Gel properties of surimi from silver carp (Hypophthalmichthys molitrix) as affected by heat treatment and soy protein isolate

Luo, Yongkang; Shen, Huixing; Pan, Daodong; Bu, Guanhao

doi:10.1016/j.foodhyd.2007.10.003

Cited by 99 publications

(65 citation statements)

References 35 publications

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“…Gelation of fish proteins is the most important step in formation of desired texture in many seafood products [7]. In terms of surimi gel, it is crucial to enhance its textural properties such as color, water holding capacity (WHC), expressible moisture and gel strength in order to increase the acceptance of surimi-based products by consumers.…”

Section: Introductionmentioning

confidence: 99%

The Influence of Chitosan on Textural Properties of Common Carp Cyprinus Carpio) Surimi

Hajidoun¹

2013

J Food Process Technol

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The influence of different concentrations of chitosan (0.5%, 1.0% and 1.5%) on texture, color, Water Holding Capacity (WHC), viscosity and sensory properties of common carp surimi was investigated. Chitosan was added at 0.5%, 1% and 1.5% to the common carp surimi paste, stuffed in polyamide casing and heated in a hot water bath at 90 ± 2°C for 30 min. Chitosan treatments showed significant (p<0.05) effect on functional properties of resultant surimi gels as enhanced its viscosity, WHC, color, gel strength, TPA parameters and sensory characteristics. According to the results, there was an association between texture quality parameters and different concentrations of added chitosan. For instance, 1.5% chitosan treatment singnificantly (p<0.05) improved the viscosity, WHC, gel strength, hardness and whiteness of surimi gel by 35.4%, 19%, 50.6%, 40% and 11%, respectively, compared to the control sample with no added chitosan. Ultimately, the best score (p<0.05) of sensory evaluation was allocated to the surimi gel with 1.5% chitosan by the panelists, all indicating the positive effect of added chitosan on functional properties of resultant surimi gel.

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Section: Introductionmentioning

confidence: 99%

The Influence of Chitosan on Textural Properties of Common Carp Cyprinus Carpio) Surimi

Hajidoun¹

2013

J Food Process Technol

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“…Silver carp (Hypophthalmichthys molitrix) is one of the main freshwater fish species, due to its fast growth rate, easy cultivation, high feed efficiency ratio as well as high nutritional value (Luo, Shen, Pan, & Bu, 2008). However, freshwater fish including silver carp often have strong earthy/musty taste and odour, due to significant concentrations of geosmin or 2-methyl-isobomeol (MIB) in fish flesh (Howgate, 2004).…”

Section: Introductionmentioning

confidence: 99%

Effect of fermentation temperature on the microbial and physicochemical properties of silver carp sausages inoculated with Pediococcus pentosaceus

Xia

Yang

et al. 2010

Food Chemistry

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“…Surimi paste was then stuffed into vinylidene chloride casing (10 cm length, 2.0 cm dia). Thermal setting was done according to the two step heating method suggested by Luo et al (2008). The casings were immersed in water at 40°C for 30 min followed by immersion in water at 85°C for 30 mins.…”

Section: Preparation Of Surimi Gelmentioning

confidence: 99%

Textural and functional properties of surimi from striped catfish Pangasianodon hypophthalmus (Sauvage, 1878) as affected by natural spice extracts

Majumdar¹,

Saha²,

Maurya³

et al. 2016

Indian J. Fish.

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Effects of aqueous extract of natural spices such as garlic, clove and cinnamon on the textural and functional properties of surimi gel from Striped Catfish, Pangasianodon hypophthalmus (Sauvage, 1878) was studied and a positive effect was observed. Different levels of extract (0.5, 1.0, 1.5 and 2.0%, w/w) were used. Protein solubility significantly (p<0.05) changed in treated gels and major change was found in clove and cinnamon incorporated gels. Water holding capacity of the treated gels were found to be higher compared to control and higher values were observed in respect of treatments with cinnamon and clove than that of garlic. Gel strength of treated samples increased significantly (p<0.05) from the control and maximum was found with clove extract at 0.5% level. Whiteness of gel slightly reduced in treated samples. All the texture profiles differed from the control with maximum hardness in clove extract incorporated gels followed by garlic and cinnamon treated ones.

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Gel properties of surimi from silver carp (Hypophthalmichthys molitrix) as affected by heat treatment and soy protein isolate

Cited by 99 publications

References 35 publications

The Influence of Chitosan on Textural Properties of Common Carp Cyprinus Carpio) Surimi

The Influence of Chitosan on Textural Properties of Common Carp Cyprinus Carpio) Surimi

Effect of fermentation temperature on the microbial and physicochemical properties of silver carp sausages inoculated with Pediococcus pentosaceus

Textural and functional properties of surimi from striped catfish Pangasianodon hypophthalmus (Sauvage, 1878) as affected by natural spice extracts

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