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KMID : 0380619920240050463
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Korean Journal of Food Science and Technology
1992 Volume.24 No. 5 p.463 ~ p.469
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Effect of Processing Conditions Upon Heat Stability and Structure Formation in Fish Protein
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Abstract
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Effect of thermal processing upon the structure formation of surimi was investigated by differential scanning calorimeter (DSC), rigidity changes during heating, and scanning electron microscopy (SEM). DSC studies showed the transition temperatures and heat capacity of the proteins during heating. Thermal transition peaks of the proteins were shifted to the lower temperatures or disappeared by the addition of salt and higher heating rate or setting treatment (4℃ or 40℃ ). Whereas setting at 4℃ for 24 hr produced elastic component and showed a permanent effect in rigidity development during heating, setting at 40℃ for 30 min produced a temporary effect. SEM studies in conjunction with rigidity scanning provided an insight into the structural features of the gel and helped clarify the setting and protein modification effects.
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