Effect of Tofu Powder and Carrageenan on Functionality and Physical Characteristics of Surimi Emulsion Gel

Authors

  • Woralak Panyathitipong Faculty of Agro Industry, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520, Thailand.
  • Yuporn Puechkamut Faculty of Agro Industry, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520, Thailand.

Keywords:

tofu powder, carrageenan, meat emulsion, surimi, microstructure

Abstract

The effect of tofu powder and carrageenan on the functionality, textural parameters and microstructure of surimi emulsion gel were studied. Tofu powder (20, 40, 60 and 80%) was used as a replacement for surimi as a pre-emulsion in the formulation of the emulsion gel. The tofu powder
increased the emulsion stability, water holding capacity (WHC) and hardness of the gels. Microstructural observation supported the texture profile analysis (TPA) and functionality results. Evaluation was carried out on the addition of carrageenan at various concentrations (0.25, 0.5 and 0.75%) to the gel that replaced 80% of the surimi with tofu powder. Increasing carrageenan also improved the stability of the emulsion, WHC and hardness of the gels. Microstructural observation showed that the addition of carrageenan resulted in a smoother and more compact gel network. 

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Published

2010-08-30

How to Cite

Woralak Panyathitipong, and Yuporn Puechkamut. 2010. “Effect of Tofu Powder and Carrageenan on Functionality and Physical Characteristics of Surimi Emulsion Gel”. Agriculture and Natural Resources 44 (4). Bangkok, Thailand:671-79. https://li01.tci-thaijo.org/index.php/anres/article/view/244975.

Issue

Vol. 44 No. 4 (2010): July-August

Section

Research Article

License

online 2452-316X print 2468-1458/Copyright © 2022. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/),
production and hosting by Kasetsart University of Research and Development Institute on behalf of Kasetsart University.