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PHYSICAL CHARACTERISTICS OF SURIMI AND BACTERIAL CELLULOSE COMPOSITE GEL
Author(s) -
LIN SHIHBIN,
CHEN LICHEN,
CHEN HUIHUANG
Publication year - 2011
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.2009.00533.x
Subject(s) - chemistry , absorption of water , food science , cellulose , water holding capacity , materials science , composite material , organic chemistry
In this study, bacterial cellulose (BC) which has high water‐absorption‐ability was added to dolphin‐fish (mahi‐mahi) surimi to assess the characteristics of composites gels. Twelve days of Gluconacetobacter xylinum (BCRC12335) fermentation decreased the pH of this medium from 4.0 to 3.6, with nata growth on the surface reaching a thickness oSf about 0.7 cm. Alkali treatment altered BC structure, creating a dense and porous network. This alkali‐treated nata (AT‐nata) exhibited high water‐holding capacity. The critical water content (CWC) of rigidity for mahi‐mahi surimi was around 80% and, when surimi water content exceeded the CWC, we found a remarkable decrease in both rigidity and gel strength of the heated surimi. The addition of 5% AT‐nata improved the gel strength of the 80% water content heated surimi predominantly by enhancing its breaking force.PRACTICAL APPLICATIONS In traditional Chinese‐style fish balls, a certain amount of lard is typically added to give heated surimi products a smoother mouth‐feel. In consideration of healthfulness and enhanced gelation properties, plant gums and cellulose gels are now frequently used as lard replacements in surimi products. In this study, bacterial cellulose, which has high water‐absorption ability, was added to mahi‐mahi surimi to assess the characteristics of composites gels. The surimi to which alkali‐treated nata was added demonstrated characteristics of a phase‐separated network mix gel model. The addition of an appropriate level (5% or less) of nata did not diminishing surimi gel gelation properties. The application of nata as a fat replacement and additional dietary fiber source in processed surimi‐based products appears feasible. These results make nata a potentially competitive “high‐fiber‐low‐fat” healthy surimi product emulsifier.