EFFECTS OF VARIOUS HYDROCOLLOIDS ON TEXTURAL AND MICROSTRUCTURAL PROPERTIES OF BLACK MOUTH CROAKER (ATROBUCCA NIBE) SURIMI GEL

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HOSSEINI SHEKARABI S.P.; HOSSEINI S.E.; SOLTANI M.; ZOJAJI M.

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Journal: JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ) Year:2014 | Volume:24 | Issue:3 Page(s): 425-437

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Title

EFFECTS OF VARIOUS HYDROCOLLOIDS ON TEXTURAL AND MICROSTRUCTURAL PROPERTIES OF BLACK MOUTH CROAKER (ATROBUCCA NIBE) SURIMI GEL

Author(s)

HOSSEINI SHEKARABI S.P. | HOSSEINI S.E. | SOLTANI M. | ZOJAJI M. | Issue Writer Certificate

Keywords

HYDROCOLLOIDQ2

SURIMI GELQ2

BLACK MOUTH CROAKERQ2

TEXTUREQ2

MICROSTRUCTUREQ2

Abstract

Commercial exploitation of BLACK MOUTH CROAKER stocks in the Oman Sea is currently in progress. Gelling properties of surimi has a direct correlation with the quality of the products made from it. Due to limited information on SURIMI GEL properties of this fish species and effects of different HYDROCOLLOIDs, this study was conducted. Kamabako gel samples with the addition of Iranian tragacanth gum (TG), xanthan gum (XG), chitosan (CS) and whey protein concentrate (WPC) in 1% (w/w) were prepared. Textural characteristics of the samples were carried out by TEXTURE analyzer device and the MICROSTRUCTURE features were determined using electronic scanning electron microscope and ImageJ software. TG treatment (555.50 g) and WPC (503.00 g) showed the highest breaking force among other SURIMI GELs, respectively (P≤0.05). Most parameters of TEXTURE profile analysis were higher than control treatment (P≤0.05). However, all parameters of TEXTURE profile analysis in XG treatment was reduced (P≤0.05). Maximum and minimum number of polygonal in the MICROSTRUCTURE SURIMI GELs were observed in TG (13371 per mm2) and XG treatments (7247 per mm2) (P≤0.05). Best result in enhancing of the textural and microstructural properties of SURIMI GELs were achieved in TG treatment. However, weakest protein network and gel strength were obtained in XG treatment. Breaking force, deformation, hardness parameters and MICROSTRUCTURE attributes of the SURIMI GEL showed that this fish species is an appropriate raw material for the production of high quality surimi.

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APA: Copy

HOSSEINI SHEKARABI, S.P., HOSSEINI, S.E., SOLTANI, M., & ZOJAJI, M.. (2014). EFFECTS OF VARIOUS HYDROCOLLOIDS ON TEXTURAL AND MICROSTRUCTURAL PROPERTIES OF BLACK MOUTH CROAKER (ATROBUCCA NIBE) SURIMI GEL. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), 24(3), 425-437. SID. https://sid.ir/paper/148630/en

Vancouver: Copy

HOSSEINI SHEKARABI S.P., HOSSEINI S.E., SOLTANI M., ZOJAJI M.. EFFECTS OF VARIOUS HYDROCOLLOIDS ON TEXTURAL AND MICROSTRUCTURAL PROPERTIES OF BLACK MOUTH CROAKER (ATROBUCCA NIBE) SURIMI GEL. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ)[Internet]. 2014;24(3):425-437. Available from: https://sid.ir/paper/148630/en

IEEE: Copy

S.P. HOSSEINI SHEKARABI, S.E. HOSSEINI, M. SOLTANI, and M. ZOJAJI, “EFFECTS OF VARIOUS HYDROCOLLOIDS ON TEXTURAL AND MICROSTRUCTURAL PROPERTIES OF BLACK MOUTH CROAKER (ATROBUCCA NIBE) SURIMI GEL,” JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), vol. 24, no. 3, pp. 425–437, 2014, [Online]. Available: https://sid.ir/paper/148630/en

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