Effect of Powdered Cellulose on the Texture and Freeze‐thaw Stability of Surimi‐based Shellfish Analog Products

摘要

ABSTRACTThe cryoprotective property in surimi and the texture‐modifying and freeze‐thaw stabilizing properties in molded (shrimp‐type) and fiberized (crab leg‐type) products of powdered cellulose were studied using Instron testing and sensory evaluation. Particle size, level and manner of incorporation of cellulose with varying combinations of modified starch of sorbitol/sucrose were the main parameters studied. In both molded and fiberized products, compressive force (cohesiveness) and penetration/shear force (firmness) decreased with an increased concentration of cellulose. Cellulose significantly modified texture at 2 by reducing the increase in firmness after freeze‐thaw cycles. Substitution of 2 cellulose for modified starch in surimi‐based products or for cryoprotectants in surimi did not alter freeze‐t