Title: Gelation of Shark Meat under Mild Acidic Conditions: Physicochemical and Rheological Characterization of the Gel
Abstract: ABSTRACT: Homogenate of washed shark meat in water was converted into a gel by lowering its pH to 3.5 by acetic acid. Unlike unacidified homogenate, water was strongly bound to the gel. The strength of the gel increased with increasing moisture content, while expressible water content was not affected. Gelation was associated with reduction in myosin heavy chain and sulfhydryl groups. Dynamic rheological measurements indicated viscoelastic nature of the gel. The storage modulus increased with increased temperature. The shear stress sweep of the gel dispersions as a function of temperature suggested pseudoplastic behavior.
Publication Year: 2002
Publication Date: 2002-09-01
Language: en
Type: article
Indexed In: ['crossref']
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Cited By Count: 37
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