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Effects of water, oil, starch, calcium carbonate and titanium dioxide on the colour and texture of threadfin and hairtail surimi gels
Author(s) -
Hsu ChengKuang,
Chiang BeenHuang
Publication year - 2002
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1046/j.1365-2621.2002.00577.x
Subject(s) - calcium carbonate , titanium dioxide , food science , chemistry , moisture , starch , water content , calcium , texture (cosmology) , chemical engineering , materials science , metallurgy , organic chemistry , geology , geotechnical engineering , artificial intelligence , computer science , engineering , image (mathematics)
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.