Effect of gellan incorporation on gel properties of bigeye snapper surimi

Effects of gellan on gelling properties of surimi from bigeye snapper (Priacanthus macracanthus) were investigated. Two forms of gellan, powder (GLP) and suspension (GLS), were incorporated into surimi to obtain different final concentrations (2–8% based on surimi solid content). Gels added with GLP...

Full description

Saved in:
Bibliographic Details
Published in:Food hydrocolloids 2018-04, Vol.77, p.746-753
Main Authors: Petcharat, Tanyamon, Benjakul, Soottawat
Format: Article
Language:English
Subjects:
Gellan
Microstructure
Sensory analysis
Surimi
Textural property
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Effects of gellan on gelling properties of surimi from bigeye snapper (Priacanthus macracanthus) were investigated. Two forms of gellan, powder (GLP) and suspension (GLS), were incorporated into surimi to obtain different final concentrations (2–8% based on surimi solid content). Gels added with GLP or GLS had the increases in breaking force and hardness as the levels were increased (p 
ISSN:0268-005X
1873-7137
DOI:10.1016/j.foodhyd.2017.11.016