Effect of frozen storage on the viscoelastic properties of mixed legume-surimi gels
Mixed surimi gels with 5 and 8% of pea flour (PF) and 1.41% of pea protein isolate (PPI) were made to replace part of the myofibrillar proteins with legume compounds. Viscoelastic properties in the linear viscoelastic range of fresh mixed gels and control surimi gel were compared with frozen-stored gels for one year. Fresh PPI-surimi gels were more flexible (higher γmax), with greater energy stability (higher E parameter) and gel strength (higher G′ and G″ moduli) than the control gel. These gel properties were sustained after one year of frozen storage. Fresh mixed PF-surimi gels at 5% and 8% PF concentration were less flexible with lower network-energy, less solid-like character (higher tanδ) and higher gel strength, particularly at 8% PF as compared to the control gel. Frozen storage of PF-surimi gels slightly reduced γmax, E, tanδ and percentage of elasticity. Surprisingly, in the control surimi gel, frozen storage improved the energy stability, conformational flexibility, maintaining similar values of gel strength and mechanical elasticity to fresh gel.
Main Authors: | , , |
---|---|
Other Authors: | |
Format: | artículo biblioteca |
Language: | English |
Published: |
Elsevier
2021
|
Online Access: | http://hdl.handle.net/10261/267077 http://dx.doi.org/10.13039/501100003329 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
id |
dig-ictan-es-10261-267077 |
---|---|
record_format |
koha |
spelling |
dig-ictan-es-10261-2670772022-05-07T01:44:10Z Effect of frozen storage on the viscoelastic properties of mixed legume-surimi gels Moreno Conde, Helena María Borderías, A. Javier Tovar, C. A. Ministerio de Economía y Competitividad (España) Mixed surimi gels with 5 and 8% of pea flour (PF) and 1.41% of pea protein isolate (PPI) were made to replace part of the myofibrillar proteins with legume compounds. Viscoelastic properties in the linear viscoelastic range of fresh mixed gels and control surimi gel were compared with frozen-stored gels for one year. Fresh PPI-surimi gels were more flexible (higher γmax), with greater energy stability (higher E parameter) and gel strength (higher G′ and G″ moduli) than the control gel. These gel properties were sustained after one year of frozen storage. Fresh mixed PF-surimi gels at 5% and 8% PF concentration were less flexible with lower network-energy, less solid-like character (higher tanδ) and higher gel strength, particularly at 8% PF as compared to the control gel. Frozen storage of PF-surimi gels slightly reduced γmax, E, tanδ and percentage of elasticity. Surprisingly, in the control surimi gel, frozen storage improved the energy stability, conformational flexibility, maintaining similar values of gel strength and mechanical elasticity to fresh gel. This work was supported by the Spanish. Ministry of Economy and Competitiveness (RTA 2015-00003-CO2). Peer reviewed 2022-04-18T11:39:36Z 2022-04-18T11:39:36Z 2021 artículo http://purl.org/coar/resource_type/c_6501 LWT 145: 111353 (2021) 0023-6438 http://hdl.handle.net/10261/267077 10.1016/j.lwt.2021.111353 http://dx.doi.org/10.13039/501100003329 en #PLACEHOLDER_PARENT_METADATA_VALUE# info:eu-repo/grantAgreement/MINECO//RTA2015-00003-CO2 Postprint https://doi.org/10.1016/j.lwt.2021.111353 Sí open Elsevier |
institution |
ICTAN ES |
collection |
DSpace |
country |
España |
countrycode |
ES |
component |
Bibliográfico |
access |
En linea |
databasecode |
dig-ictan-es |
tag |
biblioteca |
region |
Europa del Sur |
libraryname |
Biblioteca del ICTAN España |
language |
English |
description |
Mixed surimi gels with 5 and 8% of pea flour (PF) and 1.41% of pea protein isolate (PPI) were made to replace part of the myofibrillar proteins with legume compounds. Viscoelastic properties in the linear viscoelastic range of fresh mixed gels and control surimi gel were compared with frozen-stored gels for one year. Fresh PPI-surimi gels were more flexible (higher γmax), with greater energy stability (higher E parameter) and gel strength (higher G′ and G″ moduli) than the control gel. These gel properties were sustained after one year of frozen storage. Fresh mixed PF-surimi gels at 5% and 8% PF concentration were less flexible with lower network-energy, less solid-like character (higher tanδ) and higher gel strength, particularly at 8% PF as compared to the control gel. Frozen storage of PF-surimi gels slightly reduced γmax, E, tanδ and percentage of elasticity. Surprisingly, in the control surimi gel, frozen storage improved the energy stability, conformational flexibility, maintaining similar values of gel strength and mechanical elasticity to fresh gel. |
author2 |
Ministerio de Economía y Competitividad (España) |
author_facet |
Ministerio de Economía y Competitividad (España) Moreno Conde, Helena María Borderías, A. Javier Tovar, C. A. |
format |
artículo |
author |
Moreno Conde, Helena María Borderías, A. Javier Tovar, C. A. |
spellingShingle |
Moreno Conde, Helena María Borderías, A. Javier Tovar, C. A. Effect of frozen storage on the viscoelastic properties of mixed legume-surimi gels |
author_sort |
Moreno Conde, Helena María |
title |
Effect of frozen storage on the viscoelastic properties of mixed legume-surimi gels |
title_short |
Effect of frozen storage on the viscoelastic properties of mixed legume-surimi gels |
title_full |
Effect of frozen storage on the viscoelastic properties of mixed legume-surimi gels |
title_fullStr |
Effect of frozen storage on the viscoelastic properties of mixed legume-surimi gels |
title_full_unstemmed |
Effect of frozen storage on the viscoelastic properties of mixed legume-surimi gels |
title_sort |
effect of frozen storage on the viscoelastic properties of mixed legume-surimi gels |
publisher |
Elsevier |
publishDate |
2021 |
url |
http://hdl.handle.net/10261/267077 http://dx.doi.org/10.13039/501100003329 |
work_keys_str_mv |
AT morenocondehelenamaria effectoffrozenstorageontheviscoelasticpropertiesofmixedlegumesurimigels AT borderiasajavier effectoffrozenstorageontheviscoelasticpropertiesofmixedlegumesurimigels AT tovarca effectoffrozenstorageontheviscoelasticpropertiesofmixedlegumesurimigels |
_version_ |
1777670747377893376 |