Gel Properties of Surimi from Pacific Herring
Article first published online: 26 AUG 2006
Journal of Food Science
Volume 60, Issue 4, pages 707–710, July 1995
How to Cite
REPPOND, K.D., BABBITT, J.K., BERNTSEN, S. and TSURUTA, M. (1995), Gel Properties of Surimi from Pacific Herring. Journal of Food Science, 60: 707–710. doi: 10.1111/j.1365-2621.1995.tb06211.x
- Issue published online: 26 AUG 2006
- Article first published online: 26 AUG 2006
- MS received 9/21/94; revised 2/21/95; accepted 3/19/95.
- gel properties;
- torsion stress;
Surimi produced from male Pacific herring (Clupea harengus pallusi), a by-product of the roe fishery, formed gels comparable to those formed by lower-grade pollock surimi but were darker in color. Linear relationships were found between moisture content of surimi and punch force, torsion stress, torsion strain, and compression force at failure. Addition of dried beef plasma, egg white, whey protein, wheat gluten or potato inhibitor resulted in stronger gels, although no proteolysis was detected in a control sample. Low-temperature setting, or heating at 40°C prior to cooking at 90°C resulted in stronger gels, as measured by punch test.