Propriétés de coloration et de gélification de surimi en relation avec la méthode de séchage.

Colour and gel forming properties of surimi related to drying method.


A drying effect on the gel forming ability and colour characteristics for threadfin bream (Nemipterus japonicus) surimi was studied. Surimi powder was produced via freeze-, oven- and solar drying; the resulting powders were called freeze-dried surimi powder (FDSP), oven dried surimi powder (ODSP) and solar dried surimi powder (SDSP). Gel forming ability and colour characteristics varied from methods to another. Both ODSP and SDSP failed to form gels even in 10% concentrate while FDSP could form gels in a low concentration (1.2%). Lightness value for FDSP was 92.1 while for ODSP and SDSP were 90.1 and 86.64, respectively. Yellowness values were 9.52, 13, and 19.47 for FDSP, ODSP, and SDSP, respectively. Different drying methods resulted in different properties. According to this, surimi powder produced by freeze-drying show the best colour characteristics and gel forming ability, followed by oven and solar drying respectively.


  • Titre original : Colour and gel forming properties of surimi related to drying method.
  • Identifiant de la fiche : 2007-0409
  • Langues : Anglais
  • Source : ADC 2003. Exploring new frontiers in drying technology through innovation in processes and equipment, product quality enhancement, energy-efficient and environment-friendly operations. Proceedings of the 3rd Asia-Pacific Drying Conference + CD-ROM.
  • Date d'édition : 01/09/2003


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