Effects of ultra-high pressure and carrageenan on gelling properties of surimi from silver carp, hypophthalmichthys molitrix

Nongye Jixie Xuebao/Transactions of the Chinese Society of Agricultural Machinery

Volumn 42, Issue 12, 2011, Pages 164-170

  Lu, Jianfeng ^a   Shao, Mingshuan ^a   Lin, Lin ^a   Ye, Yingwang ^a   Chen, Conggui ^a   Jiang, Shaotong ^a  

^a HEFEI UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Carrageenan; Gel strength; Silver carp; Ultra high pressure

Indexed keywords

CARRAGEENANS; GEL STRENGTH; GEL STRENGTHS; GELLING PROPERTIES; MASS PERCENTAGE; OPTIMUM CONDITIONS; ORTHOGONAL EXPERIMENT; PH VALUE; SILVER CARP; TREATMENT CONDITIONS; TWO STAGE; ULTRAHIGH PRESSURE;

EXPERIMENTS; GELATION; GELS; SILVER;

HIGH PRESSURE EFFECTS;

EID: 84855432576     PISSN: 10001298     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (19)

1. Hui Xinyi, Wang Xichang, Tao Ningping. Analysis on water-soluble components of off-flavor in silver carp meat[J]. Journal of Chinese Institute of Food Science and Technology, 2006, 6(1): 189-192.(in Chinese)
2. Xu Y S, Xia W S, Yang F, et al. Effect of fermentation temperature on the microbial and physico chemical properties of silver carp sausages inoculated with Pediococcus pentosaceus[J]. Food Chemistry, 2010, 118(3): 512-518.
3. 1997.
4. Zhang Min, Zhang Jun. A research review of low value freshwater fishes processing and their discards utilization[J]. Journal of Food Science and Biotechnology, 2006, 25(5): 115-120, 126.(in Chinese)
5. Jiménez-Colmenero F, Borderias A J. High-pressure processing of myosystems. Uncertainties in methodology and their consequences for evaluation of results[J]. European Food Research and Technology, 2003, 217(6): 641-645.
6. Apichartsrangkoon A, Ledward D A, Bell A E, et al. Physicochcmical propertics of high pressure treated wheat gluten[J]. Food Chemistry, 1998, 63(2): 215-220.
7. Michon C, Chapuis C, Langendorff V, et al. Structure evolution of carrageenan/milk gels: effect of shearing, carrageenan concentration and nu fraction on rheological behavior[J]. Food Hydrocolloids, 2005, 19(3): 541-547.
8. 2005.
9. Jiao Daolong, Lu Jianfeng, Zhang Weiwei, et al. Effect of initial chopping temperature on physical properties of surimi from silver carp[J]. Food Science, 2009, 30(23): 101-104.(in Chinese)
10. Chen C G, Gerelt B, Jiang S T, et al. Effects of high pressure on pH, water-binding capacity and textural properties of pork muscle gels containing various levels of sodium alginate[J]. Asian-Australasian Journal of Animal Sciences, 2006, 19(11): 1658-1664.
11. Phatcharat S, Benjakul S, Visessanguan W. Effects of washing with oxidising agents on the gel-forming ability and physicochemical properties of surimi produced from bigeye snapper (Priacanthus tayenus)[J]. Food Chemistry, 2006, 98(3): 431-439.
12. Parraravivat J, Morioka K, Shirsaki M, et al. Effect of washing conditions on the removal of lipid from the fatty fish escolar (Lepidocybium flavobrunneum) meat[J]. Journal of Biological Sciences, 2008, 8(1): 34-42.
13. Özogul Y, Özogul F, Kuley E, et al. Biochemical, sensory and microbiological attributes of wild turbot (Scophthalmus maximus), from the Black Sea, during chilled storage[J]. Food Chemistry, 2006, 99(4): 752-758.
14. Benjakula S, Visessanguan W, Thongkaewa C, et al. Comparative study on physicochemical changes of muscle proteins from some tropical fish during frozen storage[J]. Food Research International, 2003, 36(8): 787-795.
15. Romuald C, Christine D L, Marie L A, et al. High-pressure effects on the proteolytic enzymes of sea bass (Dicentrarchus labrax L.) fillets[J]. Journal of Agricultural and Food Chemistry, 2005, 53(10): 3969-3973.
16. Hu Feihua, Lu Haixia, Chen Qing, et al. Effects of ultra-high pressure on gel properties of big head croaker (Collichthys lucidus) surimi[J]. Journal of Fisheries of China, 2010, 34(3): 329-335.(in Chinese)
17. Zhang Qiuqin, Xu Xinglian, Hu Ping, et al. Effects of ultra high pressure processing on meat and meat products[J]. Science and Technology of Food Industry, 2008, 29(12): 267-269.(in Chinese)
18. 2003, 24(3): 12-15.
19. Liu Ru, Qian Man, Xiong Shanbai, et al. Influencing factors of silver carp surimi modori[J]. Journal of Huazhong Agricultural University, 2007, 26(5): 709-713.(in Chinese)