GEL PROPERTIES OF SURIMI FROM PACIFIC HERRING

被引：24

作者：

REPPOND, KD ^{[1
]}

BABBITT, JK ^{[1
]}

BERNTSEN, S ^{[1
]}

TSURUTA, M ^{[1
]}

机构：

[1] WESTERN ALASKA FISHERIES, KODIAK, AK 99615 USA

来源：

JOURNAL OF FOOD SCIENCE | 1995年 / 60卷 / 04期

关键词：

SURIMI; HERRING; GEL PROPERTIES; TORSION STRESS; COMPRESSION;

D O I：

10.1111/j.1365-2621.1995.tb06211.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Surimi produced from male Pacific herring (Clupea harengus pallasi), a by-product of the roe fishery, formed gels comparable to those formed by lower-grade pollock surimi but were darker in color. Linear relationships were found between moisture content of surimi and punch force, torsion stress, torsion strain, and compression force at failure. Addition of dried beef plasma, egg white, whey protein, wheat gluten or potato inhibitor resulted in stronger gels, although no proteolysis was detected in a control sample. Low-temperature setting, or heating at 40 degrees C prior to cooking at 90 degrees C, resulted in stronger gels, as measured by punch test.

引用

页码：707 / +

页数：1

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