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Gelation Characteristics of Mince and Washed Mince From Small-Scale Mud Carp and Common Carp
- Source :
- Journal of Aquatic Food Product Technology. 22:460-473
- Publication Year :
- 2013
- Publisher :
- Informa UK Limited, 2013.
-
Abstract
- Small-scale mud carp (SC, Cirrhina microlepis) and common carp (CC, Cyprinus carpio) are underutilized freshwater fish. The objective of this study was to elucidate the gel-forming ability of mince and washed mince from these species in relation to washing cycles and CaCl2 addition. Protein loss of up to 67% was observed after three-washing cycles of both species, rendering relatively low yield. About 85–90% of total fat was removed from SC flesh after three-washing cycles, but only two-washing cycles were sufficient for fat removal in CC mince. Mince and washed mince of both species did not exhibit severe proteolysis with low autolytic activity at 65°C. SC exhibited superior gel-forming ability to CC. Two- and three-washing cycles in conjunction with a 40°C-preincubation resulted in the highest textural properties of SC and CC, respectively. CaCl2 increased the breaking force of CC and SC mince gels up to 65 and 95% at 0.3 and 0.5% CaCl2, respectively, as compared to without CaCl2. However, it showed neg...
Details
- ISSN :
- 15470636 and 10498850
- Volume :
- 22
- Database :
- OpenAIRE
- Journal :
- Journal of Aquatic Food Product Technology
- Accession number :
- edsair.doi...........3224ec1bceb361ac2582f9a9e2a2d491