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Gel Strength Increased in Low‐Grade Heat‐Set Surimi with Blended Phosphates
Author(s) -
NIELSEN R.G.,
PlGOTT G.M.
Publication year - 1994
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.1365-2621.1994.tb06940.x
Subject(s) - phosphate , chemistry , cryoprotectant , extrusion , sodium , chemical engineering , food science , materials science , composite material , biochemistry , organic chemistry , embryo , engineering , cryopreservation , biology , microbiology and biotechnology
The gel strength of commercial surimi was increased by addition of phosphate blends. Further increases were obtained by complete replacement of sodium tripolyphosphate with blended phosphates. This increase in gel strength may allow a reduction in NaCl used to solubilize the surimi and partial replacement of sugars, used as cryoprotectants, by protein or cellulose gels. Phosphate blends also permit nonisothermal flow of surimi, allowing the application of extrusion machinery and processing techniques to produce final products at the site of surimi production.