Effects of bleeding and storage time on gel forming ability of carp (Cyprinus carpio)
1997
Orawan Kongpun | Pantip Suwansakornkul (Department of Fisheries, Bangkok (Thailand). Fishery Technological Development Inst.)
Gel forming ability of bled and non bled carp meat which stored in iced for 0, 19, 40 hours was evaluated by gel strength and SDS-PAGE patterns. Carp meat gels were prepared at various heating temperatures of 20 deg, 30 deg, 40 deg, 50 deg, 60 deg, 70 deg and 80 deg C for 2 hours then further heated at 80 deg C for 20 minutes. It was found that both bled and non bled carp meat showed the suwari gel (gel setting) at 50 deg C through the iced storage period. The modori (gel disintegration) was observed from gel heated at 60 deg and 70 deg C in both carp meat. The extent of modori increased as ice storage period increase. Probably due to proteinase in blood, the intense degradation of myosin heavy chain was found in non bled carp meat gel.
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