کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
9488242 1330985 2005 11 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Pressurized and heat-treated surimi gels as affected by potato starch and egg white: microstructure and water-holding capacity
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Pressurized and heat-treated surimi gels as affected by potato starch and egg white: microstructure and water-holding capacity
چکیده انگلیسی
The influence of potato starch and egg white on water-holding capacity (WHC) and microstructure of surimi gels induced by high pressure (400 and 650 MPa, 10 min) was compared to heat-induced (90°C, 40 min) gels. Gels were made from Alaska pollock and Pacific whiting surimi with salt (2 g/100 g) alone; salt plus 4 g/100 g potato starch; salt plus 1 g/100 g egg white; or salt plus both 4 g/100 g potato starch and 1 g/100 g egg white, treated by high pressure or heat, and then examined by scanning electron microscopy (SEM). Final moisture content was adjusted to 78 g/100 g and WHC was determined using a centrifuge method. SEM demonstrated that the surimi-egg white has a fibrous and homogeneous network structure, whereas surimi-starch exhibited a compact network. When potato starch was added alone or in combination with egg white, the integrity of some starch granules was maintained after pressure treatment, suggesting that high pressures at the 400 and 650 MPa levels do not affect the structure of potato starch. Additive treatment increased WHC of Pacific whiting surimi gels at 400 and 650 MPa with egg white, holding more water than heated gels.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 38, Issue 1, February 2005, Pages 47-57
نویسندگان
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