Effect of Binders on the Quality of Restructured Products from Silver Carp (Hypophthalmichthys molitrix) Surimi
Effect of Binders on the Quality of Restructured Products from Silver Carp (Hypophthalmichthys molitrix) Surimi
Date
2014
Authors
Tripathi, Hemant Hari
Majumdar, R. K.
Deepayan Roy, Deepayan
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologists (India)Cochin
Abstract
The present study deals with the use of wheat flour
and soya flour as additives in thermal gelification
of surimi from silver carp muscle to obtain quality
restructured products. Biochemical and mechanical
properties of restructured products and changes
during storage at -20oC were measured. Water
holding capacity of the gel increased significantly
when wheat flour and soya flour were added as
binders. As regards mechanical properties, the gel
strength, hardness and cohesiveness of gel with
wheat flour showed intermediate value between
control and gel with soya flour. But the springiness
of wheat flour-added gel was superior. After 120
days of storage at -20oC, the wheat flour-added gel
maintained superior quality amongst others. The
study revealed that quality restructured products
could be made with thermally set silver carp surimi
with or without adding any binder, but wheat flourincorporated
gel maintained superior quality up to
a storage period of 120 days.
Description
Keywords
Restructured fish products, silver carp, thermal gel setting, binders, gelification
Citation
Fishery Techn 51 (4) : 252 - 260