IMPROVEMENT OF GEL QUALITY OF SARDINE SURIMI WITH LOW SETTING PHENOMENON BY ETHANOLIC COCONUT HUSK EXTRACT

被引：49

作者：

Buamard, Natchaphol ^{[1
]}

Benjakul, Soottawat ^{[1
]}

Konno, Kunihiko ^{[2
]}

机构：

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

[2] Hokkaido Univ, Fac Fisheries Sci, Hakodate, Hokkaido 0418611, Japan

来源：

JOURNAL OF TEXTURE STUDIES | 2017年 / 48卷 / 01期

关键词：

PACIFIC WHITING SURIMI; KIAM WOOD EXTRACT; PHENOLIC-COMPOUNDS; GELATION PROPERTIES; TEXTURAL PROPERTIES; CATHEPSIN-L; TRANSGLUTAMINASE; FISH; PROTEIN; PURIFICATION;

D O I：

10.1111/jtxs.12207

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Effects of ethanolic coconut husk extract (ECHE) at various levels (0-0.25%, based on protein content) on gel properties of low setting surimi prepared from sardine (Sardinella albella) were studied. Breaking force of gels containing EGTA increased as the levels of ECHE increased up to 0.15% (P < 0.05) and decreased when ECHE was above 0.15%. The decrease in whiteness was found in gel added with ECHE. Protein patterns were not different between gels, regardless of ECHE concentrations. Lower autolysis of surimi gel was also found in the presence of ECHE. Addition of ECHE could increase the cross-linking of proteins during setting (40C, 30 min), especially with increasing concentrations, as indicated by the increased G '. Gel added with 0.15% ECHE had highly interconnected network with finer and denser structure than the control gel (without ECHE). Thus, an optimum level of ECHE could improve quality of sardine surimi with low setting phenomenon.

引用

页码：47 / 56

页数：10