Multidisciplinary Approaches for Early Determination of Gelation Properties of Fish Proteins

ABSTRACT Multidisciplinary approaches for rapid determination of fish protein quality were evaluated based on various biochemical and physical methods. A positive correlation (R2 = 0.74) betweengel deformation and ATPase activity was found. An inverse correlation (R2 = −0.74) was obtained between storage moduli G' for gelling point and gel deformation. However, other tests showed relationships with gel tests, but with lower R2. These include tests: between storage moduli G' at its initial increase and gel breaking force (R2 = −0.55); between storage moduli G' at gelling point and gel deformation (R2 = −0.63); between storage moduli G' at gelling point and gel breaking force (R2 = −0.55).