Abstract
Hydrodynamically active ι-carrageenan was examined for the effects of its rheological properties and volume fraction on the textural, structural and thermal properties of composite surimi sol and gel, using dry, cold-water hydrated or thermally preactivated forms. To study the rheological effects, preactivated ι-carrageenans with different levels of solids were added to Alaskan pollock (Therragra calcogramma) surimi. For the effects of volume fraction, powdered or preactivated ι-carrageenan was incorporated into surimi at varying levels. Preactivated ι-carrageenan yielded a significantly weaker texture than the powdered and hydrated forms. A negative relationship was found between the initial compressive force and viscosity of preactivated ι-carrageenan and composite gel strength. A similar relationship was found between the volume fraction and gel strength. The rheological manifestation of dispersed biopolymers in composite surimi gel depended not only upon their rheological and hydrodynamic properties in the active state, but also upon the form in which they were dispersed, namely, strand or globule. The strands of preactivated ι-carrageenan may have structurally interfered with crosslinking required for gel network formation, causing gel weakening.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
