EFFECT OF KIAM WOOD EXTRACT AS INFLUENCED BY pH DURING OXYGENATION ON MACKEREL SURIMI GEL

被引：8

作者：

Balange, Amjad Khansaheb ^{[1
]}

Benjakul, Soottawat ^{[1
]}

机构：

[1] Prince Songkla Univ, Dept Food Technol, Fac Agroind, Hat Yai 90112, Songkhla, Thailand

来源：

JOURNAL OF FOOD BIOCHEMISTRY | 2011年 / 35卷 / 02期

关键词：

PRIACANTHUS-TAYENUS SURIMI; FORMING ABILITY; PROTEIN-CONCENTRATE; PHENOLIC-COMPOUNDS; BARK EXTRACTS; INHIBITION; PRODUCTS; QUALITY; COLOR; ACID;

D O I：

10.1111/j.1745-4514.2010.00403.x

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

Impact of ethanolic kiam wood extract (EKWE) oxygenated at various pHs on the properties of gels from mackerel (Rastrelliger kanagurta) surimi was studied in comparison with commercial tannin (CT). When 0.3% CT and 0.15% EKWE oxygenated at alkaline pHs (8 and 9) were incorporated, surimi gel had the increases in breaking force by 123.4-135.7% and 136.9-157.5%, respectively, while the deformation was increased by 20.9-38.1% and 33.748.2%, respectively, compared with those of the control (P < 0.05). Those increases were associated with the lowered expressible moisture content and the disappearance of myosin heavy chain band intensity. However, CT and EKWE oxygenated at pH 3 and 7 showed no pronounced effect. Gels added with 0.15% EKWE oxygenated at alkaline pH had the finer matrix with smaller strands and voids. Thus, the pH for oxygenation of phenolic compounds in EKWE had the impact on the gel strength of mackerel surimi.

引用

页码：574 / 595

页数：22

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