Effect of NaCl on physical characteristics and qualities of chicken breast surimi prepared by acid and alkaline processing

Jin, Sang-Keun; Choi, Youngin; Jeong, Jin-Yeon; Kim, Gap-Don

doi:10.1016/j.lwt.2011.07.005

Cited by 4 publications

(2 citation statements)

References 23 publications

(17 reference statements)

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“…Besides, the highest a* value and the lowest b* value were observed in ST4 and ST1, respectively. These results were in agreement with the reports presented by Jin et al (2011) and Maqsood et al (2012). In this study, deodorisation by NaCl reduced L*, b* and whiteness values of surimi; deodorisation by HE increased a* value, but reduced L*, a* and whiteness values of surimi.…”

Section: Effect Of Different Deodorisation Treatments On Surimi Gel Psupporting

confidence: 94%

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Effects of different deodorising processes on the off‐odour compounds and gel properties of common carp surimi

Jin

Meng

Zhang

et al. 2018

Int J of Food Sci Tech

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Summary In order to improve the utilisation of the common carp (Cyprinus carpio), the effects of deodorising agents [NaCl, β‐CD, malic acid (MA) and hawthorn extract (HE)] on the volatile compounds of common carp mince and its surimi gel properties were investigated. In total, thirty‐two volatile compounds were identified, seven of which were considered the main compounds of off‐odour, using HS‐SPME‐GC‐MS and OVA analyses. HS‐SPME‐GC‐MS analysis showed that MA and HE removed 84.51% and 77.18% off‐odour compounds, respectively. Three relaxation components (T21, T22, T23) were found in surimi, and their amounts were not affected by deodorising; however, the relaxation time of major component T22 was significantly increased. Surimi deodorised by HE had the highest gel strength because of its increased breaking displacement; however, a slight decrease in whiteness was observed. Thus, appropriate levels of HE could improve the palatability of surimi.

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Section: Effect Of Different Deodorisation Treatments On Surimi Gel Psupporting

confidence: 94%

“…These results were in agreement with the reports presented by Jin et al . () and Maqsood et al . ().…”

Section: Resultsmentioning

confidence: 97%