Study on Improvement Effects of Carrageenan and Gellan Gum on Properties of Silver Carp Surimi-Protein Soybean Compound

Abstract

Abstract: The effect of fat pork on properties of silver carp surimi-protein soybean composite product was studied,as well as the effects of the improvers,carrageenan and gellan gum. The results showed that addition of carrageenan or gellan gum is helpful to improve the properties of silver carp surimi-protein soybean composite product added with fat pork,such as enhance the gel stength,decrease the water loss rate and increase the folding performance. For only adding gellan gum,when the surimi-soybean protein-sweet potato starch-fat pork ratio is 85g:5g:10g:5g,0.2g gellan gum can improve the properties of the composite product to the utmost extent. For only adding carrageenan,when the surimi-soybean protein-sweet potato starch-fat pork ratio is 85g:5g:10g:10g,the improvement effect of 1g carrageenan is the best.

Key words: silver carp surimi, gellan gum, carrageenan, fat pork, texture property

ZHOU Ying-Yue, CAI Sheng-Jie, XU Xiao-Ping, CHEN Ren-Wei. Study on Improvement Effects of Carrageenan and Gellan Gum on Properties of Silver Carp Surimi-Protein Soybean Compound[J]. FOOD SCIENCE, 2008, 29(10): 313-315.

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Study on Improvement Effects of Carrageenan and Gellan Gum on Properties of Silver Carp Surimi-Protein Soybean Compound

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