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https://doi.org/10.1201/9781420028041.ch6

has been cited by the following article:

• TITLE: Gel-Forming Ability of Rohu as Affected by Egg White Powder Addition

  AUTHORS: Phatthira Sutloet, Warangkana Sompongse, Katsuji Morioka

  KEYWORDS: Rohu (Labeo rohita), Gel-Forming Ability, Kamaboko Gel, Egg White Powder, Washed Gel

  JOURNAL NAME: Food and Nutrition Sciences, Vol.10 No.8, August 19, 2019

  ABSTRACT: The gel-forming ability of rohu (Labeo rohita) mince with and without egg white powder (EW) was investigated. Gel from washed mince (washed gel) was prepared under two setting conditions: kamaboko (40°C) and modori (60°C). The gel-forming ability of kamaboko and modori gels was improved by the addition of EW at 2%. The autolytic inhibition of kamaboko gel was obtained in gel added with 2% EW, and 1% EW of modori gel. No marked change was observed in the TCA-soluble peptide content of either gel with the addition of EW above 1%. No effect on the whiteness of both gels was shown after the addition of EW. The addition of EW exhibited smaller cavities and a more compact fibrous network in microstructure.