The effect of whitening agents on the gel-forming ability and whiteness of surimi

Authors

  • Soottawat Benjakul,

    Corresponding author
    1. Department of Food Technology, Faculty of Agro-Industry Prince of Songkla University, Hat Yai, Songkhla, Thailand 90112
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  • Wonnop Visessanguan,

    1. National Center for Genetic Engineering and Biotechnology 113 Paholyothin Rd., Klong1, Klong Luang, Pathumthani, Thailand 12120
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  • Yuwathida Kwalumtharn

    1. Department of Food Technology, Faculty of Agro-Industry Prince of Songkla University, Hat Yai, Songkhla, Thailand 90112
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*Fax: 66 74 212 889;
e-mail: bsoottaw@ratree.psu.ac.th

Summary

The effect of different concentrations of the whitening agents, calcium carbonate, titanium dioxide and soybean oil, on the gel-forming ability and whiteness of a mixture of bigeye snapper and mackerel surimi was investigated. The whiteness of the surimi gels increased as the concentration of all whitening agents increased (P < 0.05). Titanium dioxide was a good whitening agent and it had no detrimental effects on gel-forming ability, while oil reduced the gel breaking force and deformation. The addition of calcium carbonate did not result in a marked increase in whiteness, but it did increase the breaking force and deformation to some extent. The different whitening agents showed different influences on the whiteness and gelling characteristics of surimi gel.

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