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Effect of chitin and chitosan on gelling properties of surimi from barred garfish ( Hemiramphus far )
Author(s) -
Benjakul Soottawat,
Visessanguan Wonnop,
Tanaka Munehiko,
Ishizaki Shoichiro,
Suthidham Rujiya,
Sungpech Orapin
Publication year - 2000
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/1097-0010(20010101)81:1<102::aid-jsfa792>3.0.co;2-o
Subject(s) - chitin , chitosan , chemistry , food science , calcium , biochemistry , organic chemistry
The addition of chitin/chitosan significantly increased the breaking force and deformation of gels prepared from barred garfish surimi ( P < 0.05). Addition of 7B chitosan with 65.6% degree of deacetylation (% DD) at the level of 15 mg g −1 resulted in the maximum increases in both breaking force and deformation of suwari and kamaboko gels compared to the control and gels containing chitin or chitosan with other % DD ( P < 0.05). A chitosan concentration of 10 mg g −1 was found to render the highest breaking force of kamaboko gel compared to other concentrations tested ( P < 0.05). Kamaboko gel containing chitosan had an increased breaking force as the calcium chloride concentration increased ( P < 0.05), indicating the role of endogenous transglutaminase in cross‐linking of protein–protein and protein–chitosan conjugates. Therefore the incorporation of chitosan and calcium chloride greatly improved the gelling properties of surimi from barred garfish without changes in colour. © 2000 Society of Chemical Industry