89B-29 |
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P. ZHOU, M. R. Ginsberg, S. J. Mulvaney, and J. M. Regenstein. Dept. of Food Science, Cornell Univ., Stocking Hall, Ithaca, NY 14853-7201 Flavored gelatin water desserts are very popular. However, commercial gelatin water desserts are generally made of gelatins from pork or non-religiously slaughtered beef, and unacceptable to Jews and Muslims. Some consumers are also concerned about BSE in mammalian gelatins. Fish gelatin could satisfy the requirements of these consumer groups. Our objective was to develop gelatin water desserts from fish gelatin and compare their textural properties with those from mammalian gelatin. Five gelatin water desserts were prepared by dissolving gelatin (3%, w/w) in hot flavored orange drink (12 to 14% sugar, w/w; pH 2.7 to 2.8) and then storing them at 2 to 4 °C for 24 h. Two of them were from fish gelatins (Alaska pollock gelatin with 100 bloom, AG; tilapia gelatin with 275 bloom, TG), two were from mammalian gelatins (pork gelatin with 110 bloom, PG1; pork gelatin with 250 bloom, PG2), and the fifth was from a 1:1 mixture of AG/TG (ATG). Texture profile analysis was done using both compression and puncture tests at 75% deformation. Melting behavior was monitored by the change of storage modulus (G') with temperature increasing at the rate of 2 °C/min. Viscosity of melted gels was determined at 40 °C using a Cannon-Fenske routine viscometer. AG had the highest cohesiveness (0.76 with compression and 0.45 with puncture) but low hardness and gumminess, while TG had low cohesiveness but high hardness and gumminess. AG had the lowest melting temperature (24.1 °C) and sharpest melting transition (3.2 °C), while PG2 had the highest melting temperature (35.6 °C) and ATG had the broadest melting transition (5.9 °C). AG was the most viscous after melting. Fish gelatin water desserts could provide a different texture profile of cohesiveness, hardness and gumminess, and a different melting behavior from mammalian gelatin desserts. This knowledge would be useful in kosher and halal gelatin dessert development.
Session 89B, Aquatic Food Products: Surimi, gels and by-products
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |