Effect Of Different Hydrocolloids And Cryoprotectants On Physicochemical Properties And Sensory Attributes Of Surimi Based Sausages

The aim of this study was to determine effect of different hydrocolloids and cryoprotectants on physicochemical properties and sensory attributes of surimi based sausages. Sausages in first experiment were formulated using 100% frozen surimi (SP00), 50% frozen surimi and 50% surimi powder (SP50), an...

Full description

Saved in:

Bibliographic Details
Main Author:	Santana, Palestina
Format:	Thesis
Language:	English
Published:	2013
Subjects:	T11.95-12.5 Industrial directories
Online Access:	http://eprints.usm.my/43912/1/Palestina%20Santana24.pdf
Tags:	Add Tag No Tags, Be the first to tag this record!

id	my-usm-ep.43912
record_format	uketd_dc
spelling	my-usm-ep.439122019-04-12T05:26:10Z Effect Of Different Hydrocolloids And Cryoprotectants On Physicochemical Properties And Sensory Attributes Of Surimi Based Sausages 2013-09 Santana, Palestina T11.95-12.5 Industrial directories The aim of this study was to determine effect of different hydrocolloids and cryoprotectants on physicochemical properties and sensory attributes of surimi based sausages. Sausages in first experiment were formulated using 100% frozen surimi (SP00), 50% frozen surimi and 50% surimi powder (SP50), and 100% surimi powder (SP100). The texture profile analysis (TPA) values (hardness, cohesiveness, springiness, and chewiness) and gel strength of SP100 were significantly lower (P < 0.05) than those of the SP00. Sensory analysis using a quantitative descriptive analysis (QDA) showed that hardness, cohesiveness, springiness, and chewiness scores of SP100 were lower than those of SP50 and the SP00. The effect of hydrocolloids (carboxymethylcellulose/CMC, guar gum, pectin, konjac, carrageenan, alginate, and fish gelatin) on surimi gel prepared from surimi powder showed CMC and alginate improved cohesiveness by 47% and 59%, respectively. Konjac improved cohesiveness, springiness, and chewiness by 3%, 15%, 89%, respectively. Overall, the potential hydrocolloid that improved the gel characteristics of surimi powder at level 0.5% were konjac, followed by CMC, and alginate. These three hydrocolloids then were used in sausage formulation. SAalg and SAkjc had higher gel strength (~26 and 28%, respectively) than SP100. SAkjc improved the WHC around 10% relative to SP100. SAcmc, SAalg, and SAkjc had higher QDA scores for springiness and cohesiveness than SP100. 2013-09 Thesis http://eprints.usm.my/43912/ http://eprints.usm.my/43912/1/Palestina%20Santana24.pdf application/pdf en public masters Universiti Sains Malaysia Pusat Pengajian Teknologi Industri
institution	Universiti Sains Malaysia
collection	USM Institutional Repository
language	English
topic	T11.95-12.5 Industrial directories
spellingShingle	T11.95-12.5 Industrial directories Santana, Palestina Effect Of Different Hydrocolloids And Cryoprotectants On Physicochemical Properties And Sensory Attributes Of Surimi Based Sausages
description	The aim of this study was to determine effect of different hydrocolloids and cryoprotectants on physicochemical properties and sensory attributes of surimi based sausages. Sausages in first experiment were formulated using 100% frozen surimi (SP00), 50% frozen surimi and 50% surimi powder (SP50), and 100% surimi powder (SP100). The texture profile analysis (TPA) values (hardness, cohesiveness, springiness, and chewiness) and gel strength of SP100 were significantly lower (P < 0.05) than those of the SP00. Sensory analysis using a quantitative descriptive analysis (QDA) showed that hardness, cohesiveness, springiness, and chewiness scores of SP100 were lower than those of SP50 and the SP00. The effect of hydrocolloids (carboxymethylcellulose/CMC, guar gum, pectin, konjac, carrageenan, alginate, and fish gelatin) on surimi gel prepared from surimi powder showed CMC and alginate improved cohesiveness by 47% and 59%, respectively. Konjac improved cohesiveness, springiness, and chewiness by 3%, 15%, 89%, respectively. Overall, the potential hydrocolloid that improved the gel characteristics of surimi powder at level 0.5% were konjac, followed by CMC, and alginate. These three hydrocolloids then were used in sausage formulation. SAalg and SAkjc had higher gel strength (~26 and 28%, respectively) than SP100. SAkjc improved the WHC around 10% relative to SP100. SAcmc, SAalg, and SAkjc had higher QDA scores for springiness and cohesiveness than SP100.
format	Thesis
qualification_level	Master's degree
author	Santana, Palestina
author_facet	Santana, Palestina
author_sort	Santana, Palestina
title	Effect Of Different Hydrocolloids And Cryoprotectants On Physicochemical Properties And Sensory Attributes Of Surimi Based Sausages
title_short	Effect Of Different Hydrocolloids And Cryoprotectants On Physicochemical Properties And Sensory Attributes Of Surimi Based Sausages
title_full	Effect Of Different Hydrocolloids And Cryoprotectants On Physicochemical Properties And Sensory Attributes Of Surimi Based Sausages
title_fullStr	Effect Of Different Hydrocolloids And Cryoprotectants On Physicochemical Properties And Sensory Attributes Of Surimi Based Sausages
title_full_unstemmed	Effect Of Different Hydrocolloids And Cryoprotectants On Physicochemical Properties And Sensory Attributes Of Surimi Based Sausages
title_sort	effect of different hydrocolloids and cryoprotectants on physicochemical properties and sensory attributes of surimi based sausages
granting_institution	Universiti Sains Malaysia
granting_department	Pusat Pengajian Teknologi Industri
publishDate	2013
url	http://eprints.usm.my/43912/1/Palestina%20Santana24.pdf
_version_	1747821303044243456

Effect Of Different Hydrocolloids And Cryoprotectants On Physicochemical Properties And Sensory Attributes Of Surimi Based Sausages

Similar Items