Effect of freshness for iced silver carp on gel formation
CSTR:
Clc Number:

TS254.5 TS254.2

  • Article
  • | |
  • Metrics
  • | |
  • Related [20]
  • | | |
  • Comments
    Abstract:

    The correlation between gel formation and gel collapse of surimi processed from iced silver carp in various storage time was compared. Also, the correlation between freshness of carp fish and gel formation was investigated. The experimental results indicated that little relation was found between fish freshness and gel formation of surimi processed from iced carp stored for 0 - 9days under one-step heating at 30t, but the extent of gel collapse was seriously increased with the decrease of fish fish freshness under one-step heating at . When surimi heated one-step at , gel formation was decreased with fish freshness depreciated. Comparing two-step heating at 30 and 85 with one-step heating at 30, the difference of breaking strength between the two was lessened with the decrease of fish freshness. As mentioned above, it is thus evident that the effect of fish freshness on gel formation of carp surimi mainly manifested in gel collapse. Gel formation of fish surimi heated by one-step at 85 was lower with the decrease of fish freshness. The difference of gel strength between two-step heating at 30 85 and one-step heating at 30 became smaller with the decrease of fish freshness, because the region where gel easily collapsed was gone over. However, muscle protein of iced silver carp exhibited rather stable and showed high in gel forming ability.

    Reference
    Cited by
    Comments
    Comments
    分享到微博
    Submit
Get Citation

陈舜胜,王锡昌,周丽萍,福田裕.冰藏鲢的鲜度变化对其鱼糜凝胶作用的影响[J].上海海洋大学学报,2000,(1):45-50.
Chen Shunsheng, Wang Xichang, Zhou Liping, Fukuda Yudaka. Effect of freshness for iced silver carp on gel formation[J]. Journal of Shanghai Ocean University,2000,(1):45-50.

Copy
Share
Article Metrics
  • Abstract:2323
  • PDF: 1983
  • HTML: 0
  • Cited by: 0
History
Article QR Code