Gel-forming ability of surimi from grass carp (Ctenopharyngodon idellus):: influence of heat treatment and soy protein isolate

被引：18

作者：

Luo, YK

Shen, HX

Pan, DD

机构：

[1] Chinese Agr Univ, Coll Food Sci & Nutr Engn, Beijing 100083, Peoples R China

[2] Chinese Acad Sci, Coll Sci, Beijing 100083, Peoples R China

[3] Nanjing Normal Univ, Dept Food Sci & Nutr, Nanjing 210097, Peoples R China

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 2006年 / 86卷 / 05期

关键词：

grass carp; surimi; soy protein isolate; breaking force; breaking distance;

D O I：

10.1002/jsfa.2395

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The effects of setting conditions and soy protein isolate (SPI) on textural properties of surimi produced from grass carp were investigated. Effects of setting temperature, setting time and protein concentration on the breaking force and distance were evaluated and compared utilizing response surface methodology. Models for breaking force and breaking distance of grass carp surimi were established. Protein concentration was the major factor affecting the gel strength of grass carp surimi. Breaking force and distance of grass carp surimi gels decreased with increase of protein ratio from SPI at 30 degrees C and 40 degrees C for 60 min setting and heating at 85 degrees C for 30 min, but the breaking force obtained for addition of 100 g kg(-1) SPI protein to grass carp surimi was higher than that for surimi alone at 60 degrees C for 60 min incubation and heating at 85 degrees C for 30 min. (c) 2006 Society of Chemical Industry.

引用

页码：687 / 693

页数：7