This work was supported by grant No. NA36RG0451 (project no. R-SF-2) from the National Oceanic and Atmospheric Administration to the Oregon State University Sea Grant College Program and by appropriations made by the Oregon State Legislahrre. The views expressed herein are those of the authors and do not necessarily reflect the views of NOAA or any of its subagencies
Ohmic Heating Maximizes Gel Functionality of Pacific Whiting Surimi
Article first published online: 26 AUG 2006
Journal of Food Science
Volume 60, Issue 1, pages 10–14, January 1995
How to Cite
YONGSAWATDIGUL, J., PARK, J. W., KOLBE, E., DAGGA, Y. A. and MORRISSEY, M. T. (1995), Ohmic Heating Maximizes Gel Functionality of Pacific Whiting Surimi. Journal of Food Science, 60: 10–14. doi: 10.1111/j.1365-2621.1995.tb05595.x
- Issue published online: 26 AUG 2006
- Article first published online: 26 AUG 2006
- Ms received 5/19/94; revised 9/14/94; accepted 9/21/94.
- ohmic heating;
Surimi without enzyme inhibitors containing 78% moisture and 2% NaCl was heated conventionally and ohmically to 90°C after holding at 55°C for 0, 1, 3 and 5 min. Gels heated slowly in a water bath exhibited poor gel quality, while the ohmically heated gels without holding at 55°C showed more than a twofold increase in shear stress and shear strain over conventionally heated gels. Degradation of myosin and actin was minimized by ohmic heating, resulting in a continuous network structure. Ohmic heating with a rapid heating rate was an effective method for maximizing gel functionality of Pacific whiting surimi without enzyme inhibitors.