Gel-Forming Ability of Rohu as Affected by Egg White Powder Addition - Food and Nutrition Sciences

FNS > Vol.10 No.8, August 2019

Gel-Forming Ability of Rohu as Affected by Egg White Powder Addition ()

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Download as PDF (Size: 2295KB) PP. 985-996

DOI: 10.4236/fns.2019.108070 514 Downloads 1,470 Views Citations

Author(s)

Phatthira Sutloet¹, Warangkana Sompongse^1*, Katsuji Morioka²

Affiliation(s)

¹Department of Food Science and Technology, Faculty of Science and Technology, Thammasat University, Pathum Thani, Thailand.
²Aquatic Product Utilization Laboratory, Faculty of Agriculture, Kochi University, Nankoku, Japan.

ABSTRACT

The gel-forming ability of rohu (Labeo rohita) mince with and without egg white powder (EW) was investigated. Gel from washed mince (washed gel) was prepared under two setting conditions: kamaboko (40°C) and modori (60°C). The gel-forming ability of kamaboko and modori gels was improved by the addition of EW at 2%. The autolytic inhibition of kamaboko gel was obtained in gel added with 2% EW, and 1% EW of modori gel. No marked change was observed in the TCA-soluble peptide content of either gel with the addition of EW above 1%. No effect on the whiteness of both gels was shown after the addition of EW. The addition of EW exhibited smaller cavities and a more compact fibrous network in microstructure.

KEYWORDS

Rohu (Labeo rohita), Gel-Forming Ability, Kamaboko Gel, Egg White Powder, Washed Gel

Share and Cite:

Sutloet, P. , Sompongse, W. and Morioka, K. (2019) Gel-Forming Ability of Rohu as Affected by Egg White Powder Addition. Food and Nutrition Sciences, 10, 985-996. doi: 10.4236/fns.2019.108070.

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