Effects of Washing and Heating Conditions on Gel Properties of Hybrid Catf ish (Clarias macrocephalus x C. gariepinus)

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FP_13-1R009 (ภาษาไทย)
Published: Jun 24, 2020
Keywords:
Gelation Hybrid catfish Washing condition Heating condition

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Jukkarin Treeinthong
Faculty of Agricultural Technology, Kalasin University
Jiraporn Runglerdkriangkrai
Faculty of Fisheries, Kasetsart University

Abstract

Gel properties of hybrid catfish (Clarias macrocephalus x C. gariepinus) were studied at washing conditions: 1) unwashed (UW) mince and 2) washed (W) mince and heating conditions: 1) one-step heating (1-H) at the range from 30 to 90 oC at 10 oC intervals for 20 min and 2) two-step heating (2-H) at 30 to 80 oC for 20 min and further heating at 90 oC for 20 min. The result showed that W-gels at 2-H had lower breaking force, breaking distance and gel strength but exhibited the higher hardness, water holding capacity and whiteness than those of UW-gels. Two-step heating of UW-gels at 50/90-60/90 oC caused the highest gel strength (P gif.latex?\leq0.05) and the UW-gel degradation was observed at 70/90 oC. Thus, washing step of mince affected the decrease of compactness of protein gel network but could increase the hardness, water holding capacity and whiteness of hybrid catfish gel. Heating at 2-H could improve the gel properties more than that of 1-H.

Article Details

How to Cite
Treeinthong, J., & Runglerdkriangkrai, J. (2020). Effects of Washing and Heating Conditions on Gel Properties of Hybrid Catf ish (Clarias macrocephalus x C. gariepinus). Rajamangala University of Technology Tawan-Ok Research Journal, 13(1), 82–91. Retrieved from https://li01.tci-thaijo.org/index.php/researchjournal2rmutto/article/view/244734
Issue
Vol. 13 No. 1 (2020): Vol 13. No.1(Jan-Jun 2020)
Section
Research article
Author Biographies

Jukkarin Treeinthong, Faculty of Agricultural Technology, Kalasin University

Fishery Technology, Faculty of Agricultural Technology, Kalasin University, Kalasin, 46000

Jiraporn Runglerdkriangkrai, Faculty of Fisheries, Kasetsart University

Department of Fishery Products, Faculty of Fisheries, Kasetsart University, Bangkok, 10900

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