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Effects of Soy protein concentrate and Xanthan gum on physical properties of Silver carp (Hypophthalmichthys molitrix ) surimi
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F. Hasanpour   , E. Hoseini * , A. A. Motalebi , F. Darvish |
| , ebhoseini@srbiau.ac.ir |
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Abstract: (11556 Views) |
| Studies
were conducted to evaluate the effects of soy protein concentrate (SPC) and
Xanthan gum (X) on physical properties of surimi prepared from Silver carp (Hypophthalmichthys molitrix)
using various amount of soy protein concentrate (0, 5 and 10%) and xanthan gum
(0, 0.25 and 0.5%) in fish paste during 3 months of frozen storage at -18ºC.
Results obtained from folding test showed that the gel-forming ability of the
gel treated with commercial blend (4% sorbitol+4% sucrose) was higher than the
gels containing soy protein concentrate and xanthan gum (P< 0.05). Xanthan
gum had a harmful effect on gel formation of surimi. The lowest expressible
moisture values were reported for the gels containing 10% SPC and commercial
blend (4% sorbitol+4% sucrose) that indicated the gels matrix had high water
holding capacity (P< 0.05). During 3 months of frozen storage at -18ºC,
gel-forming ability and water holding capacity of surimi were markedly decreased
(P<0.05). Results of this studies demonstrated that the samples consisting
commercial blend (4% sorbitol+4% sucrose) and 10 % SPC were more acceptable
from the viewpoint of water holding capacity and gel forming ability,
respectively. |
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| Keywords: Surimi, Soy protein concentrate, Xanthan gum, Gel-forming ability, Expressible moisture |
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Full-Text [PDF 491 kb]
(7208 Downloads)
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Type of Study: Orginal research papers |
Subject:
Fish processing
Received: 2012/08/31 | Accepted: 2015/09/13 | Published: 2015/09/13
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