TITLE:
Gel-Forming Ability of Rohu as Affected by Egg White Powder Addition
AUTHORS:
Phatthira Sutloet, Warangkana Sompongse, Katsuji Morioka
KEYWORDS:
Rohu (Labeo rohita), Gel-Forming Ability, Kamaboko Gel, Egg White Powder, Washed Gel
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.10 No.8,
August
19,
2019
ABSTRACT: The gel-forming ability of rohu (Labeo rohita) mince with and
without egg white powder (EW) was investigated. Gel from washed mince (washed
gel) was prepared under two setting conditions: kamaboko (40°C) and
modori (60°C). The gel-forming ability of kamaboko and modori gels was improved
by the addition of EW at 2%. The autolytic inhibition of kamaboko gel was
obtained in gel added with 2% EW, and 1% EW of modori gel. No marked change was
observed in the TCA-soluble peptide content of either gel with the addition of
EW above 1%. No effect on the whiteness of both gels was shown after the addition
of EW. The addition of EW exhibited smaller cavities and a more compact fibrous
network in microstructure.