Addition of seaweed powder and sulphated polysaccharide on shelf_life extension of functional fish surimi restructured product.

ABSTRACT: This study aimed to investigate the performance of equal amounts of edible green seaweed, Ulva intestinalis powder (2.77 g kg^-1), and its sulphated polysaccharide ([USP], 0.5 g kg^-1, based on the extraction yield from U. intestinalis powder) on the proximate compositions, lipid oxidation, pH, colour, textural properties, cooking yield and sensory attributes of fish-surimi restructured products during storage at - 18 °C as compared with the control. Results showed incorporation of two functional components resulted in lower TBARS values compared with the control over 6 months (P ≤ 0.05). The USP incorporated fingers showed the least moisture loss over 6 months (P < 0.05). Textural properties for two functional fingers remained relatively sta

SUBMITTER: Jannat-Alipour H 

PROVIDER: S-EPMC6675849 | biostudies-literature | 2019 Aug

REPOSITORIES: biostudies-literature