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Sodium Asocorbate Affects Surimi Gel‐forming Properties
Author(s) -
LEE H.G.,
LEE C.M.,
CHUNG K.H.,
LAVERY S.A.
Publication year - 1992
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.1365-2621.1992.tb06853.x
Subject(s) - syneresis , chemistry , food science , sodium , moisture , organic chemistry
Effect of sodium‐L‐ascorbate (SA) on the gel‐forming properties of Alaska pollock surimi was studied with respect to optimum level, surimi quality, gel setting, vacuum chopping, freeze‐thaw and thermal stabilities, and salt and moisture levels. SA significantly improved gel cohesiveness and sensory firmness of fiberized products with maximum strengthening effect at a 0.2% level. Its effectiveness was directly related to surimi quality regardless of vacuum treatment indicating the unimportance of airborne oxygen. Freeze‐syneresis promoted by ascorbatc during frozen storage was moderated by the use of hydrox‐ypropylatcd‐modified starch.