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 ที่มา:KASETSART UNIVERSITY FISHERIES RESEARCH BULLETINหัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Quality of Fish Ball from Surimi as Affected by Starch and Sterilizing Conditions) ผู้เขียน: ดร.จิราพร รุ่งเลิศเกรียงไกร, รองศาสตราจารย์ ,  Kriangsak Banlue, ดร.นงนุช รักสกุลไทย, รองศาสตราจารย์ สื่อสิ่งพิมพ์:pdf AbstractEffects of starch and sterilizing conditions on the quality of surimi protein gel formed in fish ball were investigated by measuring gel strength (GS), water holding capacity (WHC), folding test, whiteness and SDS-PAGE. Before sterilization, addition of 5% tapioca flour (TF), corn flour (CF), wheat flour (WF) or modified starch (MS) to SA grade surimi promoted GS offish balls better than that without starch but WHC was not significantly different (p > 0.05). On the contrary, after sterilization at 112 C and 116 C with the Fo values of 3 and 6 min, the GS offish balls with starch decreased at 47-58% more than that without starch which decreased at 11-38% while WHC decreased slightly. Sterilized fish balls without starch had the highest GS at 112?C Fo of 3 min and the highest WHC at 116 C Fo of 3 min. Comparing within fish balls with starch, fish ball with MS and WF sterilized at 116?C Fo 3 min had higher GS than the others. However, the sensory scores of texture and overall liking offish balls with MS heated at 112 C Fo of 3 min and that without starch at 116 C Fo of 3 and 6 min were not significantly different (p > 0.05). The whiteness slightly decreased after sterilization and all samples were rated AA in the folding tests. |
 หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : High Temperature Tolerant Fish Protein Gel Using
Transglutaminase and Sodium Ascorbate) ผู้เขียน:J. Runglerdkriangkrai, K. Banlue, N. Raksakulthai สื่อสิ่งพิมพ์:pdf AbstractTo improve the textural properties of canned fish balls, we studied the influences of commercial
transglutaminase (TGase) and sodium ascorbate on gelling property of threadfin bream surimi retorted
at 116?C for 30 min (Fo 7.8 min). The treatment conditions were 0.2 % TG-B, 0.2 % TG-AK, 0.1 % TGK,
0.2 and 0.3 % sodium ascorbate and 0.1 % TG-K mixed with 0.2 % sodium ascorbate. The test
samples were measured for gel strength, whiteness, water holding capacity, SDS-PAGE and sensory
preference. It was found that thermal processing decreased gel strength, whiteness and water holding
capacity. However, TGase significantly improved the gel strength of heated gel whereas sodium ascorbate
showed less effect on gel strength and lowered whiteness. Addition of 0.2 % TG-B to fish balls improved
gel strength and water holding capacity; and resulted in the high preference scores for appearance,
color, flavor, texture and overall liking at the level of moderate liking after heat treatment. |