Effect of Whole Pea Powder on Gelatin Quality of Surimi
In order to improve the quality of surimi products,whole pea powder was added to frozen silver carp surimi.The effects of different addition amounts on the gel whiteness,water holding capacity,cooking loss rate,texture properties and sensory quality of surimi were analyzed.The results showed that water holding capacity,sensory scores,hardness,elasticity and chewability in the texture indicators increased first and then decreased with the increase of whole pea powder,and reached the maximum value when the addition amount was 5％.The cooking loss rate of surimi gel showed a decreasing trend,and the change of whiteness was not significant.Compared with the control group,the cohesiveness indexes reflecting the texture characteristics were significantly different(P≤0.05),but the change was not significant when the addition amount was in the range of 1％-6％.The results can provide a theoretical reference for improving the gel properties of freshwater fish surimi.
whole pea powderqualitysurimi productsgel properties
万方数据
维普
