EVALUATION OF FREEZE-DRIED SURIMI FROM TILAPIA AND FAT SLEEPER AS EMULSIFIERS EVALUACIÓN DE SURIMI LIOFILIZADO DE TILAPIA Y DORMIDOR COMO EMULSIFICANTES EVALUACIÓN DE SURIMI LIOFILIZADO DE TILAPIA E DORMIDOR COMO EMULSIFICANTES

IF 2 4区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

CyTA - Journal of Food Pub Date : 1999-12-01 DOI:10.1080/11358129909487604

J. A. Ramírez, R. Díaz-Sobac, O. G. Morales, M. Vázquez

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引用次数: 20

Abstract

Abstract Resumen Resumo Surimi is mainly used as a structural ingredient in the formulation of seafood analogs. Additionally, freeze-dried surimi may be employed as an emulsifying agent in sausage products. The objective of this work was to evaluate the emulsifying capacity of the freeze-dried surimi in a 50:50 water: oil model emulsion system. Freeze-dried surimi was obtained from fat sleeper (Dormitator maculatus) and tilapia (Orochromis nilotica). Surimi was added at the levels of 0.1, 0.3 or 0.5 %, and emulsions were formed at 15°C, 25°C or 35°C. The drainage kinetic ratio was calculated. The highest emulsion stability was obtained performing at the highest level of surimi concentration and the highest temperature. Freeze-dried surimi from fat sleeper had better emulsification properties than tilapia surimi, obtaining a good emulsion stability included using the lowest temperature. Both products have potential as ingredient in meat emulsions. Results obtained in this work show that surimi proteins can...

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摘要resume鱼糜resume鱼糜在海产品类似物的配方中主要用作结构成分。此外，冻干鱼糜可作为香肠制品中的乳化剂。本研究的目的是评价冷冻干燥鱼糜在50:50水:油模型乳化体系中的乳化能力。冻干鱼糜取自脂肪鱼()和罗非鱼(Orochromis nilotica)。以0.1%、0.3%或0.5%的水平加入鱼糜，在15℃、25℃或35℃下形成乳剂。计算了排水动力学比。在鱼糜浓度最高、温度最高的条件下，乳状液的稳定性最高。脂枕鱼糜冻干乳化性能优于罗非鱼鱼糜，在低温条件下具有良好的乳化稳定性。这两种产品都有可能作为肉乳剂的成分。本研究结果表明，鱼糜蛋白可以…

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来源期刊

CyTA - Journal of Food 农林科学-食品科技

CiteScore

4.70

自引率

0.00%

发文量

审稿时长

3 months

期刊介绍： CyTA – Journal of Food is an Open Access journal that publishes original peer-reviewed research papers dealing with a wide range of subjects which are essential to the food scientist and technologist. Topics include: chemical analysis of food; additives and toxins in food; sensory, nutritional and physiological aspects of food; food microbiology and biotechnology; changes during the processing and storage of foods; effect of the use of agrochemicals in foods; quality control in food; and food engineering and technology.