Effects of freeze-dried Ecklonia cava hot water extract as a gel enhancer for fried fish cakes with threadfin bream (Nemipterus spp.) surimi

被引：1

作者：

Shim, K. B. ^{[1
]}

Nam, K. H. ^{[2
]}

Jeong, Y. G. ^{[2
]}

机构：

[1] Pukyong Natl Univ, Dept Food Sci & Technol, Busan 48513, South Korea

[2] Natl Inst Fisheries Sci, Food Safety & Proc Res Div, Busan 46083, South Korea

来源：

INTERNATIONAL FOOD RESEARCH JOURNAL | 2022年 / 29卷 / 01期

关键词：

Ecklonia cava; fish cake; mannitol; gel strength; threadfin bream surimi; BROWN ALGA; COMPRESSION PROPERTIES; IN-VITRO; MEAT GEL; PHLOROTANNINS; DENATURATION;

D O I：

10.47836/ifrj.29.1.11

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

In the present work, we used threadfin bream (Nemipterus spp.) surimi fish cakes to test the viability of freeze-dried Ecklonia cava hot water extract (ECWE) as a gel enhancer. The effects of freeze-dried ECWE on the gel strength and the colour of the fish cakes were investigated. The gel strength increased in fish cakes incorporated with 0.5% freeze-dried ECWE as compared to the control (no ECWE). The lightness and whiteness values of samples containing ECWE were lower than those of the control samples. Scanning electron microscopy (SEM) observations of fish cakes containing 0.5% freeze-dried ECWE exhibited a finer and more continuous matrix as compared to the control samples. Incorporating 0.5% ECWE improved the gel strength, and produced high-quality emulsions with a finely distributed gel network due to the presence of mannitol and some polyphenolic compounds in freeze-dried ECWE. The use of freeze-dried ECWE in the production of fish cakes is effective as a natural gel enhancer for surimi-based products. (c) All Rights Reserved

引用

页码：98 / 105

页数：8