Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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Effect of three additives on gel properties of fish/pork mixed gels[J]. Science and Technology of Food Industry, 2013, (05): 281-284. DOI: 10.13386/j.issn1002-0306.2013.05.071
Citation: Effect of three additives on gel properties of fish/pork mixed gels[J]. Science and Technology of Food Industry, 2013, (05): 281-284. DOI: 10.13386/j.issn1002-0306.2013.05.071
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Effect of three additives on gel properties of fish/pork mixed gels

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  • Effect of soy protein, egg white and transglutaminase (TGase) on gel properties of fish/pork mixed gels were investigated. The results showed that soy protein and liquid egg white enhanced the breaking force and gel strength. In addition, liquid egg white could increase brightness and whiteness of mixed gels, while soy protein could reduce the brightness and whiteness. Transglutaminase also enhanced the gel strength of mixed gels. It was beneficial for forming gel to add transglutaminase after fish chopping with salt, and then add the pork or to add transglutaminase after chopping fish/pork mixture with salt.
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