2007•Journal of Fujian Agriculture and Forestry UniversityRequires access
Effect of washing and blending on the gel strength of aristichthy nobilis surimi
Men Jin-qiu
Open publisher page 1 citations
Abstract
The effect of washing and blending on the gel strength of aristichthy nobilis surimi was investigated by testing the gel strength of the surimi gels.The results showed that,the better washing conditions of aristichthy nobilis surimi was firstly washing surimi two times with pure water,then three times with salt water of 2.5 g·L-1;during the process the water was six times of surimi mass,the duration was 3 minutes,the temperature was 10-14 ℃,the pH was around 8.The optimum blending conditions were the temperature at about 15 ℃ and duration of 20-30 min.