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Influence of pre‐cooking protein paste gelation conditions and post‐cooking gel storage conditions on gel texture

Paker, Ilgin, Matak, Kristen E
Journal of the science of food and agriculture 2016 v.96 no.1 pp. 280-286
additives, chewiness, cohesion, color, cooking, cooling, firmness, fish, fish protein concentrates, gelation, gels, pastes, storage conditions, temperature, texture
BACKGROUND: Gelation conditions affect the setting of myofibrillar fish protein gels. Therefore the impact of widely applied pre‐cooking gelation time/temperature strategies and post‐cooking period on the texture and color of final protein gels was determined. Four pre‐cooking gelation strategies (no setting time, 30 min at 25 °C, 1 h at 40 °C or 24 h at 4 °C) were applied to protein pastes (fish protein concentrate and standard functional additives). After cooking, texture and color were analyzed either directly or after 24 h at 4 °C on gels adjusted to 25 °C. RESULTS: No‐set gels were harder, gummier and chewier (P < 0.05) when analyzed immediately after cooling; however, gel chewiness, cohesiveness and firmness indicated by Kramer force benefited from 24 h at 4 °C gel setting when stored post‐cooking. Gel‐setting conditions had a greater (P < 0.05) effect on texture when directly analyzed and most changes occurred in no‐set gels. There were significant (P < 0.05) changes between directly analyzed and post‐cooking stored gels in texture and color, depending on the pre‐cooking gelation strategy. CONCLUSION: Pre‐cooking gelation conditions will affect final protein gel texture and color, with gel stability benefiting from a gel‐setting period. However, post‐cooking storage may have a greater impact on final gels, with textural attributes becoming more consistent between all samples. © 2015 Society of Chemical Industry