Effect of chitooligosaccharide from squid pen on gel properties of sardine surimi gel and its stability during refrigerated storage

被引：40

作者：

Singh, Avtar ^{[1
]}

Benjakul, Soottawat ^{[1
]}

Prodpran, Thummanoon ^{[2
]}

机构：

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

[2] Prince Songkla Univ, Dept Mat Prod Technol, Fac Agroind, Hat Yai 90112, Songkhla, Thailand

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2019年 / 54卷 / 10期

关键词：

Chitooligosaccharide; gel properties; sardine surimi; squid pen; storage; MELANIN-FREE INK; PROTEASE INHIBITORS; GELLING PROPERTIES; PROTEOLYSIS; CHITOSAN; OVARY; FISH;

D O I：

10.1111/ijfs.14199

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Effect of chitooligosaccharide from squid pen prepared using lipase (COS-L) at various concentrations (0-30 g kg(-1)) on gel properties of sardine surimi gel was investigated. Breaking force (BF) and deformation (DF) of gel were increased, when COS-L level was increased up to 10 g kg(-1) (P < 0.05). Water holding capacity and whiteness of gel were improved with the addition of COS-L than those of control. Gel added with 10 g kg(-1) COS-L had denser network with higher likeness score for all sensory attributes, compared to control. When gel incorporated with 10 g kg(-1) COS-L was stored at 4 degrees C, BF, DF and whiteness were maintained during 10 days of storage. Textural properties of surimi gel added with COS-L were higher than those of control throughout storage. Thus, incorporation of 10 g kg(-1) COS-L could improve gel properties of sardine surimi gel and retarded the deterioration of gel properties during refrigerated storage.

引用

页码：2831 / 2838

页数：8

共 25 条

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