Effect of Initial Chopping Temperature on Physical Properties of Surimi from Silver Carp

doi:10.7506/spkx1002-6300-200923021

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (23 ): 101-104.doi: 10.7506/spkx1002-6300-200923021

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Effect of Initial Chopping Temperature on Physical Properties of Surimi from Silver Carp

JIAO Dao-long，LU Jian-feng*，ZHANG Wei-wei，LIN Lin，WENG Shi-bing，JIANG Shao-tong

School of Biotechnology and Food Engineering, Hefei University of Technology, Hefei 230009, China

Received:2009-08-10 Online:2009-12-01 Published:2010-12-29
Contact: LU Jian-feng E-mail:lujf@sibs.ac.cn

Abstract

Abstract:

Chopping is one of the most critical procedures for surimi products. In this paper, fresh surimi and frozen surimi was used as raw materials to investigate the effect of initial chopping temperature on physical properties including gel strength, water-holding capacity (WHC), bending test and color of surimi from silver carp (Hypophthalmichthys molitrix). Results indicated that the appropriate initial chopping temperature of fresh surimi was 5－15 ℃ to provide good gel strength and 5－20 ℃ to exhibit excellent WHC; however, the optimal initial chopping temperatures of frozen surimi were 1－15℃ and 5－20℃ to gel strength and WHC, respectively. Taken comprehensive consideration, the optimal initial chopping temperature of surimi was 5－15 ℃.

Key words: silver carp surimi, chopping, temperature, gel property, WHC, bending test, color

CLC Number:

S984.1

JIAO Dao-long，LU Jian-feng*，ZHANG Wei-wei，LIN Lin，WENG Shi-bing，JIANG Shao-tong. Effect of Initial Chopping Temperature on Physical Properties of Surimi from Silver Carp[J]. FOOD SCIENCE, 2009, 30(23 ): 101-104.

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Effect of Initial Chopping Temperature on Physical Properties of Surimi from Silver Carp

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