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Gel-Forming Ability of Rohu as Affected by Egg White Powder Addition
Department of Food Science and Technology, Faculty of Science and Technology, Thammasat University, Pathum Thani, Thailand
Department of Food Science and Technology, Faculty of Science and Technology, Thammasat University, Pathum Thani, Thailand
Aquatic Product Utilization Laboratory, Faculty of Agriculture, Kochi University, Nankoku, Japan
- 1 Department of Food Science and Technology, Faculty of Science and Technology, Thammasat University, Pathum Thani, Thailand
- 2 Department of Food Science and Technology, Faculty of Science and Technology, Thammasat University, Pathum Thani, Thailand
- 3 Aquatic Product Utilization Laboratory, Faculty of Agriculture, Kochi University, Nankoku, Japan
Food and Nutrition Sciences·Volume 10 (2019)·Pages 985–996·Published 7 August 2019·DOI10.4236/fns.2019.108070
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Abstract
The gel-forming ability of rohu ( Labeo rohita ) mince with and without egg white powder (EW) was investigated. Gel from washed mince (washed gel) was prepared under two setting conditions: kamaboko (40°C) and modori (60°C). The gel-forming ability of kamaboko and modori gels was improved by the addition of EW at 2%. The autolytic inhibition of kamaboko gel was obtained in gel added with 2% EW, and 1% EW of modori gel. No marked change was observed in the TCA-soluble peptide content of either gel with the addition of EW above 1%. No effect on the whiteness of both gels was shown after the addition of EW. The addition of EW exhibited smaller cavities and a more compact fibrous network in microstructure.
KeywordsRohu (<i>Labeo rohita</i>)Gel-Forming AbilityKamaboko GelEgg White PowderWashed Gel
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