Impact of lecithin incorporation on gel properties of bigeye snapper (Priacanthus tayenus) surimi |
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| Authors: | Worawan Panpipat Ling-Zhi Cheong Manat Chaijan |
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| Affiliation: | 1. Food Technology and Innovation Research Centre of Excellence, Department of Agro-Industry, School of Agricultural Technology, Walailak University, Nakhon Si Thammarat, 80161 Thailand;2. Department of Food Science and Engineering, School of Marine Science, Ningbo University, Ningbo, 315211 China |
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| Abstract: | Gelling characteristics of bigeye snapper (Priacanthus tayenus) surimi functionalised by lecithin at different concentrations were investigated. Lecithin at ≤1 g 100 g?1 had no impact on breaking force and deformation (P > 0.05). Expressible drip tended to decrease with increasing lecithin level up to 1 g 100 g?1. Lecithin at 1–3 g 100 g?1 improved the whiteness (P < 0.05). Jointed clusters were formed in the gel microstructure with 1 g 100 g?1 lecithin. Gel without and with 1 g 100 g?1 lecithin had the same texture profile and likeness scores (texture, odour and flavour) (P > 0.05). Peroxide value, TBARS content and rancid odour score of gels were changed considerably during refrigerated storage (4 °C/polyethylene bag) for 15 days but lower values of all indices were noticeable in gel with lecithin. Therefore, lecithin at 1 g 100 g?1 was the optimum concentration for stabilising the texture, improving the water holding capacity, whitening the colour and retarding the lipid oxidation of bigeye snapper surimi gel. |
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| Keywords: | Lecithin surimi gel bigeye snapper refrigerated storage quality |
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