Abstract
SummaryTextural, rheological, structural and sensorial properties of threadfin bream surimi as influenced by the addition of hyperoside (HyS) at various levels (0%–4%; w/w) were investigated. Surimi gel added with 1% and 2% HyS (HyS1 and HyS2, respectively) had the highest breaking force and deformation (P < 0.05). HyS2 showed the maximum water‐holding capacity, followed by HyS1 (P < 0.05). Whiteness of gel was decreased when the concentration of HyS was higher than 1%. Hardness, springiness, gumminess and chewiness increased with the addition of 1%–2% HyS (P < 0.05). HyS enhanced the connections between surimi proteins as supported by the appearance of some polymerised proteins. No major changes in the secondary structure of myofibrillar proteins in gel were noticed as determined by FTIR. Microstructure also revealed the formation of higher connectivity in the gel network with the addition of 1%–2% HyS. Likeness score for taste and flavour slightly decreased (P < 0.05), but the overall likeness score for HyS1 was still higher than the acceptable limit (score of 5). Therefore, the addition of HyS improved the gelling properties of threadfin surimi gel, which could be claimed as a functional food due to the several health benefits of HyS. Nevertheless, future studies should be conducted to reduce the bitterness associated with HyS incorporation.
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