The Addition of Hydrocolloids (Carboxymethylcellulose, Alginate and Konjac) to Improve the Physicochemical Properties and Sensory Characteristics of Fish Sausage Formulated with Surimi Powder
Öz
Fish sausages were prepared using threadfin bream (Nemipterus japonicus) surimi powder, to which 0.5% carboxymethylcellulose (sCMC), 0.5% alginate (ALG), 0.5% konjac (KJC), or no hydrocolloid (SP) was added. A fifth batch was prepared using frozen surimi (FS). The physicochemical properties and sensory characteristics of each sausage type were analyzed. All samples received a grade of 5 in the folding test. However, sCMC, ALG, and KJC had significantly higher (P<0.05) hardness, springiness, and cooking yield values than SP. KJC had significantly improved (P<0.05) gel strength (2255.42 g mm) compared to that of SP (1784.98 g mm). KJC also had better fat retention than sCMC and ALG. Sensory characteristics were evaluated by 12 trained panelists using a quantitative descriptive analysis (QDA). sCMC, ALG, and KJC scored higher than SP for hardness, cohesiveness, and springiness, but the scores were quite close to those of FS. The addition of CMC, alginate, or konjac did not influence the oiliness, fish flavor, and color of fish sausages. Overall, of the hydrocolloids tested, konjac was the best at improving the physicochemical properties and sensory characteristics of sausage prepared with surimi powder, followed by alginate and CMC
Anahtar Kelimeler
Kaynakça
- Andrés-Bello, A., Iborra-Bernad, C., García-Segovia, P. and Martínez-Monzó, J. 2012. Effect of konjac glucomannan (KGM) and carboxymethylcellulose (CMC) on some physico-chemical and mechanical properties of restructured gilthead sea bream (Sparus aurata) products. Food and Bioprocess Technology. doi: 1007/s11947-011-0765-6
- Association of Official Analytical Chemist. (2000). Official methods of analysis (17th ed.). Gaithersburg, MD: Association of Official Analytical Chemist.
- Barbut, S. and Mittal, G. S. 1996. Effects of three cellulose gums on the texture profileand sensory properties of low fat frankfurters. International Journal of Food Science and Technology, 31: 241–247. doi: 1046/j.1365-2621.1996.00337.x
- Cardoso, C., Mendes, R. and Nunes, M. L. 2008. Development of a healthy low-fat fish sausage containing dietary fibre. International Journal of Food Science and Technology, 43(2): 276-283. doi: 1111/j.1365-2621.2006.01430.x
- Carjaval, P. A., Lanier, T. C. and Macdonald, G. 2005. Stabilization of protein surimi In: J. W. Park (Ed.), Surimi and Surimi Seafood, 2nd edition, CRC Press, Boca Raton, Florida: 163–213.
- Carpenter, J. F., Izutsu, K. and Randolph, T. W. 2004. Freezing- and drying-induced perturbations of protein structure and mechanisms of protein protection by stabilizing additives. In: L. R. Rey and J. C. May (Eds.), Freeze-drying/Lyophilization of Pharmaceutical and Biological Products, 2nd edition, Marcel Dekker, New York: 147–186.
- Chin, K. B., Keeton, J. T., Longnecker, M. T. and Lamkey,
The Addition of Hydrocolloids (Carboxymethylcellulose, Alginate and Konjac) to Improve the Physicochemical Properties and Sensory Characteristics of Fish Sausage Formulated with Surimi Powder
Öz
Fish sausages were prepared using threadfin bream (Nemipterus japonicus) surimi powder, to which 0.5% carboxymethylcellulose (sCMC), 0.5% alginate (ALG), 0.5% konjac (KJC), or no hydrocolloid (SP) was added. A fifth batch was prepared using frozen surimi (FS). The physicochemical properties and sensory characteristics of each sausage type were analyzed. All samples received a grade of 5 in the folding test. However, sCMC, ALG, and KJC had significantly higher (P<0.05) hardness, springiness, and cooking yield values than SP. KJC had significantly improved (P<0.05) gel strength (2255.42 g mm) compared to that of SP (1784.98 g mm). KJC also had better fat retention than sCMC and ALG. Sensory characteristics were evaluated by 12 trained panelists using a quantitative descriptive analysis (QDA). sCMC, ALG, and KJC scored higher than SP for hardness, cohesiveness, and springiness, but the scores were quite close to those of FS. The addition of CMC, alginate, or konjac did not influence the oiliness, fish flavor, and color of fish sausages. Overall, of the hydrocolloids tested, konjac was the best at improving the physicochemical properties and sensory characteristics of sausage prepared with surimi powder, followed by alginate and CMC
Anahtar Kelimeler
Kaynakça
- Andrés-Bello, A., Iborra-Bernad, C., García-Segovia, P. and Martínez-Monzó, J. 2012. Effect of konjac glucomannan (KGM) and carboxymethylcellulose (CMC) on some physico-chemical and mechanical properties of restructured gilthead sea bream (Sparus aurata) products. Food and Bioprocess Technology. doi: 1007/s11947-011-0765-6
- Association of Official Analytical Chemist. (2000). Official methods of analysis (17th ed.). Gaithersburg, MD: Association of Official Analytical Chemist.
- Barbut, S. and Mittal, G. S. 1996. Effects of three cellulose gums on the texture profileand sensory properties of low fat frankfurters. International Journal of Food Science and Technology, 31: 241–247. doi: 1046/j.1365-2621.1996.00337.x
- Cardoso, C., Mendes, R. and Nunes, M. L. 2008. Development of a healthy low-fat fish sausage containing dietary fibre. International Journal of Food Science and Technology, 43(2): 276-283. doi: 1111/j.1365-2621.2006.01430.x
- Carjaval, P. A., Lanier, T. C. and Macdonald, G. 2005. Stabilization of protein surimi In: J. W. Park (Ed.), Surimi and Surimi Seafood, 2nd edition, CRC Press, Boca Raton, Florida: 163–213.
- Carpenter, J. F., Izutsu, K. and Randolph, T. W. 2004. Freezing- and drying-induced perturbations of protein structure and mechanisms of protein protection by stabilizing additives. In: L. R. Rey and J. C. May (Eds.), Freeze-drying/Lyophilization of Pharmaceutical and Biological Products, 2nd edition, Marcel Dekker, New York: 147–186.
- Chin, K. B., Keeton, J. T., Longnecker, M. T. and Lamkey,
Ayrıntılar
| Birincil Dil | Türkçe |
|---|---|
| Bölüm | Makaleler |
| Yazarlar | |
| Yayımlanma Tarihi | 1 Ağustos 2013 |
| Yayımlandığı Sayı | Yıl 2013 Cilt: 13 Sayı: 4 |