Effect of Processing Parameters on Gel Properties of Catfish Ham

doi:10.7506/spkx1002-6630-201010024

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (10): 122-128.doi: 10.7506/spkx1002-6630-201010024

• Processing Technology • Previous Articles Next Articles

Effect of Processing Parameters on Gel Properties of Catfish Ham

LIU Hui1，MA Li-zhen2,*，FU Cui-ping1，CHAI Na2，WU Hao-yue2

1. College of Food, Shihezi University, Shihezi 832003, China ；
2. Department of Food Science, Tianjin Agricultural University, Tianjin 300384, China

Received:2009-07-15 Online:2010-05-15 Published:2010-12-29
Contact: MA Li-zhen E-mail:malizhen-6329@163.com

Abstract

Abstract:

A procedure mainly comprising bleaching, salting, blending and cooking was designed for the processing of catfish ham. The effects of the above procedure steps on gel properties (springiness, cohesiveness, hardness, and chewiness) of catfish ham were evaluated by one-factor-at-a-time design method. Results showed that the optimal gel properties of catfish ham with 0.86 springiness and 0.66 cohesiveness were obtained by twice bleaching raw fish meat in 5-fold volume of 5 mg/mL NaCl aqueous solution (5－7 ℃), salting at 4 ℃ for 10 h with 21 mg/mL NaCl addition, chopping for 6 min at 6 ℃ kept stable through cooling with ice pieces, casting into a stainless steel mould and cooking at 85 ℃ for 2.5 h.

Key words: catfish, processing technology, gel properties

CLC Number:

TS254.5

LIU Hui1，MA Li-zhen2,*，FU Cui-ping1，CHAI Na2，WU Hao-yue2. Effect of Processing Parameters on Gel Properties of Catfish Ham[J]. FOOD SCIENCE, 2010, 31(10): 122-128.

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Effect of Processing Parameters on Gel Properties of Catfish Ham

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