EFFECTS OF SOY PROTEIN CONCENTRATE AND XANTHAN GUM ON PHYSICAL PROPERTIES OF SILVER CARP (HYPOPHTHALMICHTHYS MOLITRIX) SURIMI

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

HASANPOUR F.; HOSEINI E.; MOTALEBI A.A.; DARVISH F.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: Iranian Journal of Fisheries Sciences Year:2012 | Volume:11 | Issue:3 Page(s): 518-530

Download Full-Text

Persian Verion

View:

672

Download:

167

Cites:

Information Journal Paper

Title

EFFECTS OF SOY PROTEIN CONCENTRATE AND XANTHAN GUM ON PHYSICAL PROPERTIES OF SILVER CARP (HYPOPHTHALMICHTHYS MOLITRIX) SURIMI

Author(s)

HASANPOUR F. | HOSEINI E. | MOTALEBI A.A. | DARVISH F. | Issue Writer Certificate

Keywords

SURIMIQ3

SOY PROTEIN CONCENTRATEQ2

XANTHAN GUMQ2

GEL-FORMING ABILITYQ2

EXPRESSIBLE MOISTUREQ1

Abstract

Studies were conducted to evaluate the effects of SOY PROTEIN CONCENTRATE (SPC) and XANTHAN GUM (X) on physical properties of SURIMI prepared from Silver carp (Hypophthalmichthys molitrix) using various amount of SOY PROTEIN CONCENTRATE (0, 5 and 10%) and XANTHAN GUM (0, 0.25 and 0.5%) in fish paste during 3 months of frozen storage at -18ºC. Results obtained from folding test showed that the GEL-FORMING ABILITY of the gel treated with commercial blend (4% sorbitol+4% sucrose) was higher than the gels containing SOY PROTEIN CONCENTRATE and XANTHAN GUM (P<0.05). XANTHAN GUM had a harmful effect on gel formation of SURIMI. The lowest EXPRESSIBLE MOISTURE values were reported for the gels containing 10% SPC and commercial blend (4% sorbitol+4% sucrose) that indicated the gels matrix had high water holding capacity (P<0.05). During 3 months of frozen storage at -18ºC, GEL-FORMING ABILITY and water holding capacity of SURIMI were markedly decreased (P<0.05). Results of this studies demonstrated that the samples consisting commercial blend (4% sorbitol+4% sucrose) and 10 % SPC were more acceptable from the viewpoint of water holding capacity and gel forming ability, respectively.

Cites

No record.

References

No record.

Cite

APA: Copy

HASANPOUR, F., HOSEINI, E., MOTALEBI, A.A., & DARVISH, F.. (2012). EFFECTS OF SOY PROTEIN CONCENTRATE AND XANTHAN GUM ON PHYSICAL PROPERTIES OF SILVER CARP (HYPOPHTHALMICHTHYS MOLITRIX) SURIMI. IRANIAN JOURNAL OF FISHERIES SCIENCES, 11(3), 518-530. SID. https://sid.ir/paper/86040/en

Vancouver: Copy

HASANPOUR F., HOSEINI E., MOTALEBI A.A., DARVISH F.. EFFECTS OF SOY PROTEIN CONCENTRATE AND XANTHAN GUM ON PHYSICAL PROPERTIES OF SILVER CARP (HYPOPHTHALMICHTHYS MOLITRIX) SURIMI. IRANIAN JOURNAL OF FISHERIES SCIENCES[Internet]. 2012;11(3):518-530. Available from: https://sid.ir/paper/86040/en

IEEE: Copy

F. HASANPOUR, E. HOSEINI, A.A. MOTALEBI, and F. DARVISH, “EFFECTS OF SOY PROTEIN CONCENTRATE AND XANTHAN GUM ON PHYSICAL PROPERTIES OF SILVER CARP (HYPOPHTHALMICHTHYS MOLITRIX) SURIMI,” IRANIAN JOURNAL OF FISHERIES SCIENCES, vol. 11, no. 3, pp. 518–530, 2012, [Online]. Available: https://sid.ir/paper/86040/en

Related Journal Papers