Effects of Water, Oil, Egg White and Starch on the Texture of Cod Surimi Gels by Response Surface Methodology

Hastings, R.; Currall, James E. P.

doi:10.1111/j.1745-4603.1988.tb00413.x

Cited by 11 publications

(7 citation statements)

References 1 publication

Supporting

Mentioning

Contrasting

Order By: Relevance

“…At 4% oil content, 50% reduction in the breaking force value was obtained. Hastings & Currall (1989) reported that corn oil showed a softening effect on cod surimi gels measured by instrumental means, but a reduction of the strength of the gels were not discerned in sensory tests. Another set of experiment was conducted by adding various amounts of oil to golden threadfin bream surimi without adjusting the final moisture content; the results are shown in Table 3.…”

Section: Resultsmentioning

confidence: 99%

Effects of water, oil, starch, calcium carbonate and titanium dioxide on the colour and texture of threadfin and hairtail surimi gels

Hsu

Chiang

2002

Int J of Food Sci Tech

View full text Add to dashboard Cite

The effects of moisture, oil, starch, calcium carbonate and titanium dioxide on the colour and texture properties of surimi gels were studied. Increasing the moisture or oil contents raised the L* values but reduced the b* values. Calcium carbonate and titanium dioxide increased the L* values, while potato starch decreased the b* values. The addition of oil up to the 8% level affected textural properties, but increasing the oil content while maintaining final moisture content constant could significantly decrease the hardness of surimi gels.

show abstract

Section: Resultsmentioning

confidence: 99%

Effects of water, oil, starch, calcium carbonate and titanium dioxide on the colour and texture of threadfin and hairtail surimi gels

Hsu

Chiang

2002

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

“…In assessing the potential of all these fish sources for the industrial production of surimi it should be borne in mind that the properties of any given surimi are amenable to manipulation by the incorporation of other ingredients (Hastings & Currall, 1989). Moreover, the usefulness of surimi as a functional food ingredient may not, in future, be restricted to the production of kamaboko and seafood analogues with their peculiar and demanding requirements.…”

Section: Discussionmentioning

confidence: 99%

“…Methods for moisture content, water-binding capacity (expressed as 'water loss'), p H and assessment of texture of fish gels by the folding test and the Correx Strain Gauge are described by Hastings (1989). All were determined in duplicate except for texture on kamaboko, where 10 measurements were made on each sample with the Correx Strain Gauge, five with the puncture test and four with the double compression test (CR Analyser CR1000, C. Stevens & Son Ltd, Loughton, Essex) (Hastings & Currall, 1989).…”

Section: Properties Measured Instrumentallymentioning

confidence: 99%

The properties of surimi and kamaboko gels from nine British species of fish

Hastings

Keay

Young

1990

Int J of Food Sci Tech

Self Cite

View full text Add to dashboard Cite

This paper describes the preparation and properties of surimi and derived kamaboko gels from a range of British-caught species of teleost (or bony) fish including white fish (fillets, trimmings and skeletons), fatty fish and an elasmobranch (or cartilaginous) fish. The data include yields, moisture and fat contents, water-binding capacities, pH values and Hunter L , a, b colour values as well as sensory and instrumentally measured indices of texture.Cod, haddock and whiting fillets and trimmings of haddock and whiting yielded surimi and derived gels with functional properties most closely approaching those of the Alaska pollack surimi used as a standard. Saithe gave a gel which was firm and elastic but which had a low water-binding capacity and was dark in colour. The fatty fish yielded surimi with some potentially useful functional properties but colour and water-binding capacity were inferior to pollack surimi.

show abstract

“…The measurement of muscle texture was adapted from the method described by Hastings and Currall (1989). Fillet samples (10 mm thick) were packed in polyethylene bags and cooked in a microwave oven provided with a thermocouple sensor, until the core temperature rose above 70°C.…”

Section: Methodsmentioning

confidence: 99%

Influence of ice storage on ray (raja clavata) wing muscle

Pastoriza

Sampedro

1994

J Sci Food Agric

View full text Add to dashboard Cite

Determinations of pH, urea, extractable protein (EP), apparent viscosity (AV), water-binding capacity (WBC), hardness (H), Hunter L, a and b values and sensory evaluation (SE) (raw and cooked), as well as microbiological analysis, were used to study the effects of ice storage on the stability of ray (Raja clavata) muscle. Significant changes were found in pH, bacterial growth and sensory assessment (ammoniacal odour and colour) during the storage period. Urea content, EP, AP, WBC (measured as water loss) and Hunter L value (in cooked muscle) decreased significantly. Statistical analyses did not show significant differences in H and Hunter L value (in raw muscle). The decrease in urea concentration can be described as a linear function of the number of microorganisms suggesting the microbiological character of the process. No dependence was observed between pH or number of microorganisms and EP, whereas AP was much more affected and showed a marked dependence on these two parameters treated independently. The results of this research showed that wings could be stored in ice for 9-10 days without causing important loss of quality. The fish was considered excellent up to day 7 and acceptable after 9 days but unacceptable after 11-12 days onwards. Nonetheless, the shelf-life of the ray in the iced state can vary depending upon the initial state of freshness, handling and the biological conditions of the fish. Microbiological analysis, pH, EP, AV, WBC, SE and Hunter L value have been demonstrated to be factors which could be used to monitor the deterioration of ray during ice storage.

show abstract

Effects of Water, Oil, Egg White and Starch on the Texture of Cod Surimi Gels by Response Surface Methodology

Abstract: i

Cited by 11 publications

References 1 publication

Effects of water, oil, starch, calcium carbonate and titanium dioxide on the colour and texture of threadfin and hairtail surimi gels

Effects of water, oil, starch, calcium carbonate and titanium dioxide on the colour and texture of threadfin and hairtail surimi gels

The properties of surimi and kamaboko gels from nine British species of fish

Influence of ice storage on ray (raja clavata) wing muscle

Contact Info

Product

Resources

About