83A-11 |
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C.-K. HSU1, S.-T. Chou2, B.-H. Chiang3, and P.-C. Chen1. (1) Biological Science and Technology, Taichung Healthcare and Management University, 500 Liuo-Feng, Taichung, 413, Taiwan, (2) Food and Nutrition, Providence University, No. 200 Chung-Chi Rd., Sa-Lu, 433, (3) Food Science and Technology, National Taiwan University, Taipei The effects of storage time and temperature on the feasibility of using yam (Dioscorea alata) as a functional ingredient in surimi seafood were investigated by measuring the change of antioxidative ability in fresh yam at two storage temperatures. During three months storage period, both the scavenging activities toward a ,a-Diphenyl-b-pricryl-hydrazyl (DPPH) radicals and total phenol content of fresh yam stored at room temperature and 17¢XC decreased with storage time. Although 17¢XC tended to prolong the shelf life of yam, no significant difference was found in the antioxidative ability between the two temperatures. The effect of freezing storage on the antioxidative ability and texture properties of surimi gels containing 20% fresh yam, 5% freeze- or hot-air dried yam powder were also monitored at-20¢XC. It was found that no significant reduction was found in both the DPPH radical scavenging activity and total phenol content for surimi gels containing yam within three months storage. The hardness of the yam-containing surimi gels followed the order: 5% freeze-dried yam > 5% hot-air dried yam > 20% fresh yam.
Session 83A, Aquatic Food Products: Byproducts, mince and surimi
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