Loading...
Effect of tofu powder and carrageenan on functionality and physical characteristics of surimi emulsion gel
Author(s)
Panyathitipong, Woralak
Puechkamut, Yuporn
Date Issued
July 1, 2010
Type
Article
Abstract
The effect of tofu powder and carrageenan on the functionality, textural parameters and microstructure of surimi emulsion gel were studied. Tofu powder (20,40, 60 and 80%) was used as a replacement for surimi as a pre-emulsion in the formulation of the emulsion gel. The tofu powder increased the emulsion stability, water holding capacity (WHC) and hardness of the gels. Microstructural observation supported the texture profile analysis (TPA) and functionality results. Evaluation was carried out on the addition of carrageenan at various concentrations (0.25,0.5 and 0.75%) to the gel that replaced 80% of the surimi with tofu powder. Increasing carrageenan also improved the stability of the emulsion, WHC and hardness of the gels. Microstructural observation showed that the addition of carrageenan resulted in a smoother and more compact gel network.
Citation
Kasetsart Journal Natural Science, 44(4), 671-679, 2010