Comparison of effects of plasma and albumen powders on the physical property of heated gels formed from salt-ground of three species fish frozen surimi
2010
Kato, N., Tokai Univ., Shizuoka (Japan). School of Marine Science and Technology | Suzuki, Y. | Kunimoto, M. | Kitakami, S. | Murakami, Y. | Arai, K.
For a two-step gel preparation, salt-ground frozen surimi from arabesque greenling and walleye pollack and their mixture were preheated at 25degC for up to 15 h upon premixing with either 0-3% plasma or albumen powder, and subsequently heated at 90degC for 30 min. Breaking strength (BS) and breaking strain (bs) of the heated gel were measured by a rheometer to determine gel stiffness (Gs=BS/bs). For the addition of 0.5-1.0% plasma and albumen powders, gel formation had similar characteristics. That is, these gels had 1) the same maximum values of BS and bs when either plasma or albumen powder was added ; 2) similar time courses of preheating-dependent changes in BS and bs values with either the addition of plasma or albumen powder ; and 3) characteristic physical properties with or without the addition of plasma or albumen powder, based on the relationship of Bs and Gs. On the other hand, the maximum values of BS and bs, as well as the characteristic relationship of BS and Gs, were slightly different for the heated gels formed with an addition of 3% plasma and albumen powders.
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