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| Titel: |
Use of potassium bromate and egg white for increasing gel forming ability of surimi |
| Auteur: |
Chumreang, S. Sangjindavong, M. Pluksawanich, K. |
| Verschenen in: |
International journal of food properties |
| Paginering: | Jaargang 2 (1999) nr. 2 pagina's 163-173 |
| Jaar: |
1999-07 |
| Inhoud: |
The effect of potassium bromate and egg white on gel forming ability (gel strength, pH, and folding test) of threadfin breams and mixed species surimi was studied. Effect of one and two-step heating was also studied. It was found that potassium bromate at 0.05, 0.10, 0.15, 0.20 and 0.25 kg/100 kg surimi could increase gel strength of both surimi. The highest gel strength values obtained in threadfin breams and mixed species surimi were at 0.20 and 0.25 kg/100 kg potassium bromate, respectively. For egg white, the concentrations used in the study were 1, 2, 3, 4 and 5 kg/100 kg surimi. The highest gel strength was obtained with 3 and 3-4 percent in threadfin breams and mixed species surimi, respectively. Both potassium bromate and egg white slightly lowered pH of both surimi. Change in folding test was small and the same trend was observed for gel strength. Use of potassium bromate in combination with egg white gave synergistic effect in gel strength when compared with either potassium bromate or egg white alone. The highest gel strength was obtained at 3-4 percent egg white and 0.20-0.25 percent potassium bromate. The higher gel strength was obtained with two-step heating in surimi with potassium bromate, egg white or potassium bromate combined with egg white. |
| Uitgever: |
Taylor & Francis |
| Bronbestand: |
Elektronische Wetenschappelijke Tijdschriften |
Details van artikel 11 van 11 gevonden artikelen
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