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Rheological behavior of heat-induced actomyosin gels from yellowcheek carp and grass carp

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Abstract

Dynamic rheological behavior of actomyosin from yellowcheek carp (YAM) and grass carp (GAM) during gelling was investigated at different protein concentrations. The viscoelastic properties of YAM and GAM solutions and gels were also studied. Before heating, YAM and GAM solutions exhibited the weak gel-like behavior. After heating and cooling, G′ of YAM was much higher than the corresponding value of GAM. During heating and cooling, the G′ values of actomyosin showed a strong relationship with protein concentration for both yellowcheek carp and grass carp. The thermal gelation profiles of YAM and GAM solutions were remarkably different. The gelation temperature of actomyosin decreased with the increasing protein concentration. The gelation temperature of GAM exhibited stronger concentration dependence than that of YAM. Enthalpy of gelation reaction of YAM and GAM was 509.2 and 146.6 kJ/mol, respectively.

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Acknowledgments

Authors would like to express their sincere thank to National Natural Science Foundation of China (No. 31000797) and China Agriculture Research System (CARS-46-23) for the financial support.

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Authors and Affiliations

  1. College of Food Science and Technology, Huazhong Agricultural University, Hubei, 430070, People’s Republic of China

    Yuqin Ding, Ru Liu, Jianhua Rong, Youming Liu, Siming Zhao & Shanbai Xiong

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  1. Yuqin Ding
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  2. Ru Liu
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  3. Jianhua Rong
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  4. Youming Liu
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  5. Siming Zhao
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Correspondence to Shanbai Xiong.

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Ding, Y., Liu, R., Rong, J. et al. Rheological behavior of heat-induced actomyosin gels from yellowcheek carp and grass carp. Eur Food Res Technol 235, 245–251 (2012). https://doi.org/10.1007/s00217-012-1750-7

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  • DOI: https://doi.org/10.1007/s00217-012-1750-7

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