PHYSICAL CHARACTERISTICS OF SURIMI AND BACTERIAL CELLULOSE COMPOSITE GEL

In this study, bacterial cellulose (BC) which has high water-absorption-ability was added to dolphin-fish (mahi-mahi) surimi to assess the characteristics of composites gels. Twelve days of Gluconacetobacter xylinum (BCRC12335) fermentation decreased the pH of this medium from 4.0 to 3.6, with nata growth on the surface reaching a thickness oSf about 0.7 cm. Alkali treatment altered BC structure, creating a dense and porous network. This alkali-treated nata (AT-nata) exhibited high water-holding capacity. The critical water content (CWC) of rigidity for mahi-mahi surimi was around 80% and, when surimi water content exceeded the CWC, we found a remarkable decrease in both rigidity and gel strength of the heated surimi. The addition of 5% AT-nata improved the gel strength of the 80% water content heated surimi predominantly by enhancing its breaking force.