89B-5 |
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A. L. HUNT, Dept. of Food Science & Technology, Oregon State Univ., OSU Seafood Research Lab., 2001 Marine Dr., Rm. 253, Astoria, OR 97103-3420, J. W. Park, Dept. of Food Science and Technology, Oregon State Univ. Seafood Laboratory, 2001 Marine Drive #253, Astoria, OR 97103, and A. Handa, Henningsen Foods. Egg white proteins (EW) are commonly added to surimi and surimi seafood products. According to industry communications, preblending dried egg white (DEW) protein with sugar/sorbitol into surimi enhances performance compared to incorporating DEW when gels are prepared. In addition, it has been observed that DEW during setting performs better than whey and soy proteins. However, no studies have been conducted to support these observations. Our objective was to determine the enzyme inhibition, gel enhancement, and blending time effect of three EW samples. In addition to investigate interactions of the EW with the fish protein samples. Three EW samples were investigated: liquid EW (LEW), regular dried EW (RDEW), and special dried EW (SDEW). When preparing the fish protein samples, the respective EW were added along with 4% sugar, 5% sorbitol, and .3% phosphate. In addition, control samples were prepared with no EW and at gel prep, the respective EW was blended with the surimi. For gel analysis, moisture content was adjusted to 78% and 2% salt was added. Gel preparation was conducted at 0, 1, 6, and 12 mo frozen storage. Autolysis was also conducted using Pacific whiting and EW samples were adjusted to equal protein concentration. The b* color values were affected by the concentration of EW added with higher b* at higher EW concentrations. During 5°C setting, the addition of EW significantly enhanced gel texture of Alaska pollock gels. Adjusting for equal protein concentration, the addition of SDEW performed equal to or better than LEW. SDEW showed promise for use in enhancing fish protein gels and minimizing enzyme autolysis in Pacific whiting surimi. The time of blending EW into surimi did not significantly affect gel properties during 6 mo. of frozen storage.
Session 89B, Aquatic Food Products: Surimi, gels and by-products
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |