The Addition of Hydrocolloids (Carboxymethylcellulose, Alginate and Konjac) to Improve the Physicochemical Properties and Sensory Characteristics of Fish Sausage Formulated with Surimi Powder

The Addition of Hydrocolloids (Carboxymethylcellulose, Alginate and Konjac) to Improve the Physicochemical Properties and Sensory Characteristics of Fish Sausage Formulated with Surimi Powder

Fish sausages were prepared using threadfin bream (Nemipterus japonicus) surimi powder, to which 0.5% carboxymethylcellulose (sCMC), 0.5% alginate (ALG), 0.5% konjac (KJC), or no hydrocolloid (SP) was added. A fifth batch was prepared using frozen surimi (FS). The physicochemical properties and sens...

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Veröffentlicht in:Turkish journal of fisheries and aquatic sciences 2013-12, Vol.13 (4), p.561-569
Hauptverfasser: Santana, Palestina, Huda, Nurul, Yang, Tajul Aris
Format: Artikel
Sprache:eng
Schlagworte:
Nemipterus japonicus
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Zusammenfassung:Fish sausages were prepared using threadfin bream (Nemipterus japonicus) surimi powder, to which 0.5% carboxymethylcellulose (sCMC), 0.5% alginate (ALG), 0.5% konjac (KJC), or no hydrocolloid (SP) was added. A fifth batch was prepared using frozen surimi (FS). The physicochemical properties and sensory characteristics of each sausage type were analyzed. All samples received a grade of 5 in the folding test. However, sCMC, ALG, and KJC had significantly higher (P
ISSN:1303-2712
1303-2712
DOI:10.4194/1303-2712-v13_4_01