Journal
BIORESOURCE TECHNOLOGY
Volume 98, Issue 1, Pages 221-225Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.biortech.2005.11.012
Keywords
surimi; film; bigeye snapper; protein; fish muscle
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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.
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