 |
|
|
 |
|
|
 |
|
|
|
 |
 |
|
|
|
|
|
|
|
 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. |