Effect of chitooligosaccharide from squid pen on gel properties of sardine surimi gel and its stability during refrigerated storage

Abstract

SummaryEffect of chitooligosaccharide from squid pen prepared using lipase (COS‐L) at various concentrations (0–30 g kg−1) on gel properties of sardine surimi gel was investigated. Breaking force (BF) and deformation (DF) of gel were increased, when COS‐L level was increased up to 10 g kg−1 (P < 0.05). Water holding capacity and whiteness of gel were improved with the addition of COS‐L than those of control. Gel added with 10 g kg−1 COS‐L had denser network with higher likeness score for all sensory attributes, compared to control. When gel incorporated with 10 g kg−1 COS‐L was stored at 4 °C, BF, DF and whiteness were maintained during 10 days of storage. Textural properties of surimi gel added with COS‐L were higher than those of control throughout storage. Thus, incorporation of 10 g kg−1 COS‐L could improve gel properties of sardine surimi gel and retarded the deterioration of gel properties during refrigerated storage.