Effect of phosphate compounds on gel-forming ability of surimi from bigeye snapper (Priacanthus tayenus) |
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Authors: | Orawan Julavittayanukul Soottawat Benjakul Wonnop Visessanguan |
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Affiliation: | aDepartment of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand;bNational Center for Genetic Engineering and Biotechnology, National Science and Technology Development Agency, 113 Paholayothin Rd., Klong 1, Klong Luang, Pathumthani 12120, Thailand |
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Abstract: | The properties of surimi gel from bigeye snapper (Priacanthus tayenus) added with various phosphate compounds (sodium pyrophosphate, PP; sodium tripolyphosphate, TPP; and sodium hexametaphosphate, HMP) at different levels (0%, 0.05%, 0.1%, 0.3% and 0.5% w/w) and heated under various conditions were studied. Kamaboko and directly heated gels from bigeye snapper surimi added with 0.05% PP had the increase in breaking force and deformation by 17.35% and 11.52%, and 13.54% and 3.53%, respectively, compared with the control gel (without PP addition). At the same level used (0.05%), TPP had no influence, but HMP exhibited a detrimental effect on kamaboko gel. The addition of PP (0.025%) in combination with 50 mmol CaCl2/kg increased the breaking force by 38.68% as compared with the control gel (without additives), suggesting that the sufficient amount of CaCl2 could enhance the setting of the gel. Generally, the marked decrease in breaking force with the coincidental increased expressible moisture was observed when the excessive amount of phosphate compounds was used (p<0.05). Microstructure study revealed that a gel with a fine network was formed with addition of PP. Therefore, the addition of PP in combination with CaCl2 could increase the gel strength as well as water holding capacity of surimi gel. |
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Keywords: | Phosphate compounds Gelation Surimi Setting |
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