The effect of egg albumen on the viscoelasticity of crab sticks made from Alaska Pollock and Pacific Whiting surimi

作者：Campo Deano Laura; Tovar Clara^*

来源：Food Hydrocolloids, 2009, 23(7): 1641-1646.

DOI：10.1016/j.foodhyd.2009.03.013

• Egg white
• Gel strength
• Coordination number
• Viscoelasticity
• Pacific Whiting
• Alaska Pollock
• Crab sticks

The influence of the amount of egg albumen contained as a gelation agent in crab sticks made from Alaska Pollock or Pacific Whiting surimi on their viscoelastic properties was examined. Dynamic oscillatory and transient tests allowed a variety of parameters to be measured in order to establish the intensity of the interactions in the protein network which characterize the gel strength. This physical property is fundamental for the nominal quality texture and eating quality of surimi and surimi-based seafood analog products (surimi seafood). Three different egg albumen contents around the nominal value (2%) were studied, namely: 1.5, 2 and 2.5%. The viscoelastic gel strength (A,,) and get strength (S) values obtained in the frequency sweep and creep tests, respectively, were quite consistent. Increasing the protein content of the surimi increased the gel strength of both types of crab sticks (p < 0.05). The optimum egg albumen content was found to be about 1.5% for Alaska Pollock and 2% for Pacific Whiting surimi. Based on these results, the industry could use less albumen in making crab sticks from Alaska Pollock surimi, which surpasses Pacific Whiting surimi in quality.

• 出版日期2009-10