Effect of the mixtures of squid ink tyrosinase and tannic acid on properties of sardine surimi gel

Effect of the mixtures of squid ink tyrosinase and tannic acid on properties of sardine surimi gel

Effect of the mixture of squid ink tyrosinase (SIT) at 300 and 500 U/g protein and tannic acid (TA) at 0.5 and 1 % (based on protein) with different reaction times (90 and 180 min) on gel properties of sardine surimi was investigated. Surimi gel incorporated with mixture of SIT (500 U/g protein) and...

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Veröffentlicht in:Journal of food science and technology 2016-01, Vol.53 (1), p.411-420
Hauptverfasser: Vate, Naveen Kumar, Benjakul, Soottawat
Format: Artikel
Sprache:eng
Schlagworte:
Additives
Analysis
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
deformation
Enzymes
Fish
Food Science
gels
Moisture content
Nutrition
Original
Original Article
Polyphenols
Proteins
sardines
Sardinops
sensory evaluation
squid
Studies
surimi
Tannic acid
tannins
water content
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Zusammenfassung:Effect of the mixture of squid ink tyrosinase (SIT) at 300 and 500 U/g protein and tannic acid (TA) at 0.5 and 1 % (based on protein) with different reaction times (90 and 180 min) on gel properties of sardine surimi was investigated. Surimi gel incorporated with mixture of SIT (500 U/g protein) and 1 % TA with a reaction time of 90 min had the highest breaking force and deformation ( p  
ISSN:0022-1155
0975-8402
DOI:10.1007/s13197-015-1974-1