https://scholars.lib.ntu.edu.tw/handle/123456789/413320
標題: | Effect of storage on the gel-forming properties of yam-containing surimi gels | 作者: | Chung Y.-C. Chiang B.-H. Chen P.-C. Huang P.-C. Hsu C.-K. |
公開日期: | 2007 | 卷: | 42 | 期: | 5 | 起(迄)頁: | 518-522 | 來源出版物: | International Journal of Food Science and Technology | 摘要: | 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. |
URI: | https://scholars.lib.ntu.edu.tw/handle/123456789/413320 | ISSN: | 09505423 | DOI: | 10.1111/j.1365-2621.2005.01146.x |
顯示於: | 食品科技研究所 |
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