title: Gelling Properties of Fish/Pork Mince Mixtures.
abstract: The gel properties of silver carp/pork mince mixtures were investigated as well as the protein structural changes and interactions during gelling using rheology, SEM, and FT-Raman spectroscopy. The breaking force values for gels containing 0% to 40% pork was significantly lower (P < 0.05) compared with gels containing 50% to 100% pork. Gels containing 70% to 100% pork had significantly higher (P < 0.05) breaking force values compared with gels containing 50% to 60% pork. Deformation values were more mixed. Dynamic rheological data suggested that mixing fish and pork at 3:7 could strengthen the gel network. The addition of 40% pork or above, significantly decreased (P < 0.05) the water retention of the gels compared with the 100% fish gels. The dimensional ordering of gels was also reduced by addition of pork. The reduced ordering was one of the reasons for the low water retention for fish/pork mixed gels. Raman spectral analysis confirmed that mixing fish and pork in 7:3 and 3:7 ratios could promote hydrophobic interactions such as bringing tyrosine residues into the intermolecular interface. The interactions in the 3:7 fish/pork mixed gels were favorable for forming a stronger gel. However, the interactions in the 7:3 fish/pork mixed gels were adverse. The water retention of gels was related to both molecular interactions and secondary structures of protein as well as the microstructure of the gels.
authors.affiliation: College of Food Science and Technology, Huazhong Agricultural Univ, Wuhan, Hubei Province, 430070, P. R. China.|Natl. R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, Hubei Province, 430070, P. R. China.
authors.forename: Ru
authors.initials: R
authors.lastname: Liu
authors.affiliation: College of Food Science and Technology, Huazhong Agricultural Univ, Wuhan, Hubei Province, 430070, P. R. China.|Natl. R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, Hubei Province, 430070, P. R. China.|Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural Univ, Ministry of Education, Wuhan, Hubei Province, 430070, P. R. China.
authors.forename: Siming
authors.initials: S
authors.lastname: Zhao
authors.affiliation: Dept. of Food Science, Cornell Univ, Ithaca, N.Y., 14853-7201, U.S.A.
authors.forename: Joe M
authors.initials: JM
authors.lastname: Regenstein
authors.affiliation: College of Food Science and Technology, Huazhong Agricultural Univ, Wuhan, Hubei Province, 430070, P. R. China.|Natl. R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, Hubei Province, 430070, P. R. China.
authors.forename: Qing
authors.initials: Q
authors.lastname: Liu
authors.affiliation: Natl. R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, Hubei Province, 430070, P. R. China.|Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural Univ, Ministry of Education, Wuhan, Hubei Province, 430070, P. R. China.
authors.forename: Hong
authors.initials: H
authors.lastname: Yang
authors.affiliation: College of Food Science and Technology, Huazhong Agricultural Univ, Wuhan, Hubei Province, 430070, P. R. China.|Natl. R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, Hubei Province, 430070, P. R. China.|Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural Univ, Ministry of Education, Wuhan, Hubei Province, 430070, P. R. China.
authors.forename: Shanbai
authors.initials: S
authors.lastname: Xiong
mesh_terms: D000818:Animals; D002347:Carps; D005511:Food Handling / Q000379:methods*; D005782:Gels / Q000737:chemistry; D006801:Humans; D000069466:Red Meat / Q000032:analysis*; D012212:Rheology; D017747:Seafood / Q000032:analysis*; D013059:Spectrum Analysis, Raman; D013552:Swine
chemical_list: D005782:Gels
keywords: Fish; Raman spectroscopy; gelling property; microstructure; pork