The effect of whitening agents on the gel-forming ability and whiteness of surimi

Authors :: Wonnop Visessanguan
Yuwathida Kwalumtharn
Soottawat Benjakul
Source :: International Journal of Food Science and Technology. 39:773-781
Publication Year :: 2004
Publisher :: Wiley, 2004.
Abstract: Summary The effect of different concentrations of the whitening agents, calcium carbonate, titanium dioxide and soybean oil, on the gel-forming ability and whiteness of a mixture of bigeye snapper and mackerel surimi was investigated. The whiteness of the surimi gels increased as the concentration of all whitening agents increased (P

Subjects :: food.ingredient
biology
Mackerel
Mineralogy
chemistry.chemical_element
Calcium
biology.organism_classification
Industrial and Manufacturing Engineering
Soybean oil
Gel forming
chemistry.chemical_compound
Vegetable oil
Calcium carbonate
food
chemistry
Titanium dioxide
Food science
Food Science
Whitening Agents

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