ผลของผงเมือกจากเมล็ดแมงลักต่อคุณภาพของเศษเนื้อปลาแซลมอนบดแช่เยือกแข็ง
Effect of Basil Seed Gum Powder on Quality of Frozen Salmon Mince from Salmon Trimming
Keywords:
การแช่เยือกแข็ง , ความคงตัวต่อการแช่แข็งและละลาย , เมือกจากเมล็ดแมงลัก , เศษเนื้อปลา แซลมอน, freezing, freeze-thaw stability, basil seed gum, salmon trimmingAbstract
งานวิจัยนี้ศึกษาผลของผงเมือกจากเมล็ดแมงลักต่อคุณภาพของเศษเนื้อปลาแซลมอนบดแช่เยือกแข็ง โดยเตรียมเนื้อปลาบดที่มีผงเมือกความเข้มข้นต่างๆ (ร้อยละ 0-0.4 ของน้ำหนักเนื้อปลาบด) และขึ้นรูปเป็นทรงกระบอก จากนั้นเก็บรักษาที่ -20 องศาเซลเซียส นาน 30 วัน และศึกษาคุณสมบัติทางกายภาพของผงเมือกจากเมล็ดแมงลัก พบว่า ผงเมือกมีความสามารถในการกักเก็บน้ำสูง (98.25±3.2 กรัมต่อกรัม) ส่งผลให้เนื้อปลาบดที่มีผงเมือกมีค่าการสูญเสียน้ำหนักในระหว่างแช่เยือกแข็งน้อยกว่าสูตรปกติ (p<0.05) เนื้อปลาบดที่มีผงเมือกมากกว่าร้อยละ 0.1 ของน้ำหนักเนื้อปลาบด มีค่าการสูญเสียของเหลวจากการละลายและทำให้สุกลดลงถึงแม้เก็บรักษานาน 30 วัน ค่าสีและค่าความแข็งของเนื้อปลาบดขึ้นรูปไม่แตกต่างกันทางสถิติ (p≥0.05) ความคงตัวต่อการแช่แข็งและละลายเพิ่มขึ้นเมื่อเพิ่มความเข้มข้นของผงเมือก (p<0.05) อย่างไรก็ตามเนื้อปลาบดที่มีผงเมือกร้อยละ 0.3 และ 0.4 มีการแยกตัวของน้ำมันหลังละลายซ้ำ (3รอบ) มากกว่าเนื้อปลาบดที่มีผงเมือกร้อยละ 0.2 งานวิจัยนี้แสดงให้เห็นว่าผงเมือกจากเมล็ดแมงลักเพิ่มความสามารถในการกักเก็บของเหลวในเนื้อปลาบดแช่เยือกแข็งและความเข้มข้นของผงเมือกที่เหมาะสมไม่ควรเกินร้อยละ 0.2 ของน้ำหนักเนื้อปลา This study investigated the effects of Basil seed gum (BSG) on the quality of frozen salmon mince from salmon trimming. Fish mince with basil seed gum at different concentrations (0-0.4% of fish mince weight) were prepared and formatted in a cylindrical shape. All samples kept in the freezer at -20˚C for 30 days. Physical properties of BSG were evaluated. The results showed that BSG had high water-holding capacity (98.25±3.2 g/g BSG). Therefore, fish mince with BSG had less weight loss during freezing than control (p<0.05). Thawing loss and cooking loss of the fish mince were decreased when the concentration of BSG was greater than 0.1% of fish mince weight, although they were storage for 30 days (p<0.05). There was no significant different in the color and hardness value of cooked fish minces (p≥0.05). Freeze-Thaw stability increased with increasing BSG content (p<0.05). However, Fish mince with0.3 and 0.4% BSG had higher the amount of oil released during thawing (3 cycles) than those containing 0.2% BSG. The results suggested that the BSG plays an important role in improving the water holding capacity of frozen fish mince and BSG content wasnot above 0.2% of mince weight.References
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