Property of Fish Gelatin gel as Affected by the Incorporation of Gellan and Calcium Chloride

Property of Fish Gelatin gel as Affected by the Incorporation of Gellan and Calcium Chloride Properties of fish gelatin (FG) gel as affected by gellan (GL) at different levels (2.5–7.5% FG substitution) in combination with calcium chloride (CaCl2) at various concentrations (3–9 mM) were studied. Gel strength and hardness of FG/GL mixed gel increased as the levels of GL increased (P < 0.05). Increasing CaCl2 concentration also resulted in the increases in both gel strength and hardness of mixed gel when GL at the same level was incorporated (P < 0.05). Conversely, the increasing GL and CaCl2 levels caused a decrease in springiness but an increase in syneresis of mixed gels (P < 0.05). Gelling and melting temperatures were increased in the mixed gel as levels of GL and CaCl2 increased. L*- and b*-values of mixed gels decreased, whereas ∆E*-value increased with increasing GL and CaCl2 levels (P < 0.05). Microstructure studies revealed that denser structure with smaller voids in gel network was observed in the mixed gel in the presence of CaCl2 at higher levels. However, mixed gels incorporated with GL above 5%, regardless of CaCl2 levels, yielded the lower likeness score than FG gel (control) (P < 0.05). The addition of GL at low level (2.5%) with CaCl2 (up to 6 mM) had no adverse effect on sensory property of mixed gels but could improve gelling property of FG via increasing gel strength and gelling point. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Food Biophysics Springer Journals

Property of Fish Gelatin gel as Affected by the Incorporation of Gellan and Calcium Chloride

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Publisher
Springer US
Copyright
Copyright © 2017 by Springer Science+Business Media New York
Subject
Chemistry; Food Science; Biological and Medical Physics, Biophysics; Analytical Chemistry
ISSN
1557-1858
eISSN
1557-1866
D.O.I.
10.1007/s11483-017-9489-0
Publisher site
See Article on Publisher Site

Abstract

Properties of fish gelatin (FG) gel as affected by gellan (GL) at different levels (2.5–7.5% FG substitution) in combination with calcium chloride (CaCl2) at various concentrations (3–9 mM) were studied. Gel strength and hardness of FG/GL mixed gel increased as the levels of GL increased (P < 0.05). Increasing CaCl2 concentration also resulted in the increases in both gel strength and hardness of mixed gel when GL at the same level was incorporated (P < 0.05). Conversely, the increasing GL and CaCl2 levels caused a decrease in springiness but an increase in syneresis of mixed gels (P < 0.05). Gelling and melting temperatures were increased in the mixed gel as levels of GL and CaCl2 increased. L*- and b*-values of mixed gels decreased, whereas ∆E*-value increased with increasing GL and CaCl2 levels (P < 0.05). Microstructure studies revealed that denser structure with smaller voids in gel network was observed in the mixed gel in the presence of CaCl2 at higher levels. However, mixed gels incorporated with GL above 5%, regardless of CaCl2 levels, yielded the lower likeness score than FG gel (control) (P < 0.05). The addition of GL at low level (2.5%) with CaCl2 (up to 6 mM) had no adverse effect on sensory property of mixed gels but could improve gelling property of FG via increasing gel strength and gelling point.

Journal

Food BiophysicsSpringer Journals

Published: Jun 8, 2017

References

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