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Effect of Powdered Cellulose on the Texture and Freeze‐thaw Stability of Surimi‐based Shellfish Analog Products
Author(s) -
YOON K.S.,
LEE C.M.
Publication year - 1990
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1990.tb06023.x
Subject(s) - cellulose , food science , chemistry , shrimp , starch , materials science , organic chemistry , fishery , biology
The cryoprotective property in surimi and the texture‐modifying and freeze‐thaw stabilizing properties in molded (shrimp‐type) and fiberized (crab leg‐type) products of powdered cellulose were studied using Instron testing and sensory evaluation. Particle size, level and manner of incorporation of cellulose with varying combinations of modified starch of sorbitol/sucrose were the main parameters studied. In both molded and fiberized products, compressive force (cohesiveness) and penetration/shear force (firmness) decreased with an increased concentration of cellulose. Cellulose significantly modified texture at 2% by reducing the increase in firmness after freeze‐thaw cycles. Substitution of 2% cellulose for modified starch in surimi‐based products or for cryoprotectants in surimi did not alter freeze‐thaw stability.