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Effect of chitooligosaccharide from squid pen on gel properties of sardine surimi gel and its stability during refrigerated storage
Author(s) -
Singh Avtar,
Benjakul Soottawat,
Prodpran Thummanoon
Publication year - 2019
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 - 10.1111/ijfs.14199
Subject(s) - sardine , squid , chemistry , food science , silica gel , chromatography , fish <actinopterygii> , fishery , biology
Summary Effect of chitooligosaccharide from squid pen prepared using lipase ( COS ‐L) at various concentrations (0–30 g kg −1 ) on gel properties of sardine surimi gel was investigated. Breaking force ( BF ) and deformation ( DF ) of gel were increased, when COS ‐L level was increased up to 10 g kg −1 ( P < 0.05). Water holding capacity and whiteness of gel were improved with the addition of COS ‐L than those of control. Gel added with 10 g kg −1 COS ‐L had denser network with higher likeness score for all sensory attributes, compared to control. When gel incorporated with 10 g kg −1 COS ‐L was stored at 4 °C, BF , DF and whiteness were maintained during 10 days of storage. Textural properties of surimi gel added with COS ‐L were higher than those of control throughout storage. Thus, incorporation of 10 g kg −1 COS ‐L could improve gel properties of sardine surimi gel and retarded the deterioration of gel properties during refrigerated storage.