Abstract
Fish protein is highly functional in the sense that it will bind water and form a strong deformable gel in a suitable environment of ionic strength, pH, and temperature conditions. Specific gel properties are dependent on factors including species, fish quality, and degree of protein degradation during processing and storage. Rheology reveals species differences, fish handling and storage effects, changes during thermal processing, and final product quality. Rheology serves as a research tool in the study of fish protein gelation mechanisms. The role of chemical bonds stabilizing fish protein gels may be studied via rheological comparison with gels of better known chemistry and structure.
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© 1994 Springer Science+Business Media New York
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Hamann, D.D. (1994). Rheological Studies of Fish Proteins. In: Nishinari, K., Doi, E. (eds) Food Hydrocolloids. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2486-1_33
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DOI: https://doi.org/10.1007/978-1-4615-2486-1_33
Publisher Name: Springer, Boston, MA
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