Quality characteristics of silver carp surimi gels as affected by okara

Quality characteristics of silver carp surimi gels as affected by okara

The objective of this study was to investigate the effects of okara on the quality of silver carp surimi gels. The characteristics of surimi gels without and with okara (0%, 2%, 4%, 6%, 8%, and 10% w/w) were evaluated by measuring water-holding capacity (WHC), color, sensory, textural, and rheologic...

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Veröffentlicht in:International journal of food properties 2023-09, Vol.26 (1), p.49-64
Hauptverfasser: Wang, Yudong, Tu, Xiaoqin, Shi, Liu, Yang, Hong
Format: Artikel
Sprache:eng
Schlagworte:
Color
Gels
Hypophthalmichthys molitrix
Nutritive value
Okara
Particle size
Rheological property
Sensory
Sensory evaluation
Surimi gel
Texture
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Zusammenfassung:The objective of this study was to investigate the effects of okara on the quality of silver carp surimi gels. The characteristics of surimi gels without and with okara (0%, 2%, 4%, 6%, 8%, and 10% w/w) were evaluated by measuring water-holding capacity (WHC), color, sensory, textural, and rheological properties. With further addition of okara, WHC, breaking force, textural properties, and whiteness were decreased (P
ISSN:1094-2912
1532-2386
DOI:10.1080/10942912.2022.2153863