Abstract
Pullulan possesses uniquely good structural flexibility and solubility. Surimi is an aquatic product prepared from minced fish flesh, which is washed to remove most lipids, blood, enzymes and sarcoplasmic proteins. However, data on effect of pullulan on gel properties of fish surimi are limited. This study investigated the influence of pullulan at different concentrations (0–2g/100 g wet materials) on the properties of Scomberomorus niphonius surimi gel including the water holding capacity, adhesiveness, cohesiveness and microstructure. The addition of pullulan increased the water holding capacity, adhesiveness and cohesiveness and formed a more stable and ordered three-dimensional gel complex. Therefore, the addition of pullulan increased the gel properties of S. niphonius surimi gel.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: International Journal of Biological Macromolecules
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
