Combination effect of high pressure treatment and ethanolic extract from coconut husk on gel properties of sardine surimi

descriptionPublicationkeyboard_double_arrow_right Article 01 May 2018 English Publisher:Elsevier BVJournal:LWT, volume 91, pages 361-367 (issn: 0023-6438,

Authors: Natchaphol Buamard; Soottawat Benjakul;

doi: 10.1016/j.lwt.2018.01.074

Combination effect of high pressure treatment and ethanolic extract from coconut husk on gel properties of sardine surimi

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Abstract

Abstract Effects of ethanolic coconut husk extract (ECHE) at various levels (0–0.10 g extract/100 g protein) on gel properties of sardine (Sardinella albella) surimi under different gelling conditions including pressurization at 300 MPa, 30 min (HP); and pressurization, followed by heating (90 °C, 20 min) (HP/H) were investigated. At the same level of ECHE, HP/H gel had the higher breaking force (P

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Prince of Songkla University
Thailand

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