Effects of water, oil, starch, calcium carbonate and titanium dioxide on the colour and texture of threadfin and hairtail surimi gels

被引：48

作者：

Hsu, CK

Chiang, BH

机构：

[1] Natl Taiwan Univ, Grad Inst Food Sci & Technol, Taipei, Taiwan

[2] Food Ind Res & Dev Inst, Hsinchu 300, Taiwan

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2002年 / 37卷 / 04期

关键词：

colour; surimi; texture;

D O I：

10.1046/j.1365-2621.2002.00577.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effects of moisture, oil, starch. calcium carbonate and titanium dioxide on the colour and texture properties of surimi gels were studied. Increasing the moisture or oil contents raised the L* values but reduced the b* values. Calcium carbonate and titanium dioxide increased the L* values, while potato starch decreased the b* values. The addition of oil up to the 8% level affected textural properties, but increasing the oil content while maintaining final moisture content constant could significantly decrease the hardness of surimi gels.

引用

页码：387 / 393

页数：7

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