Effect of Ultra-high Pressure-assisted Treatment on Gel Properties of Armored weaselfish Surimi with Soy Protein Isolate

doi:10.7506/spkx1002-6630-201305020

Abstract

Abstract: The single factor experiments and orthogonal design were used to determine and optimize the processing conditions of utral-high pressure-assisted treatment on Armored weaselfish surimi with soy protein isolate. The results showed that the optimum conditions were obtained: 20 ℃, 300 MPa and 15 min of treatment. In addition, the effects of ultrahigh pressure combined with cooking on Armored weaselfish surimi with soy protein isolate were investigated. The optimum combinations were achieved as follows: the surimi treated by the the above mentioned optimized process was then subjected to cooking at 40 ℃ for 60 min and then at 90 ℃ for 30 min. Ultimately, the gel strength of Armored weaselfish surimi with soy protein isolate was up to (561.35 ± 48.21) g?cm.

Key words: ultra high pressure, soy protein isolate, surimi, Armored weaselfish

CLC Number:

TS254.5

YU Hui1,2，CHEN Xiao-e1，CHEN Jie2，FANG Xu-bo1,*，JIANG Xu-hua3. Effect of Ultra-high Pressure-assisted Treatment on Gel Properties of Armored weaselfish Surimi with Soy Protein Isolate[J]. FOOD SCIENCE, 2013, 34(5): 96-99.

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