Enhancement of gel strength of bigeye snapper (Priacanthus tayenus

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• 作者：Amjad Balange ; Soottawat Benjakul
• 关键词：Cross-linking ; Phenolic compounds ; Oxygenation ; Quinone ; Gelation ; Surimi ; Bigeye snapper
• 刊名：Food Chemistry
• 出版年：2009
• 出版时间：1 March 2009
• 年：2009
• 卷：113
• 期：1
• 页码：61-70
• 全文大小：765 K

文摘

Effects of different oxidised phenolic compounds (ferulic acid, OFA; tannic acid, OTA; catechin, OCT and caffeic acid, OCF) at different levels (0–0.25 % of protein content) on the properties of gels from bigeye snapper (Priacanthus tayenus) surimi were investigated. Breaking force and deformation of surimi gel varied with types and amounts of oxidised phenolic compounds. Gels added with 0.20 % OFA, 0.05 % OTA, 0.15 % OCF and 0.05 % OCT exhibited the marked increases in both breaking force and deformation, compared with the control (P < 0.05). Those increases were associated with lower expressible moisture content. No increases in both breaking force and deformation were observed when ferulic acid without oxygenation at alkaline pH was added, regardless of amount added (P > 0.05). No changes in the whiteness of gel were found with addition of OFA (P > 0.05), but the decreases in whiteness were noticeable as other oxidised phenolics were incorporated (P < 0.05). Different microstructures were obtained among gels with different oxidised phenolics. The physicochemical properties of natural actomyosin suggest that oxidised phenolics could induce conformational changes and the cross-linking through amino groups or the induction of disulphide bond formation. Therefore, the addition of oxidised phenolic compounds at the optimum level could increase the gel strength of surimi gel.