Assessing the textural properties of Pacific whiting and Alaska pollock surimi gels prepared with carrot under various heating rates

作者：Moon Ji Hoon; Yoon Won Byong; Park Jae W^*

来源：Food Bioscience, 2017, 20: 12-18.

DOI：10.1016/j.fbio.2017.07.008

• Pacific whiting
• Alaska pollock
• Carrot
• Surimi gel texture
• Heating rate

The effect of heating rates (3, 60 and 160 degrees C/min) on textural and physical properties of Pacific whiting (PW) and Alaska pollock (AP) surimi gels mixed with diced carrot (0%, 3%, 6%, and 9%) were investigated. Surimicarrot mixed pastes were heated ohmically from 5 to 90 degrees C under three different heating rates and chilled immediately in ice/water. As heating rate increased, the hardness and cohesiveness value of PW surimi gels increased and those of AP surimi gels decreased. The hardness and cohesiveness value of PW and AP surimi gels prepared with diced carrot significantly decreased as the carrot content increased at all heating rates (P < 0.05). The shear force value of carrot heated at 160 degrees C/min showed the highest value in both species. The moisture loss (%) of surimi and carrots heated at 160 degrees C/min was significantly lower than other samples heated slowly. Scanning electron microscope revealed that the heating rate significantly influenced the microstructure of surimi gel and carrot in both species.

• 出版日期2017-12