Effect of storage on the gel-forming properties of yam-containing surimi gels
Journal
International Journal of Food Science and Technology
Journal Volume
42
Journal Issue
5
Pages
518-522
Date Issued
2007
Author(s)
Abstract
The breaking forces, deformations and water-holding capacities of pollock surimi gels (PSG) containing 20% fresh Tainung No. 1 (TNG1) yam (Dioscorea alata) stored at room temperature, 17 and 10¢XC, were determined for 12 weeks to evaluate the feasibility of using fresh yam as a healthy ingredient and an alternative source for starch in surimi seafoods. The results showed that the texture properties of TNG 1-PSG decreased during storage regardless of the storage temperatures, except for an insignificant change found in the water-holding capacity at 10¢XC. Most changes in the texture properties occurred within 1 week, thus the use of fresh TNG1 immediately after harvest is required for producing TNG1-PSG with good texture properties. Frozen storage of TNG-PSG was also undertaken at -20¢XC for 6 months. After 6-months of storage, the breaking force and water-holding capacity of TNG1-PSG decreased by about 22% and 19%, respectively. ? 2007 Institute of Food Science and Technology Trust Fund.
Type
journal article