Combination effect of high pressure treatment and ethanolic extract from coconut husk on gel properties of sardine surimi

Combination effect of high pressure treatment and ethanolic extract from coconut husk on gel... Effects of ethanolic coconut husk extract (ECHE) at various levels (0–0.10 g extract/100 g protein) on gel properties of sardine (Sardinella albella) surimi under different gelling conditions including pressurization at 300 MPa, 30 min (HP); and pressurization, followed by heating (90 °C, 20 min) (HP/H) were investigated. At the same level of ECHE, HP/H gel had the higher breaking force (P < 0.05) than HP counterpart. The increases in breaking force and water holding capacity were observed as the levels of ECHE were increased up to 0.075 g/100 g for all gels, regardless of gelling processes used (P < 0.05). With the addition of 0.075 g/100 g ECHE, breaking force of HP and HP/H were 435 and 577 g, respectively. Lower autolysis of surimi gel was also found in HP/H gel in the presence of ECHE. With addition of ECHE at a concentration of 0.075 g/100 g, HP/H gel had a network with higher connectivity than HP gel and traditional two-step heated gel. Pressurization prior to heating could thus improve quality of sardine surimi gel when ECHE (0.075 g/100 g) was incorporated, in which the breaking force was increased by 69%, compared with that of traditional control gel (without ECHE). http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png LWT - Food Science and Technology Elsevier

Combination effect of high pressure treatment and ethanolic extract from coconut husk on gel properties of sardine surimi

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Publisher
Elsevier
Copyright
Copyright © 2018 Elsevier Ltd
ISSN
0023-6438
D.O.I.
10.1016/j.lwt.2018.01.074
Publisher site
See Article on Publisher Site

Abstract

Effects of ethanolic coconut husk extract (ECHE) at various levels (0–0.10 g extract/100 g protein) on gel properties of sardine (Sardinella albella) surimi under different gelling conditions including pressurization at 300 MPa, 30 min (HP); and pressurization, followed by heating (90 °C, 20 min) (HP/H) were investigated. At the same level of ECHE, HP/H gel had the higher breaking force (P < 0.05) than HP counterpart. The increases in breaking force and water holding capacity were observed as the levels of ECHE were increased up to 0.075 g/100 g for all gels, regardless of gelling processes used (P < 0.05). With the addition of 0.075 g/100 g ECHE, breaking force of HP and HP/H were 435 and 577 g, respectively. Lower autolysis of surimi gel was also found in HP/H gel in the presence of ECHE. With addition of ECHE at a concentration of 0.075 g/100 g, HP/H gel had a network with higher connectivity than HP gel and traditional two-step heated gel. Pressurization prior to heating could thus improve quality of sardine surimi gel when ECHE (0.075 g/100 g) was incorporated, in which the breaking force was increased by 69%, compared with that of traditional control gel (without ECHE).

Journal

LWT - Food Science and TechnologyElsevier

Published: May 1, 2018

References

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