Bibliographic Details
| Title: |
Effects of Taro Powder on Quality of Silver Carp Surimi Products |
| Authors: |
Yongqi SHI, Pan WANG, Sirui ZHOU, Zhaomin ZHENG, Hang ZOU, Shanglong ZHAO, Enlai ZHANG, Chunxia YAO, Zhiguo TAN |
| Source: |
Shipin gongye ke-ji, Vol 44, Iss 24, Pp 63-71 (2023) |
| Publisher Information: |
The editorial department of Science and Technology of Food Industry, 2023. |
| Publication Year: |
2023 |
| Collection: |
LCC:Food processing and manufacture |
| Subject Terms: |
taro powder, silver carp, surimi products, water-holding capacity, gel properties, flavor quality, Food processing and manufacture, TP368-456 |
| More Details: |
In order to improve the gel properties and flavor quality of silver carp surimi products, frozen silver carp surimi was studied, where the effects of different amounts of taro powder (0, 0.1%, 0.25%, 0.5%, 1%, 1.5% (w/w)) on the water-holding capacity, cooking loss rate, whiteness, moisture distribution, gel properties, sensory quality and odor characteristics of silver carp surimi products were mainly investigated. The results showed that as the additive amount of taro powder increased, the water-holding capacity, hardness, chewiness and gel strength of the surimi products were increased first and then decreased, while the cooking loss rate was decreased first and then increased. When the additive amount of taro powder was 0.25%, the water-holding capacity, hardness, chewiness and gel strength of surimi products were all increased to the maximum values of 78.61%, 1815.65±23.47 g, 1446.85±70.28 g and 831.19 g·cm, respectively, while the cooking loss rate was decreased to the minimum value of 13.42%. When the additive amount of taro powder was 0.1%~0.25%, more taro powder was absorbing water and swelled, and filled in the network structure of surimi protein to lock more water, so that the bound water and immobile water in surimi products were increased continuously, and the gel properties of surimi products were enhanced ultimately. However, when the additive amount of taro powder was greater than 0.25%, too much taro powder would hinder the cross-linking of surimi protein, leading to the increase of free water and the gel properties weakening of surimi products. The sensory evaluation and electronic nose analysis showed that the flavor quality of surimi products could be improved when the optimal amount of taro powder was 0.25%. This study provides a theoretical basis for the production of high quality surimi products. |
| Document Type: |
article |
| File Description: |
electronic resource |
| Language: |
Chinese |
| ISSN: |
1002-0306 |
| Relation: |
https://doaj.org/toc/1002-0306 |
| DOI: |
10.13386/j.issn1002-0306.2023020100 |
| Access URL: |
https://doaj.org/article/7d7d29a5fcc74674af7c056ce9c968ab |
| Accession Number: |
edsdoj.7d7d29a5fcc74674af7c056ce9c968ab |
| Database: |
Directory of Open Access Journals |
