Science and Technology of Food Industry

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Volume 43 Issue 2
Jan.  2022
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LI Yi, TAN Hongyuan, WANG Yuting, et al. Effect of Poria cocos Full Powder on Surimi Gel[J]. Science and Technology of Food Industry, 2022, 43(2): 64−69. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021040222.
Citation: LI Yi, TAN Hongyuan, WANG Yuting, et al. Effect of Poria cocos Full Powder on Surimi Gel[J]. Science and Technology of Food Industry, 2022, 43(2): 64−69. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021040222.
shu

Effect of Poria cocos Full Powder on Surimi Gel

  • College of Biological and Agricultural Resources, Huanggang Normol University, Hubei Key Laboratory of Economic Forest Germplasm Improvement and Resources Comprehensive Utilization, Hubei Collaborative Innovation Center for the Characteristic Resources Exploitation of Dabie Mountains, Huanggang 438000, China

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  • Received Date: April 25, 2021
  • Accepted Date: November 17, 2021
  • Available Online: November 21, 2021
    Graphical Abstract
    • Abstract
  • Taking fresh water surimi and Poria cocos full powder as research subjects, different contents of Poria cocos full powder(0, 1%, 2%, 3%, 4%, 5%) were added into the surimi of silver carp to analyze the effects of water retention, cooking degree, gel strength, whiteness value and texture profile analysis(TPA) index. The results showed that with the increasing of Poria cocos full powder, the water holding capacity, cooking rate and whiteness value of the surimi products all increased first and then decreased. Compared with the blank group, the addition of Poria cocos full powder could significantly improve the gel strength, hardness, elasticity and chewiness of surimi gel. When the Poria cocos full powder was 2%, the best water holding capacity of silver carp surimi products was 80.73%, the maximum gel strength was 642.886 g·cm, the minimum cooking loss rate was 6.94%, and the maximum whiteness value was 79.93. The hardness, elasticity, cohesion, and chewiness all reached the maximum, which were 2299.245 g, 0.973%, 0.859 g, and 1838.410 g, respectively, with the best textural properties. This experiment would provide a theoretical basis for the production of freshwater surimi products.
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    • References (30)
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