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 หัวเรื่อง:การใช้โปแตสเซียมโบรเมตและไข่ขาวเพื่อเพิ่มความสามารถในการเกิดเจลของซูริมิ ผู้เขียน: สุแพรวพันธ์ ชุมเรียง,  นางมัทนา แสงจินดาวงษ์, รองศาสตราจารย์ , Kamnung Pluksawanich สื่อสิ่งพิมพ์:pdf AbstractThe effects of potassium bromate and egg white on gel forming ability of threadfin breams and mixed species surimi were studied using gel strength, pH and folding test as assessment. The effect of one and twostep heating was also studied. It was found that potassium bromate at 0.05, 0.10, 0.15, 0.20 and 0.25% could increase gel strength of both surimi samples. The highest gel strength values obtained in threadfin breams and mixed species surimi were at 0.20 and 0.25% potassium bromate, respectively. For egg white, the concentrations used in the study were 1, 2, 3, 4 and 5%. The highest gel strength was obtained with 3 and 3-4% in threadfin breams and mixed species surimi, respectively. Both potassium bromate and egg white slightly lowered the pH of both surimi. The use of potassium bromate in combination with egg white increased gel strength as compared to using either potassium bromate or egg white alone. The highest gel strength was obtained at 3-4% egg white and 0.20-0.25% potassium bromate. It was found that higher gel strength was obtained using two-step heating (40?C 20 min. and 90?C 20 min.)in surimi with potassium bromate, egg white or potassium bromate combined with egg white. |
 Researcherดร. กนกรัตน์ ลิมปิโสภณ, ผู้ช่วยศาสตราจารย์ที่ทำงาน:ภาควิชาวิทยาศาสตร์และเทคโนโลยีการอาหาร คณะอุตสาหกรรมเกษตร สาขาที่สนใจ:Protein chemistry, Utilization of Byproduct from Food Industry, Edible Film based on Protein, Fishery and Meat Technologies, Enzymatic Modification of Protein Functionality for Food Product Resume |
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