Premium
Sardine Surimi Gels as Affected by Salt Concentration, Blending, Heat Treatment and Moisture
Author(s) -
ALVAREZ C.,
COUSO I.,
TEJADA M.
Publication year - 1995
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.1365-2621.1995.tb09842.x
Subject(s) - sardine , salt (chemistry) , moisture , chemistry , food science , water content , chromatography , salt solution , fish <actinopterygii> , fishery , organic chemistry , biology , geotechnical engineering , engineering
The effects of simultaneous modification of salt concentration, blending time, moisture content and heat treatment at different setting and cooking temperatures and time on characteristics of sardine ( Surdina pilchardus ) surimi gels was examined using a randomized incomplete block design. Maximum gel strength (GS) was obtained at highest salt concentrations and 78% moisture. Pre‐setting was required to achieve acceptable gel quality. Highest GS values were found in gels set for 30–60 min at 35°C prior to heating at 90°C for 40 min. However, GS decreased after prolonged heating at 90°C. Gels set at 25, 35 and 40°C for 90 min had lower GS values when heated at 90°C for 40 min but were stable during further heating.