The effect of salt (0, 0.9, 1.7, 2.5%) and pH (range 4
to 10) on surimi gels made from Pacific Whiting (Merluccius
productus) was investigated. Gel-forming ability was measured
by the torsion test. In general, surimi gels
increased in gel strength with increased pH. Breaking shear
stress increased to a greater degree than breaking shear
strain above pH 7.0. The increase in gel strength was
greater at higher pHs for gels made without salt than those
made with salt. At neutral pH, the salted surimi showed
greater gel forming abilities than the unsalted whiting
surimi. Poor gels were formed at low pH (pH 4 to 6) for
both the salted and no-salt surimi. These results
demonstrated that pH and salt concentration had an interactive
effect on the gel-forming ability of the Pacific whiting
surimi and that improved gel strength at low salt levels
might be obtained by increasing the pH. / Graduation date: 1993
| Identifer | oai:union.ndltd.org:ORGSU/oai:ir.library.oregonstate.edu:1957/27181 |
| Date | 19 March 1993 |
| Creators | Chung, Yun-Chin |
| Contributors | Morrissey, Michael T. |
| Source Sets | Oregon State University |
| Language | en_US |
| Detected Language | English |
| Type | Thesis/Dissertation |
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