Effects of Water Content and Chopping Method on the Physical Properties of Surimi and Kamaboko

DOI Web Site Web Site 3 Citations 20 References
  • Chen Hui-Huang
    Department of Food Industry, National I-Lan Institute of Agriculture and Technology
  • Lee Yi-Chuan
    Department of Animal Science, National I-Lan Institute of Agriculture and Technology

Bibliographic Information

Other Title
  • Effects of Water Content and Chopping M

Search this article

Abstract

The effects of added water content and chopping methods on the physical properties of spotted shark surimi and kamaboko was investigated. The rigidity of surimi and gel strength of kamaboko decreased with increases in water content. The tensile strength and cohesiveness increased up to 76% water content but decreased at a higher water content. The maximal change rate of water induced physical property was observed at 79-82% water content for rigidity, gel strength and tensile strength but at 76-79% for cohesiveness. The variation of physical properties was under the influence of chopping methods. The spotted shark surimi prepared with a cutting force (provided by a silent cutter) showed an excel in physical properties than that with a grinding force (provided by grinder or mortar). The variation of physical properties within different mechanical force due to conformation was discussed by SEM of surimi.

Journal

  • Fisheries science

    Fisheries science 63 (5), 755-761, 1997

    The Japanese Society of Fisheries Science

Citations (3)*help

See more

References(20)*help

See more

Keywords

Details 詳細情報について

Report a problem

Back to top