Rheological and physicochemical evaluation of thermal gelling of surimi from silver catfish
Autor(a) principal: | |
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Data de Publicação: | 2009 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Pesquisa Agropecuária Brasileira (Online) |
Texto Completo: | https://seer.sct.embrapa.br/index.php/pab/article/view/1009 |
Resumo: | The objective of this work was to evaluate the rheological and physicochemical properties of thermal gelling of surimi from silver catfish (Rhamdia quelen). Four heating treatments were used: one-step heating at 90oC, for 15 min, was compared with three two-step treatments with pre-heating at 60oC for 30, 45 and 60 min, followed by heating at 90oC for 15 min. Each heat treatment was used on three formulations: two with protease inhibitors (bovine serum albumin + alpha2-macroglobulin and egg white) and a formulation without inhibitors. Samples with inhibitors and one-step heating reached better gelling, by an increase in the storage modulus and a decrease in phase angle. Pre-heated gels had large variation in viscoelastic parameters which interfered with the establishment of the protein network during thermal gelling of surimi. The soluble peptides concentrations did not change significantly, even when two-step heating was carried out, which indicates absence of proteolysis, besides showing protein network protection by inhibitors. |
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Rheological and physicochemical evaluation of thermal gelling of surimi from silver catfishAvaliação reológica e físico‑química da gelificação térmica do surimi de jundiáRhamdia quelen; protease inhibitors; protein network; soluble peptides; viscoelastic propertiesRhamdia quelen; inibidores proteícos; matriz protéica; peptídeos solúveis; propriedades viscoelásticasThe objective of this work was to evaluate the rheological and physicochemical properties of thermal gelling of surimi from silver catfish (Rhamdia quelen). Four heating treatments were used: one-step heating at 90oC, for 15 min, was compared with three two-step treatments with pre-heating at 60oC for 30, 45 and 60 min, followed by heating at 90oC for 15 min. Each heat treatment was used on three formulations: two with protease inhibitors (bovine serum albumin + alpha2-macroglobulin and egg white) and a formulation without inhibitors. Samples with inhibitors and one-step heating reached better gelling, by an increase in the storage modulus and a decrease in phase angle. Pre-heated gels had large variation in viscoelastic parameters which interfered with the establishment of the protein network during thermal gelling of surimi. The soluble peptides concentrations did not change significantly, even when two-step heating was carried out, which indicates absence of proteolysis, besides showing protein network protection by inhibitors.O objetivo deste trabalho foi avaliar as características reológicas e físico-químicas da gelificação térmica do surimi de jundiá (Rhamdia quelen). Utilizaram-se quatro tratamentos térmicos, três estágios duplos – pré-aquecimentos a 60oC durante 30, 45 e 60 min, seguidos de aquecimento a 90oC por 15 min, e um único aquecimento direto a 90oC por 15 min – e três formulações: duas com inibidores protéicos – soroalbumina bovina + alfa2-macroglobulina e clara de ovo – e uma sem inibidores. Amostras com inibidores protéicos e aquecimento direto alcançaram melhor gelificação, pelo incremento no módulo de elasticidade e decréscimo no ângulo de fase. Os géis pré-aquecidos apresentaram grande oscilação dos parâmetros viscoelásticos, o que comprometeu a formação da rede protéica tridimensional, formada durante a gelificação térmica do surimi. A concentração de peptídeos solúveis não sofreu alteração significativa, mesmo durante os estágios duplos, o que indica a ausência de proteólise, além de mostrar a proteção pelos inibidores à matriz protéica.Pesquisa Agropecuaria BrasileiraPesquisa Agropecuária BrasileiraCapes e CNPqKuhn, Claudio RafaelTorres, Lisiane MendesAlfaro, Alexandre da TrindadePrentice-Hernández, CarlosSoares, Germano Jorge Dorneles2009-01-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://seer.sct.embrapa.br/index.php/pab/article/view/1009Pesquisa Agropecuaria Brasileira; v.43, n.12, dez. 2008; 1793-1798Pesquisa Agropecuária Brasileira; v.43, n.12, dez. 2008; 1793-17981678-39210100-104xreponame:Pesquisa Agropecuária Brasileira (Online)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPAporhttps://seer.sct.embrapa.br/index.php/pab/article/view/1009/5593https://seer.sct.embrapa.br/index.php/pab/article/downloadSuppFile/1009/654info:eu-repo/semantics/openAccess2012-06-17T11:45:38Zoai:ojs.seer.sct.embrapa.br:article/1009Revistahttp://seer.sct.embrapa.br/index.php/pabPRIhttps://old.scielo.br/oai/scielo-oai.phppab@sct.embrapa.br || sct.pab@embrapa.br1678-39210100-204Xopendoar:2012-06-17T11:45:38Pesquisa Agropecuária Brasileira (Online) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false |
dc.title.none.fl_str_mv |
Rheological and physicochemical evaluation of thermal gelling of surimi from silver catfish Avaliação reológica e físico‑química da gelificação térmica do surimi de jundiá |
title |
Rheological and physicochemical evaluation of thermal gelling of surimi from silver catfish |
spellingShingle |
Rheological and physicochemical evaluation of thermal gelling of surimi from silver catfish Kuhn, Claudio Rafael Rhamdia quelen; protease inhibitors; protein network; soluble peptides; viscoelastic properties Rhamdia quelen; inibidores proteícos; matriz protéica; peptídeos solúveis; propriedades viscoelásticas |
title_short |
Rheological and physicochemical evaluation of thermal gelling of surimi from silver catfish |
title_full |
Rheological and physicochemical evaluation of thermal gelling of surimi from silver catfish |
title_fullStr |
Rheological and physicochemical evaluation of thermal gelling of surimi from silver catfish |
title_full_unstemmed |
Rheological and physicochemical evaluation of thermal gelling of surimi from silver catfish |
title_sort |
Rheological and physicochemical evaluation of thermal gelling of surimi from silver catfish |
author |
Kuhn, Claudio Rafael |
author_facet |
Kuhn, Claudio Rafael Torres, Lisiane Mendes Alfaro, Alexandre da Trindade Prentice-Hernández, Carlos Soares, Germano Jorge Dorneles |
author_role |
author |
author2 |
Torres, Lisiane Mendes Alfaro, Alexandre da Trindade Prentice-Hernández, Carlos Soares, Germano Jorge Dorneles |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
Capes e CNPq |
dc.contributor.author.fl_str_mv |
Kuhn, Claudio Rafael Torres, Lisiane Mendes Alfaro, Alexandre da Trindade Prentice-Hernández, Carlos Soares, Germano Jorge Dorneles |
dc.subject.por.fl_str_mv |
Rhamdia quelen; protease inhibitors; protein network; soluble peptides; viscoelastic properties Rhamdia quelen; inibidores proteícos; matriz protéica; peptídeos solúveis; propriedades viscoelásticas |
topic |
Rhamdia quelen; protease inhibitors; protein network; soluble peptides; viscoelastic properties Rhamdia quelen; inibidores proteícos; matriz protéica; peptídeos solúveis; propriedades viscoelásticas |
description |
The objective of this work was to evaluate the rheological and physicochemical properties of thermal gelling of surimi from silver catfish (Rhamdia quelen). Four heating treatments were used: one-step heating at 90oC, for 15 min, was compared with three two-step treatments with pre-heating at 60oC for 30, 45 and 60 min, followed by heating at 90oC for 15 min. Each heat treatment was used on three formulations: two with protease inhibitors (bovine serum albumin + alpha2-macroglobulin and egg white) and a formulation without inhibitors. Samples with inhibitors and one-step heating reached better gelling, by an increase in the storage modulus and a decrease in phase angle. Pre-heated gels had large variation in viscoelastic parameters which interfered with the establishment of the protein network during thermal gelling of surimi. The soluble peptides concentrations did not change significantly, even when two-step heating was carried out, which indicates absence of proteolysis, besides showing protein network protection by inhibitors. |
publishDate |
2009 |
dc.date.none.fl_str_mv |
2009-01-06 |
dc.type.none.fl_str_mv |
|
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://seer.sct.embrapa.br/index.php/pab/article/view/1009 |
url |
https://seer.sct.embrapa.br/index.php/pab/article/view/1009 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://seer.sct.embrapa.br/index.php/pab/article/view/1009/5593 https://seer.sct.embrapa.br/index.php/pab/article/downloadSuppFile/1009/654 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Pesquisa Agropecuaria Brasileira Pesquisa Agropecuária Brasileira |
publisher.none.fl_str_mv |
Pesquisa Agropecuaria Brasileira Pesquisa Agropecuária Brasileira |
dc.source.none.fl_str_mv |
Pesquisa Agropecuaria Brasileira; v.43, n.12, dez. 2008; 1793-1798 Pesquisa Agropecuária Brasileira; v.43, n.12, dez. 2008; 1793-1798 1678-3921 0100-104x reponame:Pesquisa Agropecuária Brasileira (Online) instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa) instacron:EMBRAPA |
instname_str |
Empresa Brasileira de Pesquisa Agropecuária (Embrapa) |
instacron_str |
EMBRAPA |
institution |
EMBRAPA |
reponame_str |
Pesquisa Agropecuária Brasileira (Online) |
collection |
Pesquisa Agropecuária Brasileira (Online) |
repository.name.fl_str_mv |
Pesquisa Agropecuária Brasileira (Online) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa) |
repository.mail.fl_str_mv |
pab@sct.embrapa.br || sct.pab@embrapa.br |
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1793416661346287616 |