Quality characteristics of silver carp surimi gels as affected by okara
ABSTRACTThe objective of this study was to investigate the effects of okara on the quality of silver carp surimi gels. The characteristics of surimi gels without and with okara (0%, 2%, 4%, 6%, 8%, and 10% w/w) were evaluated by measuring water-holding capacity (WHC), color, sensory, textural, and r...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2023-09-01
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| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | https://www.tandfonline.com/doi/10.1080/10942912.2022.2153863 |
| _version_ | 1797202488011522048 |
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| author | Yudong Wang Xiaoqin Tu Liu Shi Hong Yang |
| author_facet | Yudong Wang Xiaoqin Tu Liu Shi Hong Yang |
| author_sort | Yudong Wang |
| collection | DOAJ |
| description | ABSTRACTThe objective of this study was to investigate the effects of okara on the quality of silver carp surimi gels. The characteristics of surimi gels without and with okara (0%, 2%, 4%, 6%, 8%, and 10% w/w) were evaluated by measuring water-holding capacity (WHC), color, sensory, textural, and rheological properties. With further addition of okara, WHC, breaking force, textural properties, and whiteness were decreased (P < 0.05), while springiness of surimi meatballs had no significant difference in sensory evaluation. Storage modulus (G′) and loss modulus (G″) decreased along with increasing okara concentration. However, the sensory evaluation showed it was acceptable for surimi meatballs with 6% okara or less. Among different particle sizes (375, 805, 509, 387, 190, and 34 μm) of okara, surimi gels with 6% okara of larger particle sizes had higher values of hardness, gumminess, chewiness, and breaking force, while those with smaller particle sizes showed higher whiteness, but there was no significant difference on WHC of surimi gels. The storage modulus (G′) and loss modulus (G″) of surimi pastes also decreased with increasing particle sizes of okara. However, sensory evaluation showed no difference on surimi meatballs with different particle sizes of okara. Results demonstrated that okara could be used as an ingredient to improve the quality and nutritional value of surimi-based products. |
| first_indexed | 2024-03-11T18:20:26Z |
| format | Article |
| id | doaj.art-c73e8351615d40e5a3ebf679f70710cf |
| institution | Directory Open Access Journal |
| issn | 1094-2912 1532-2386 |
| language | English |
| last_indexed | 2024-04-24T08:04:14Z |
| publishDate | 2023-09-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | International Journal of Food Properties |
| spelling | doaj.art-c73e8351615d40e5a3ebf679f70710cf2024-04-17T13:20:13ZengTaylor & Francis GroupInternational Journal of Food Properties1094-29121532-23862023-09-01261496410.1080/10942912.2022.2153863Quality characteristics of silver carp surimi gels as affected by okaraYudong Wang0Xiaoqin Tu1Liu Shi2Hong Yang3College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, ChinaCollege of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, ChinaCollege of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, ChinaCollege of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, ChinaABSTRACTThe objective of this study was to investigate the effects of okara on the quality of silver carp surimi gels. The characteristics of surimi gels without and with okara (0%, 2%, 4%, 6%, 8%, and 10% w/w) were evaluated by measuring water-holding capacity (WHC), color, sensory, textural, and rheological properties. With further addition of okara, WHC, breaking force, textural properties, and whiteness were decreased (P < 0.05), while springiness of surimi meatballs had no significant difference in sensory evaluation. Storage modulus (G′) and loss modulus (G″) decreased along with increasing okara concentration. However, the sensory evaluation showed it was acceptable for surimi meatballs with 6% okara or less. Among different particle sizes (375, 805, 509, 387, 190, and 34 μm) of okara, surimi gels with 6% okara of larger particle sizes had higher values of hardness, gumminess, chewiness, and breaking force, while those with smaller particle sizes showed higher whiteness, but there was no significant difference on WHC of surimi gels. The storage modulus (G′) and loss modulus (G″) of surimi pastes also decreased with increasing particle sizes of okara. However, sensory evaluation showed no difference on surimi meatballs with different particle sizes of okara. Results demonstrated that okara could be used as an ingredient to improve the quality and nutritional value of surimi-based products.https://www.tandfonline.com/doi/10.1080/10942912.2022.2153863OkaraParticle sizeSurimi gelTextureColorRheological property |
| spellingShingle | Yudong Wang Xiaoqin Tu Liu Shi Hong Yang Quality characteristics of silver carp surimi gels as affected by okara International Journal of Food Properties Okara Particle size Surimi gel Texture Color Rheological property |
| title | Quality characteristics of silver carp surimi gels as affected by okara |
| title_full | Quality characteristics of silver carp surimi gels as affected by okara |
| title_fullStr | Quality characteristics of silver carp surimi gels as affected by okara |
| title_full_unstemmed | Quality characteristics of silver carp surimi gels as affected by okara |
| title_short | Quality characteristics of silver carp surimi gels as affected by okara |
| title_sort | quality characteristics of silver carp surimi gels as affected by okara |
| topic | Okara Particle size Surimi gel Texture Color Rheological property |
| url | https://www.tandfonline.com/doi/10.1080/10942912.2022.2153863 |
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