Quality and Chilling Properties of Kamaboko Gels from Grass Carp and Sliver Carp

doi:10.7506/spkx1002-6630-201210061

Abstract

Abstract: The nutrition compositions and properties of kamaboko gels prepared from grass carp and sliver carp were compared. Hardness, springiness, water-holding capacity, whiteness, aerobic bacterial count, total volatile basic nitrogen (TVB-N) and thiobarbituric acid reactive substances (TBARS) were determined during chilling storage at －2 ℃. Results indicated that there were no significant difference in contents of water, fat and ash between kamaboko gels from grass carp and sliver carp. However, total protein content in gel from sliver carp was significantly higher than that from grass carp. Water-holding capacity and springiness revealed a gradual decrease, but hardness and whiteness revealed an increase within 28－35 d and then a decline. Aerobic bacterial count, TVB-N and TBARS exhibited an increase during storage. The shelf life of kamaboko gels could be reached to 56 days under the conditions of vacuum packaging and chilling storage.

Key words: grass carp, silver carp, kamaboko gels, chilling storage

CLC Number:

S986.1

AOTe-hai，MIHong-bo，MAOLin-chun. Quality and Chilling Properties of Kamaboko Gels from Grass Carp and Sliver Carp[J]. FOOD SCIENCE, 2012, 33(10): 293-297.

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Quality and Chilling Properties of Kamaboko Gels from Grass Carp and Sliver Carp

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