title: Influence of pre-cooking protein paste gelation conditions and post-cooking gel storage conditions on gel texture.
abstract: BACKGROUND
  Gelation conditions affect the setting of myofibrillar fish protein gels. Therefore the impact of widely applied pre-cooking gelation time/temperature strategies and post-cooking period on the texture and color of final protein gels was determined. Four pre-cooking gelation strategies (no setting time, 30 min at 25 °C, 1 h at 40 °C or 24 h at 4 °C) were applied to protein pastes (fish protein concentrate and standard functional additives). After cooking, texture and color were analyzed either directly or after 24 h at 4 °C on gels adjusted to 25 °C.
  
  
  RESULTS
  No-set gels were harder, gummier and chewier (P < 0.05) when analyzed immediately after cooling; however, gel chewiness, cohesiveness and firmness indicated by Kramer force benefited from 24 h at 4 °C gel setting when stored post-cooking. Gel-setting conditions had a greater (P < 0.05) effect on texture when directly analyzed and most changes occurred in no-set gels. There were significant (P < 0.05) changes between directly analyzed and post-cooking stored gels in texture and color, depending on the pre-cooking gelation strategy.
  
  
  CONCLUSIONS
  Pre-cooking gelation conditions will affect final protein gel texture and color, with gel stability benefiting from a gel-setting period. However, post-cooking storage may have a greater impact on final gels, with textural attributes becoming more consistent between all samples.
authors: Animal and Nutritional Sciences, West Virginia University, PO Box 6108, Morgantown, WV, USA.
authors: Ilgin
authors: I
authors: Paker
authors: Animal and Nutritional Sciences, West Virginia University, PO Box 6108, Morgantown, WV, USA.
authors: Kristen E
authors: KE
authors: Matak
mesh_terms: D003116:Color; D003296:Cooking; D005396:Fish Products / Q000032:analysis*; D029941:Fish Proteins / Q000737:chemistry*; D005511:Food Handling / Q000379:methods*; D061353:Food Storage; D005782:Gels; D006244:Hardness; D006801:Humans; D006863:Hydrogen-Ion Concentration; D013696:Temperature
chemical_list: D029941:Fish Proteins; D005782:Gels
keywords: color; gel setting; pH shift; protein gels; texture properties