Functional properties of surimi powder from three Malaysian marine fish

被引：24

作者：

Huda, N

Abdullah, A ^{[1
]}

Babji, AS

机构：

[1] Univ Kebangsaan Malaysia, Sch Chem Sci & Food Technol, Bangi 43600, Malaysia

[2] Bung Hatta Univ, W Sumatra, Indonesia

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2001年 / 36卷 / 04期

关键词：

drying; fish protein concentrate; physicochemical;

D O I：

10.1046/j.1365-2621.2001.00473.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Lizardfish (Saurida tumbil). threadfin bream (Nemipterus japonicus) and purple-spotted bigeye (Priacanthus tayenus) surimi were freeze-dried to produce surimi powder. The resulting surimi powder contained 72.8-73.4% protein and 16.8-17.5% carbohydrate. Functional properties such as solubility, gelation capacity, water-holding capacity (WHC), emulsification, foaming properties and colour varied from species to species. The surimi powder formed gels and produced about 90% emulsification at a concentration of 1.0%. Threadfin bream was found to be the best source for surimi powder production, followed by purple-spotted bigeye and lizardfish, respectively.

引用

页码：401 / 406

页数：6

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