Effect of pH on the properties of protein-based film from bigeye snapper (Priacanthus tayenus) surimi

被引：71

作者：

Chinabhark, Krittabhart

Benjakul, Soottawat ^{[1
]}

Prodpran, Thummanoon

机构：

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

[2] Prince Songkla Univ, Dept Mat Prod Technol, Fac Agroind, Songkhla 90112, Thailand

来源：

BIORESOURCE TECHNOLOGY | 2007年 / 98卷 / 01期

关键词：

surimi; film; bigeye snapper; protein; fish muscle;

D O I：

10.1016/j.biortech.2005.11.012

中图分类号：

S2 [农业工程];

学科分类号：

0828 ;

摘要：

The effects of the pH and protein content on the properties and compositional changes of protein-based films from bigeye snapper (Priacanthus tayenus) surimi were investigated. Tensile strength of bigeye snapper surimi films prepared at the acidic (pH 3) and alkaline (pH 11) conditions were not significantly different (P > 0.05). Nevertheless, elongation at break of films prepared at pH 3 was higher than that at pH 11 (P < 0.05). The acidic and alkaline conditions had no effect on water vapor permeability of the films obtained. However, the film prepared at acidic condition was more yellowish than that prepared at alkaline pH. Protein content influenced the mechanical properties and color of films. (c) 2005 Elsevier Ltd. All rights reserved.

引用

页码：221 / 225

页数：5

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