期刊
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
卷 45, 期 1, 页码 48-55出版社
WILEY-BLACKWELL
DOI: 10.1111/j.1365-2621.2009.02102.x
关键词
Beef plasma protein; egg white; microbial transglutaminase; protein additive; red tilapia; sodium ascorbate; surimi; tilapia
资金
- Chulalongkorn University
P>Beef plasma protein (BPP) and egg white, at levels of 10, 20 and 30 g kg-1, and sodium ascorbate (SA) and microbial transglutaminase (MTGase), at levels of 1, 2 and 3 g kg-1, were individually added into red tilapia surimi. This gel was set at 40 degrees C for 90 min followed by heating at 90 degrees C for 30 min. Gel qualities were analysed and compared with those of non-supplemented red tilapia control gel. Compared with the control, each additive significantly affected gel strength due to an increase in breaking force. Although BPP could improve texture characteristics, higher addition levels of BPP significantly affected gel whiteness. The addition of SA and MTGase were found to increase surimi gel strength and improve whiteness. Amongst all treatments, the addition of 2 g kg-1 MTGase was found to provide the best gel qualities.
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