Effect of porcine plasma protein and setting on gel properties of surimi produced from fish caught in Thailand

被引：31

作者：

Benjakul, S ^{[1
]}

Visessanguan, W

Chantarasuwan, C

机构：

[1] Prince Songkla Univ, Fac Agroind, Dept Food Technol, Hat Yai 90112, Songkhla, Thailand

[2] Natl Ctr Genet Engn & Biotechnol BIOTEC, Klongluang 12120, Pathumthani, Thailand

来源：

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY | 2004年 / 37卷 / 02期

关键词：

porcine; plasma; blood; setting; suwari; surimi; gelation; tropical fish;

D O I：

10.1016/j.lwt.2003.07.002

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Effects of porcine plasma protein (PPP) and high temperature setting on gel properties of surimi from bigeye snapper, bigeye croaker, threadfin bream and barracuda were investigated. PPP was effective in increasing breaking force and deformation of kamaboko gels set at 40degreesC for 30 min and heated at 90degreesC for 20 min. The optimum levels of PPP were 0.5, 0.5, 1.5 and 1.5 g/100 g and the optimum setting times were 2, 1.5, 1.5 and 2 h for bigeye snapper, bigeye croaker, threadfin bream and barracuda surimi, respectively. However, the addition of PPP significantly decreased whiteness (P < 0.05). An increase in gel-forming ability of surimi with PPP coincided with a decrease in solubility in mixture of SDS, urea and beta-mercaptoethanol, indicating the formation of nondisulfide covalent bond induced by both endogenous and plasma transglutaminase. The results supported that PPP improve the gelation of surimi in combination with setting. (C) 2003 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.

引用

页码：177 / 185

页数：9

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