Effects of konjac glucomannan on physicochemical properties of myofibrillar protein and surimi gels from grass carp (Ctenopharyngodon idella)

Xiong, Guangquan; Cheng, Wei; Ye, Lixiu; Du, Xin; Ming, Zhou; Lin, Rong; Shengrong, Geng; Chen, Mingli; Corke, Harold; Cai, Yi-Zhong

doi:10.1016/j.foodchem.2009.02.056

Cited by 143 publications

(89 citation statements)

References 22 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The products obtained in this study contain a higher percentage of protein than commercial products and also an increase in the dietary fibre and fat. The increase of fat in the burgers with 4% and 8% CSF could be because chia seed oil has approximately 250-390 g/kg fresh matter (FM) [45]. The fatty acids (FA) of chia oil are highly unsaturated, and their main components are linoleic 1, 2, 3, 4 turkey; 5 chicken; 6 soy protein: beef; 7, 8 and 9 restructured gel with 0, 4 and 8 CSF %, respectively.…”

Section: Proximal Analysis Of Restructured Gel At Various Csf Concentmentioning

confidence: 99%

Effect of Chia Seed on Physicochemical and Sensory Characteristics of Common Carp Restructured as Functional Food

Álvarez¹,

Dublán‐García²,

Martínez³

et al. 2017

JFSE

View full text Add to dashboard Cite

Physicochemical and sensory characteristics of restructured meat of common carp (Cyprinus carpio) fortified with 0-8 g/100 g of chia seed flour (CSF) was evaluated. It had a higher nutritional value (higher fibre content and protein retention] (p < 0.05) and better cooking characteristics (higher cooking yield and moisture retention) (p < 0.05) than the control. The colour (a*, b*) increased; lightness and whiteness index decrease (p < 0.05). Hardness increase (p < 0.05) occurred because of CSF addition. Differential scanning calorimetry showed that fibre fortification did not interfere with the thermal transitions of the restructured meat. No significant differences were detected with the preference test scores of 4% or 8% CSF compared with the control. Restructured (4%-8% CSF) had a higher content of fibre and fat, which could be linoleic and linolenic acid, and an increase in the content of protein compared with those of commercial products, among had 1.62 and 2.25 mg AGE/g. Therefore, the restructured properties of common carp were governed by CSF addition.

show abstract

Section: Proximal Analysis Of Restructured Gel At Various Csf Concentmentioning

confidence: 99%

Effect of Chia Seed on Physicochemical and Sensory Characteristics of Common Carp Restructured as Functional Food

Álvarez¹,

Dublán‐García²,

Martínez³

et al. 2017

JFSE

View full text Add to dashboard Cite

show abstract

“…Menurut Morris (1998), konjak dan karaginan yang ditambahkan ke dalam surimi akan berinteraksi secara sinergis untuk menghasilkan gel yang lebih elastis. Penambahan karaginan dan konjak akan mendorong pembentukan jaringan tiga dimensi serta dapat meningkatkan kemampuan pembentukan gel dan dapat mengurangi kerapuhan produk olahan surimi yang dihasilkan (Xiong et al, 2009). Karaginan dan konjak merupakan kombinasi hidrokoloid yang paling cocok untuk protein ikan karena selain tidak berpengaruh terhadap warna produk juga dapat memperbaiki tekstur produk yang dihasilkan (Ramirez, Uresti, Velazques & Vasques, 2011).…”

Section: Pendahuluanunclassified

“…Formulasi cumi-cumi analog didasarkan pada pembuatan kamaboko hasil penelitian Suryaningrum dan Ikasari (2010) yang dimodifikasi. Modifikasi dilakukan untuk mendapatkan gel yang elastis dengan penambahan karaginan 1 % dan 5% (Ramirez et al, 2011) tepung konjak 1,5% dan 2 % (Xiong et al, 2009) serta perwarna putih 1% dan 2% (Alfian, komunikasi pribadi, Februari 2013) dari berat surimi yang digunakan. Penambahan tepung pewarna putih dimaksudkan untuk mendapatkan warna putih seperti putih telur.…”

Section: Metodeunclassified

Karakteristik Cumi-Cumi Analog dari Surimi Ikan Patin (Pangasius hypopthalmus) dengan Menggunakan berbagai Jenis Pati

Suryaningrum

Syamdidi

Asmanah

et al. 2017

JPBKP

View full text Add to dashboard Cite

ABSTRAKCumi-cumi analog merupakan produk olahan tiruan dari surimi yang memiliki tekstur elastis, warna putih dan rasa khas cumi-cumi. Penelitian pembuatan cumi-cumi analog dari surimi ikan patin (Pangasius hypopthalmus) dengan menggunakan berbagai jenis pati telah dilakukan. Penelitian ini dibagi menjadi 2 tahap, yaitu tahap 1 berupa optimasi formula cumi-cumi analog untuk mendapatkan tekstur dan warna seperti produk yang ditiru. Formulasi cumi-cumi analog di dasarkan pada formulasi kamaboko dengan perlakuan penambahan karaginan (1% dan 5%), konjak (1,5% dan 2%) dan pewarna putih (cloudy) (1% dan 2%). Penelitian tahap ke 2 dilakukan untuk mempelajari pengaruh jenis pati yaitu tapioka, kentang dan sagu terhadap karakteristik cumi-cumi analog yang dihasilkan. Pengamatan dilakukan terhadap nilai gizi, sifat fisik dan sensori cumi-cumi analog yang dihasilkan. Hasil penelitian menunjukkan penggunaan kombinasi karaginan 1%, konjak 1,5% dan pewarna putih 2% menghasilkan tekstur produk yang elastisitas dan warnanya mendekati produk yang ditiru. Penggunaan berbagai jenis pati tidak berpengaruh terhadap nilai gizi dan pH, namun berpengaruh nyata terhadap sifat fisik cumi-cumi analog yang dihasilkan. Cumi-cumi analog yang diolah dengan pati sagu menghasilkan tingkat kekerasan dan elastisitas paling tinggi, namun derajat putih paling rendah dibandingkan dengan tepung lainnya. Sedangkan cumi-cumi analog yang diolah dengan pati kentang menghasilkan kekerasan, elastisitas dan daya menahan air yang paling rendah dibandingkan dengan perlakuan lainnya. Uji sensori menunjukkan bahwa cumi-cumi analog yang diolah dengan menggunakan pati tapioka menghasilkan warna, rasa dan tekstur yang lebih disukai panelis dibandingkan dengan tepung lainnya. Sedangkan cumi-cumi analog yang diolah dengan pati kentang menghasilkan kenampakan dan bau yang lebih disukai panelis, namun mempunyai tekstur dengan nilai kesukaan yang paling rendah. KATA KUNCI : surimi, cumi-cumi analog, ikan patin, Pangasius hypopthalmus, pati ABSTRACT Squid analog is a product processed from surimi, which has elastic texture, white colour and specific of squid taste. Research on processing of analog squid from catfish (Pangasius hypopthalmus) surimi using various types of starch has been performed. This research was divided into two steps; first step was optimization of squid analog formula to obtain desired elastisity and colour similar to the natural products. Formulation of squid analog was performed using kamaboko formula with the addition of carrageenan (1% and 5%), konjac (1,5% and 2%) and whitening agent (1% and 2%

show abstract

“…Physical test was done for folding test (Clucas & Ward, 1996), water holding capacity (WHC) (Xiong et al, 2009), textural properties (BSN, 2006. Folding test was conducted by slicing the kamaboko into 4-5 mm then folded to observe that there was a broken texture.…”

Section: Physical Test and Textural Analysismentioning

confidence: 99%

Characteristics of Kamaboko from Catfish (Clarias Gariepinus) Surimi Processed with Carrot and Beet Root as Filler and Natural Food Colorants

Suryaningrum¹,

Irianto²,

Ikasari³

2015

Squalen Bull. Marine Fisheries Postharvest Biotech.

View full text Add to dashboard Cite

The objective of the study was to investigate the effect of beet root and carrot as filler and natural food colourant on the chemical, physical and sensory properties of kamaboko. Kamaboko from catfish (Clarias gariepinus) surimi was processed with carrot (Daucus carota) and beet root (Beta vulgaris) at two concentrations (12 and 16% of surimi weight). Assesment was done on chemical (proximate, pH), physical (folding test, W HC, gel strength and breaking force) properties as well as sensory evaluation. The results showed that kamaboko gel processed using beet root had better performance than kamaboko gel processed using carrot. Kamaboko processed using beet root has protein content, folding test, water holding capacity, gel strength, breaking force, and sensory characteristics (appearance, colour, odor, texture, and taste) better than kamaboko processed with carrot. Increasing concentration of filler only affect on the gel strength and breaking force of kamaboko processed with beet root. The best characteristic of kamaboko was obtained from kamaboko processed using beet root with concentration of 12%. However, beet root was not recommended as colourant since the colour was not stable especially when stored at freezer.

show abstract

Effects of konjac glucomannan on physicochemical properties of myofibrillar protein and surimi gels from grass carp (Ctenopharyngodon idella)

Cited by 143 publications

References 22 publications

Effect of Chia Seed on Physicochemical and Sensory Characteristics of Common Carp Restructured as Functional Food

Effect of Chia Seed on Physicochemical and Sensory Characteristics of Common Carp Restructured as Functional Food

Karakteristik Cumi-Cumi Analog dari Surimi Ikan Patin (Pangasius hypopthalmus) dengan Menggunakan berbagai Jenis Pati

Characteristics of Kamaboko from Catfish (Clarias Gariepinus) Surimi Processed with Carrot and Beet Root as Filler and Natural Food Colorants

Contact Info

Product

Resources

About