Changes in Physical Properties, Water Holding Capacity and Color of Heat-Induced Surimi Gel Prepared by Emulsification with Fish Oil

• Fukushima Hideto

  National Research Institute of Fisheries Science, Fisheries Research Agency

• Okazaki Emiko

  National Research Institute of Fisheries Science, Fisheries Research Agency

• Noda Seiji

  Tokyo Metropolitan Food Technology Research Center

• Fukuda Yutaka

  National Research Institute of Fisheries Science, Fisheries Research Agency

Bibliographic Information

Other Title

• 魚油乳化した魚すり身加熱ゲルの物性，保水性および色調の変化
• ギョユ ニュウカ シタ サカナ スリミ カネツ ゲル ノ ブッセイ ホスイセイ オヨビ シキチョウ ノ ヘンカ

Abstract

For effective utilization of EPA and DHA in fish oil by addition to surimi-based products, we investigated changes in the physical properties, water holding capacity and color of heat-treated surimi gels prepared from walleye pollack, threadfin bream, white croaker, and Japanese jack mackerel by emulsification with fish oil. The fish oil was emulsified under vigorous mixing conditions with the rotation speed increasing stepwise. Various amounts of fish oil (0-40%) were added to salt-ground surimi paste with a fixed protein-water ratio. The following results were obtained: (1) The breaking strength and breaking strain of the heat-treated gels became greater as the amount of fish oil increased, in spite of the decrease in protein concentration in the mixture of surimi and fish oil. (2) The water holding capacity of heat-induced gels from emulsified surimi also became greater as the amount of fish oil increased, and emulsified oil was not released from the gels even when pressed at 1MPa. (3) The Hunter whiteness of the heat-induced gels increased with addition of fish oil. These results were obtained in surimi gels from all four fish species. It is thought that the interaction of surimi protein and fish oil contributes to the improvement of the gel properties.

Journal

• Nippon Shokuhin Kagaku Kogaku Kaishi

  Nippon Shokuhin Kagaku Kogaku Kaishi 54 (1), 39-44, 2007

  Japanese Society for Food Science and Technology

Keywords

• surimi
• fish oil
• emulsification
• heat-induced gel
• gel strength
• water holding capacity
• whiteness

Details

• CRID: 1390001206409966464
• NII Article ID: 10018466690
• NII Book ID: AN10467499
• DOI: 10.3136/nskkk.54.39
• ISSN: 18816681
• ISSN: 1341027X
• NDL BIB ID: 8609945
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I8609945
• Text Lang: ja
• Data Source:
  • JaLC
  • NDL
  • Crossref
  • CiNii Articles
• Abstract License Flag: Disallowed