996 / Food Chemistry / Marcel Dekker :321~430
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