Effects of pyrophosphate leaching and egg white or beef plasma concentrate on gel-forming ability of lizard-fish (Saurida tumbil) surimi
1996
Kongrupun, Orawan | Suwannarak, Wanwipa
Fresh and frozen lizard fish (Saurida tumbil) were used for making surimi by the methods of usual leaching (UL) and pyrophosphate leaching (PL) in combination with addition of 0.5 percent egg white and 1.0 percent beef plasma protein concentrate. Gel strength, folding test, teeth cutting test and sensory evaluation were monitored during storage at -20 degree C for 0, 4, 11, 18 and 32 days. There was no significant difference (P greater than 0.05) between UL and PL of fresh lizard fish surimi and the quality was still acceptable throughout the storage period. Addition of egg white and beef plasma protein concentrate could improve the gel forming ability in both UL and PL surimi. Good gel-forming ability of frozen lizard fish surimi was not obtained in both UL and PL surimi even with addition of egg white and beef plasma protein.
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