Rheological Characteristics of Fibrinogen-Thrombin Solution and Its Effects on Surimi Gels |
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| Authors: | W.B. Yoon B.Y. Kim J.W. Park |
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| Affiliation: | Authors Yoon and Park are with the Seafood Laboratory &Dept. of Food Science &Technology, Oregon State Univ., 2001 Marine Drive #253, Astoria, OR 97103.;Author Kim is with the Dept. of Food Science, Kyung Hee Univ., Suwon, Kyung Gi Do, Korea. |
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| Abstract: | Gel enhancing effects of fibrinogen-thrombin on surimi were investigated using failure stress and analyzed by mixture design. Gelation time of fibrinogen-thrombin mixture (20:1) gradually decreased as temperature increased from 5 to 40°C, whereas the G′ and G″ values continued to decrease up to 30°C and then increased at >30°C. Low quality surimi produced higher textural values (stress and strain) when fibrinogen and thrombin mixture (3–5%) had been added. Nonlinear stepwise regression model showed no significant interaction effects between surimi and fibrinogen-thrombin mixture. However, the response trace plot showed that failure stress value of surimi gel was increased by the concentration of fibrinogen-thrombin, but decreased by water content. |
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| Keywords: | surimi fibrinogen thrombin rheology mixture design |
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