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

摘要

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 degrees C, 1 h at 40 degrees C or 24 h at 4 degrees 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 degrees C on gels adjusted to 25 degrees C.