EFFECTS OF EGG WHITE PROTEIN POWDER ON QUALITY CHARACTERISTICS OF COMMON CARP (CYPRINUS CARPIO) SURIMI GEL

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HAJIDUN HABIBALLAH; JAFARPOUR SEYED ALI; REZAEI MASOUD

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Journal: Journal of Fisheries Year:2013 | Volume:66 | Issue:3 Page(s): 283-296

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Title

EFFECTS OF EGG WHITE PROTEIN POWDER ON QUALITY CHARACTERISTICS OF COMMON CARP (CYPRINUS CARPIO) SURIMI GEL

Author(s)

HAJIDUN HABIBALLAH | JAFARPOUR SEYED ALI | REZAEI MASOUD | Issue Writer Certificate

Keywords

COMMON CARPQ2

EGG WHITE POWDERQ2

FUNCTIONAL PROPERTIESQ2

SENSORY EVALUATIONQ2

SURIMIQ2

Abstract

Effects of various concentrations of egg white on texture, color, water holding capacity, viscosity and SENSORY EVALUATION properties of SURIMI prepared from COMMON CARP were investigated. EGG WHITE POWDER was added at 1%, 2% and 3% to the SURIMI paste and mixed thoroughly, and then gels were stuffed into sausage casing and heated in a hot water bath at 90C for 30 min. The analysis resultant SURIMI gel indicated that applied additive improved the FUNCTIONAL PROPERTIES of COMMON CARP SURIMI. Addition of EGG WHITE POWDER caused significant difference (P<0.05) in more indicators such as hardness, cohesiveness, adhesiveness, elasticity, etc at which was proportional to the egg white concentration. However, in terms of color, addition of higher concentration of EGG WHITE POWDER inversely reduced the whiteness of resultant SURIMI gel. The best score by panelists was advocated to the SURIMI with 3% EGG WHITE POWDER.

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APA: Copy

HAJIDUN, HABIBALLAH, JAFARPOUR, SEYED ALI, & REZAEI, MASOUD. (2013). EFFECTS OF EGG WHITE PROTEIN POWDER ON QUALITY CHARACTERISTICS OF COMMON CARP (CYPRINUS CARPIO) SURIMI GEL. JOURNAL OF FISHERIES (IRANIAN JOURNAL OF NATURAL RESOURCES), 66(3), 283-296. SID. https://sid.ir/paper/162191/en

Vancouver: Copy

HAJIDUN HABIBALLAH, JAFARPOUR SEYED ALI, REZAEI MASOUD. EFFECTS OF EGG WHITE PROTEIN POWDER ON QUALITY CHARACTERISTICS OF COMMON CARP (CYPRINUS CARPIO) SURIMI GEL. JOURNAL OF FISHERIES (IRANIAN JOURNAL OF NATURAL RESOURCES)[Internet]. 2013;66(3):283-296. Available from: https://sid.ir/paper/162191/en

IEEE: Copy

HABIBALLAH HAJIDUN, SEYED ALI JAFARPOUR, and MASOUD REZAEI, “EFFECTS OF EGG WHITE PROTEIN POWDER ON QUALITY CHARACTERISTICS OF COMMON CARP (CYPRINUS CARPIO) SURIMI GEL,” JOURNAL OF FISHERIES (IRANIAN JOURNAL OF NATURAL RESOURCES), vol. 66, no. 3, pp. 283–296, 2013, [Online]. Available: https://sid.ir/paper/162191/en

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