Instrumental Texture Profile Analysis (ITPA) of red tilapia mince gel (Oreochromis sp.) added with chitosan and phosphate salts
Journal Title: IOSR Journal of Environmental Science, Toxicology and Food Technology (IOSR-JESTFT) - Year 2018, Vol 12, Issue 3
Abstract
Red tilapia surimi gels (directly heated and kamaboko gels) containing 0.4-2.0% (w/w) chitosan and 0.05-1.0% (w/w) sodium tripolyphosphate were evaluated for textural characteristics and colour. Irrespective of setting temperature, 1.2% chitosan added gels exhibited highest gumminess and hardness whereas 0.4% addition resulted into more elastic gels in both type and highest whiteness in kamaboko gel. In both gels, TPP addition up to 0.1% resulted into harder gels whereas springiness was slightly increased in kamaboko gels but no affect was observed in directly heated gels. In kamaboko gels, highest cohesiveness was obtained in gels with 1% TPP. In kamaboko gel, Highest L value was observed in kamaboko gels containing 0.1% TPP addition (p<0.05). Addition of 0.4% chitosan improved gel colour. In contrast, in directly heated gels, the addition of TPP either decrease or did not exhibit any effect on lightness, yellowness or whiteness of gels. High lightness and high whiteness was exhibited by gels with 0.8% and 1.6% addition of chitosan, respectively, in directly heated gels. The combination of additives and gelling treatment appeared to offer increased technological possibilities with improved textural characteristics and colour in the gelled product.
Authors and Affiliations
Md. Akhter Uzzaman1,2,, Jamilah Bakar1 ,, Russly Abd Rahman1 ,, Roselina Karim1
Keywords
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