Abstract
A simple effective method of whitening fish mince using titanium dioxide has been developed. The whitener comprised a dispersed titanium dioxide (TiO2) suspension stabilised with xanthan gum (20 g TiO2/1 g xanthan gum/79 ml water) which produced significant whitening of fish mince derived from cod waste. The whitener was incorporated during the mixing stage of conventional fish mince manufacture, and achieved an even spread of coloration. The whitened fish mince was found to be stable to high temperature cooking systems, such as frying. Taste and texture of the fish mince were not affected by the level of xanthan gum and TiO2 used. Xanthan gum and TiO2 were sufficiently heat stable and inert with respect to taste, odour and chemical reactivity, to be suitable for use for such a purpose, unlike other compounds investigated and conventional dispersed fat/oil whiteners. A level of 1 g kg-1 of TiO2 in the fish mince was found to give optimal level. © 1997 SCI.
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