Effect of Powdered Cellulose on the Texture and Freeze‐thaw Stability of Surimi‐based Shellfish Analog Products

Abstract

The cryoprotective property in surimi and the texture-modifying and freeze-thaw stabilizing properties in molded (shrimp-type) and fiberized (crab leg-type) products of powdered cellulose were studied using Instron testing and sensory evaluation. Particle size, level and manner of incorporation of cellulose with varying combinations of modified starch of sorbitol/sucrose were the main parameters studied. In both molded and fiberized products, compressive force (cohesiveness) and penetration/shear force (firmness) decreased with 'an increased'concentration of cellulose. Cellulose significantlv modified texture at 2% by reducing the increase in firmness after freeze-thaw cycles. Substitution of 2% cellulose for modified starch in surimi-based products or for ctyoprotectants in surimi did not alter freeze-thaw stability.

Effects of Rice-related Products on the Textural Properties and Color of Fish Meat Gels Derived from Walleye Pollock (Theragra chalcagramma)

“…The addition of starch to surimi gels has a superior gel-reinforcing effect to those of protein additives (Niwa et al, 1988;Murphy et al 2005). Wheat fiber, as well as cellulose, negatively affects the textual properties of fish meat gel (Yoon and Lee 1990;Sánchez-Alonso et al, 2006). The addition of even a small quantity of oil (i.e.…”

<b>Storage of vacuum-packaged smoked bologna sausage prepared from Nile tilapia

“…Although milk, meat, bread and other products are widely used, reference to fish and its derivates with insoluble dietary fibers is lacking in the literature (ANG; MILLER, 1991;YOON;LEE, 1990;BOLLINGER, 2000). However, the addition of fibers to fish products is highly important to improve the products' functionality, such as water bonds, gelification and others (SÁNCHEZ-ALONSO et al, 2007;ALISHAHI;AÏDER, 2012), but also as a means to develop a functional food with health benefits (BORDERÍAS et al, 2005).…”

Effect of Rice Flour with Different Characteristics on Textural Properties of Heat-Induced Fish Meat Gels from Walleye Pollock (Theragra chalcogramma) without Preheating

“…To our knowledge, there is no report on the relationship between the breaking strain of fish meat gel with an additive and its particle size. Yoon and Lee (1990) reported that surimi gel containing 11 _ 20 μm powdered cellulose has higher penetration force due to its water-absorbing ability. Konoo et al (1997) reported that the breaking strength of gel with starch did not vary with the particle size and its distribution.…”

“…These characteristics may affect the textural properties of fish meat gel with rice flour. Yoon and Lee (1990) reported that surimi gel containing 11 _ 20 μm powdered cellulose particles has a higher penetration force because of its water-absorbing ability.…”

“…These characteristics may affect the textural properties of fish meat gel with rice flour. Yoon and Lee (1990) reported that surimi gel containing 11 _ 20 μm powdered cellulose particles has a higher penetration force because of its water-absorbing ability.Yamashita and Yoneda (1989) also reported that the jelly strength of surimi gel containing small granules (<10 μm) of potato starch was higher than that containing medium (10 _ 40 μm) or large (>40 μm) granules. In addition, the swelling power (waterabsorbing ability) of starch is a major factor that influences the gelreinforcing effect (Yamashita and Yoneda, 1989;Yamazawa, 1991;Hunt et al, 2009).…”