Gelatin addition improves the nutrient retention, texture and mass transfer of fish balls without altering their nanostructure during boiling

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• 作者：Xiao Feng^a ; ^b ; Caili Fu^c ; Hongshun Yang^a ; ^b ; ^{chmynghs@nus.edu.sg}
• 关键词：Modelling ; Myofibril ; Gelatin ; Matrix assisted laser desorption ionisation time of flight mass spectrometry (MALDI-TOF-MS) ; Atomic force microscopy (AFM)
• 刊名：LWT - Food Science and Technology
• 出版年：2017
• 出版时间：April 2017
• 年：2017
• 卷：77
• 期：Complete
• 页码：142-151
• 全文大小：1992 K
• 卷排序：77

文摘

Exponential and linear models were more suitable to study fish ball mass transfer. Added gelatin increased the mass transfer coefficient of fish balls during boiling. Added gelatin decreased the hardness and chewiness of fish balls. The added gelatin did not affect the nanostructure of fish balls. The added gelatin decreased nutrient loss during boiling.