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Effects of additives on the rheological and textural properties of surimi

Ashari, Rozzamri (2018)
Ph.D. thesis, University of Birmingham.

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Abstract

Surimi is a concentrated myofibrillar protein added with several additives. It has been used by seafood industries as an intermediate product to produce various seafood analogues. Due to the current increase in health awareness, consumer demands healthier and less sweeter surimi. The objective of this study is to investigate the rheological and textural properties of surimi added with
different types of additives which is sugar, salt and sago starch. This study is also done to determine the possibility of reducing the amounts of additives added to surimi. Sago starch as an additive to improve the rheological and textural property of surimi is studied. Another concern in the surimi industry is the washing process. The 3 washing cycle procedure produces large amount of water waste. Thus, this study is done to understand the effects of reducing the washing cycle and using nanobubble water on surimi. Results obtained from this research shows that mannitol yields the best results when compared to sucrose and sorbitol. Surimi with 4% (w/w) salt concentration yields the highest gel strength. However, surimi with 1% (w/w) salt concentration which possesses a lower gel strength showed frozen stability up to 6 months. Sago starch was found to increase gel strength up to 11 0%. Washing using medium concentrated nanobubble water ( 11.15 x 1 08 bubbles/ml) was found to
display a high gelling strength with only 2 washing cycle compared to using distilled water.

Type of Work:Ph.D. thesis.
Supervisor(s):Barigou, Mostafa
School/Faculty:Colleges (2008 onwards) > College of Engineering & Physical Sciences
Department:Chemical Engineering
Subjects:TP Chemical technology
Institution:University of Birmingham
ID Code:8412
This unpublished thesis/dissertation is copyright of the author and/or third parties. The intellectual property rights of the author or third parties in respect of this work are as defined by The Copyright Designs and Patents Act 1988 or as modified by any successor legislation. Any use made of information contained in this thesis/dissertation must be in accordance with that legislation and must be properly acknowledged. Further distribution or reproduction in any format is prohibited without the permission of the copyright holder.
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