Scholarlink

<p>We investigated changes in the rheological properties of white croaker (<i>Pennahia argentata</i>) meat paste made from surimi added with 0.5&#xa0;M NaCl during the following two-step heating procedure: first preheating at 10–70&#xa0;°C with 5 or 10&#xa0;°C intervals and subsequent secondary main heating at 85&#xa0;°C. Changes in the breaking strength were hardly observed for both preheated and main-heated gels in the preheating temperature range of 10–30&#xa0;°C. A marked increase in the breaking strength was observed for both preheated and main-heated gels with increasing preheating temperature in the range of 35–45&#xa0;°C, where myosin heavy chain was found to be highly polymerized as revealed by sodium dodecyl sulfate–polyacrylamide gel electrophoresis. The dynamic viscoelastic properties of the meat paste, such as storage modulus (G′), loss modulus (G″), and tangent δ (G′/G″), changed drastically between 30 and 50&#xa0;°C in the temperature sweep analysis. The corresponding changes during the two-step heating process were different among three preheating temperature ranges, between 10&#xa0;°C and 30&#xa0;°C, around 40&#xa0;°C and 60&#xa0;°C. The main-heated gel after preheating at 40&#xa0;°C showed a fine network structure with vacuoles, which were &lt; 20&#xa0;µm in diameter, as revealed by scanning electron microscopy.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Dynamic viscoelastic behavior of white croaker meat paste during a two-step heating process in relation to thermal gel formation

  • 期刊论文

  • 发表日期：

    2025年8月1日

查看全文
  • Misaki Uemura,
  • Takuto Yamamura,
  • Keita Ishiyama,
  • Nanami Mizusawa,
  • Hiroki Koyama,
  • Ko Yasumoto,
  • Mitsuru Jimbo,
  • Daisuke Ikeda,
  • Nobuhiro Kan-no,
  • Yoko Matsuoka,
  • Nobuhiko Ueki,
  • Jianrong Wan,
  • Misako Nakaya,
  • Shugo Watabe

摘要

We investigated changes in the rheological properties of white croaker (Pennahia argentata) meat paste made from surimi added with 0.5 M NaCl during the following two-step heating procedure: first preheating at 10–70 °C with 5 or 10 °C intervals and subsequent secondary main heating at 85 °C. Changes in the breaking strength were hardly observed for both preheated and main-heated gels in the preheating temperature range of 10–30 °C. A marked increase in the breaking strength was observed for both preheated and main-heated gels with increasing preheating temperature in the range of 35–45 °C, where myosin heavy chain was found to be highly polymerized as revealed by sodium dodecyl sulfate–polyacrylamide gel electrophoresis. The dynamic viscoelastic properties of the meat paste, such as storage modulus (G′), loss modulus (G″), and tangent δ (G′/G″), changed drastically between 30 and 50 °C in the temperature sweep analysis. The corresponding changes during the two-step heating process were different among three preheating temperature ranges, between 10 °C and 30 °C, around 40 °C and 60 °C. The main-heated gel after preheating at 40 °C showed a fine network structure with vacuoles, which were < 20 µm in diameter, as revealed by scanning electron microscopy.