Surimi jelinin fiziksel özellikleri etkileyen faktörler

Surimi ticari olarak JeI oluşturma özelliğine sahip kıyılmış balık etinin rafine edilmiş halidir. Kas proteinlerinin {elleşmesi, bu ürünlerde istenen su ve doku stabilizasyonunu sağlar. Balık protein jelinin fiziksel özellikleri bazı faktörlerle etkilenir. Bunlar çiğ balığın özellikleri, yıkama ve arıtma, parçalama, ısı setting ve depolamadır. Bu derlemede, surimi tipi ürünlerde stabilizasyonu ve JeI formasyonunu etkileyen faktörler değerlendirilmiştir.

Factors affecting physical properties of surimi gel

Surimi products are minced and rafined fish meat which have gelling ability. Gelation of muscle proteins contributes to desirable texture and stabilization of water in muscle protein protein products. There are some factors which affect the pysical properties of fish protein gel. Theese factors are; condition of raw fish, washing and refining, comminuting and heat application and storage. In this review, factors affecting gel formation and stabilization in surimi type products were evaluated.

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