The effect of whitening agents on the gel-forming ability and whiteness of surimi

被引：60
|
作者：
Benjakul, S [1 ]
Visessanguan, W
Kwalumtharn, Y
机构：
[1] Songkla Univ, Fac Agroind, Dept Food Technol, Hat Yai 90112, Songkhla, Thailand
[2] Natl Ctr Genet Engn & Biotechnol, Klongluang 12120, Pathumthani, Thailand
来源：
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2004年 / 39卷 / 07期
关键词：
bigeye snapper; calcium carbonate; mackerel; soybean oil; titanium dioxide;
D O I：
10.1111/j.1365-2621.2004.00843.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The effect of different concentrations of the whitening agents, calcium carbonate, titanium dioxide and soybean oil, on the gel-forming ability and whiteness of a mixture of bigeye snapper and mackerel surimi was investigated. The whiteness of the surimi gels increased as the concentration of all whitening agents increased (P < 0.05). Titanium dioxide was a good whitening agent and it had no detrimental effects on gel-forming ability, while oil reduced the gel breaking force and deformation. The addition of calcium carbonate did not result in a marked increase in whiteness, but it did increase the breaking force and deformation to some extent. The different whitening agents showed different influences on the whiteness and gelling characteristics of surimi gel.
引用
收藏
页码：773 / 781
页数：9
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