|Title:||Yam affects the antioxidative and gel-forming properties of surimi gels||Authors:||Chiang B.-H.
|Keywords:||Antioxidation;Surimi;Texture;Yam||Issue Date:||2005||Source:||Journal of the Science of Food and Agriculture||Journal Volume:||85||Journal Issue:||14||Start page/Pages:||2385-2390||Abstract:||
The antioxidative activities and textural properties of pollock surimi gels containing four different yams were determined to evaluate the potential of using yam as a health ingredient and an alternative source for starch in surimi-based seafoods. Surimi gels containing 20% fresh yam showed higher £\,£\-diphenyl-£]-pricryl-hydrazyl (DPPH) radicals scavenging activities and total phenolic contents than the gels without yam. Two tested cultivars, 70W34 and 70W35, did not show significant reductions in antioxidative activities when used in surimi gel while three other cultivars revealed species-dependant declines in both the DPPH scavenging activities and total phenolic contents. The surimi gel containing the cultivar 70R20 showed the highest breaking forces and deformations. In general, 20% fresh yam could be used to form a yam-containing surimi gel having similar textural properties with a potato starch containing pollock surimi gel. The dried yam powders might be used at the amount of 30% fresh yam equivalent without causing significant losses of the textural properties of pollock surimi gels. ? 2005 Society of Chemical Industry.
|Appears in Collections:||食品科技研究所|
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