Journal of Food Processing & Technology

Ali Jafarpour

Publications

• Research Article
  A Comparative Study on Effect of Egg White, Soy Protein Isolate and Potato Starch on Functional Properties of Common Carp (Cyprinus carpio) Surimi Gel
  Author(s): Ali Jafarpour, Habib-Allah Hajiduon and Masoud Rez aieAli Jafarpour, Habib-Allah Hajiduon and Masoud Rez aie
  
  The effect of egg white powder (EWP), potato starch (PS) and soy protein isolate (SPI) at different levels on texture, color and sensory evaluation properties of surimi prepared from common carp was investigated. EWP was added at 1%, 2% and 3%, PS was added at 3%, 6% and 12%, and SPI was added at 10%, 20% and 30%. To evaluate the quality characteristics of the resulting surimi gel, some parameters (viscosity, gel strength, texture profile, waterholding capacity, color and sensory qualities) were analysed. The analyses indicated that the additives enhanced the functional properties of surimi gel prepared from common carp. EWP significantly improved texture properties at the greatest level (3%), whereas for color the best results came from the lowest level (1%). Conversely, PS showed its most significant effect on the surimi texture at the lowest (3%.. View More»
  DOI: 10.4172/2157-7110.1000190

  Abstract PDF