Functional Properties of Restructured Surimi Gel Product Prepared from LowValued Short Nose White Tripod Fish (Triacanthus brevirosterus)

摘要

Low valued short nose white tripod fish (Triacanthus brevirosterus) was used for the preparation of minced meat, surimi and restructured surimi gel products. Eight different restructured surimi gel products (RS-1 to RS-8) were prepared using additives such as corn, egg white and casein in different proportions along with the control. Functional properties examined indicated that the control (RS-1) without additives had higher gel strength of 9.05 kgF than other products. RS-4 with egg white had more whiteness (74.75%) and got 'AA' class in folding test. Microstructure of surimi with egg white (RS-4) had less surface cracks and cavities contributing for good functional properties. Thus, RS-4 prepared with egg white could be best suited for surimi based products.