Quality of Kamaboko Gel Prepared from Walleye Pollack Surimi with an Additive Containing Transglutaminase.
نویسندگان
چکیده
منابع مشابه
Comparisons of the Properties of Whitemouth Croaker (Micropogonias furnieri) Surimi and Mechanically Deboned Chicken Meat Surimi-Like Material
The aim of this work was to evaluate and compare the color, texture and sensory characteristics of whitemouth croaker (Micropogonias furnieri) surimi and mechanically separated chicken meat (MDCM) surimi-like material (SLM). The whiteness of the MDCM-SLM was higher (P > 0.05) than that from the surimi. Higher breaking force (P < 0.05) and gel strength (P < 0.05) were also observed for the MDCM-...
متن کاملEffect of bambara groundnut (Voandzeia subterranean) protein isolate as protease inhibitor on autolysis and gel properties of surimi from lizard fish (Saurida tumbil)
Impact of bambara groundnut protein isolate (BGPI) on autolysis and gel properties of surimi from lizard fish was investigated. As the levels of BGPI increased (0-3%), breaking force, deformation and retention/ stability of myosin heavy chain (MHC) of modori gel markedly increased (P<0.05). Nevertheless, only 0.25% BGPI increased above parameters in kamaboko gel. A decreasing trend in whiteness...
متن کاملPhysicochemical and rheological parameters changes for determining the quality of surimi and kamaboko produced by conventional, acid and alkaline solubilization process methods from common kilka (Clupeonella cultriventris caspia)
Physicochemical properties of surimi and kamaboko obtained of solubility in acid, alkaline and conventional methods were compared. The results indicated that the highest protein recovery was related to solubility in acid, alkaline and conventional methods, respectively. The highest removal of lipid and myoglobin was observed by solubility in alkali. Excretion of total pigment and sulfhydryl gro...
متن کاملPhysicochemical and rheological parameters changes for determining the quality of surimi and kamaboko produced by conventional, acid and alkaline solubilization process methods from common kilka (Clupeonella cultriventris caspia)
Physicochemical properties of surimi and kamaboko obtained of solubility in acid, alkaline and conventional methods were compared. The results indicated that the highest protein recovery was related to solubility in acid, alkaline and conventional methods, respectively. The highest removal of lipid and myoglobin was observed by solubility in alkali. Excretion of total pigment and sulfhydryl gro...
متن کاملEFFECT OF κ-CARRAGEENAN AND NaCl ON THERMAL PROPERTIES OF FROZEN SURIMI PREPARED FROM ADRIATIC PILCHARD
Samples of surimi were prepared in laboratory conditions from Adriatic pilchard (Sardina pilchardus). Water content in surimi was 81.5% before mixing with NaCl and κ-carrageenan, which were added in the range of mass fraction from 0 to 10%. Relative apparent specific enthalpy !, initial freezing point Ti, density ρ, and thermal conductivity k of surimi in the temperature range from -25 C to 10 ...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: NIPPON SUISAN GAKKAISHI
سال: 1994
ISSN: 1349-998X,0021-5392
DOI: 10.2331/suisan.60.381