Effect of Various Kinds and Amounts of Hydrocolloid on Rheological Properties of Horse Mackerel Surimi

doi:10.7506/spkx1002-6630-200917010

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (17): 52-55.doi: 10.7506/spkx1002-6630-200917010

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Effect of Various Kinds and Amounts of Hydrocolloid on Rheological Properties of Horse Mackerel Surimi

CHEN Hai-hua1,2，XUE Chang-hu2

1. College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China；
2. College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China

Received:2008-10-10 Revised:2009-07-04 Online:2009-09-01 Published:2014-04-14
Contact: CHEN Hai-hua E-mail:haihchen@163.com

Abstract

Abstract:

An MCR101-type rheometer was used to study the effects of various kinds and amounts of hydrocolloid on rheological properties of horse mackerel surimi. The results showed that the single addition of curdlan, tamarind gum, konjac, carragineen, agar and CMC was able to significantly increase the peak of storage modulus (G'm) and storage modulus of 95 ℃ (G'95) during heating and gelation rate (k) and storage modulus of 20 ℃ (G'20) during chilling. Guar gum and alginate both showed little effect on the dynamic rheological properties of horse mackerel surimi while xanthan both gum and pectin exhibited a negative effect on the above dynamic rheological properties. There was a positive correlation between k and G'20, that is, the higher the gelation rate, the stronger the gel strength of surimi gel.

Key words: hydrocolloids, horse makerel, surimi, gel, rheological properties

CLC Number:

TS201.7

CHEN Hai-hua1,2，XUE Chang-hu2. Effect of Various Kinds and Amounts of Hydrocolloid on Rheological Properties of Horse Mackerel Surimi[J]. FOOD SCIENCE, 2009, 30(17): 52-55.

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Effect of Various Kinds and Amounts of Hydrocolloid on Rheological Properties of Horse Mackerel Surimi

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