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Gel strengthening effect of zinc salts in surimi from yellow stripe trevally

Paper ID Volume ID Publish Year Pages File Format Full-Text
19713 43121 2013 9 PDF Available
Title
Gel strengthening effect of zinc salts in surimi from yellow stripe trevally
Abstract

•Zinc salts at an appropriate level could increase gel strength of surimi.•ZnSO4 showed the higher gel strengthening effect than ZnCl2.•Addition of zinc salts increased whiteness of surimi gel.

Effects of zinc sulphate (ZnSO4) and zinc chloride (ZnCl2) at various levels (0–80 µmol/kg) on the properties of gels from yellow stripe trevally (Selaroides leptolepis) surimi were investigated. Both kamaboko (40/90 °C) and modori (60/90 °C) gels added with ZnSO4 or ZnCl2 up to 60 µmol/kg had the increases in breaking force and deformation (P<0.05), compared with the control. The higher breaking force and deformation were generally found in kamaboko gels added with ZnSO4, compared with ZnCl2 (P<0.05). Whiteness of both kamaboko and modori gels increased with increasing levels of zinc salts (P<0.05). Salt bridge and ionic interactions played a major role in cross-linking of proteins. Kamaboko gel had highly interconnected, denser and finer network with smaller voids when zinc salts, especially ZnSO4 at 60 µmol/kg, was incorporated. Therefore, ZnSO4 at an appropriate level could improve gel strength and whiteness of surimi from dark fleshed fish.

Keywords
Surimi; Divalent cation; Salt bridge; Gelation; Zinc; Cross-linking
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Gel strengthening effect of zinc salts in surimi from yellow stripe trevally
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Publisher
Database: Elsevier - ScienceDirect
Journal: Food Bioscience - Volume 3, September 2013, Pages 1–9
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us