- 期刊
Changes in Purine Related Compounds of Milkfish Surimi Based Product during Processing
虱目魚煉製品製程中嘌呤相關物質之變化
摘要
Changes in purine related compounds of milkfish surimi based product during processing were investigated. The objective samples were collected at the processing steps as mince (after chopping), after washing, surimi and surimi based product, separately, and subjected to purine content determination. The results indicated that washing step could result in about 60% decrease of purine substances of milkfish during processing. The main released purine substances were inosine monophosphate (IMP) and inosine. The major reducing effect was observed in the first 10min during 30min washing. No further change was found after washing for 20 or 30min. However, the gel strength of milkfish surimi based product increased with increasing washing time. The total purine content in milkfish surimi based product decreased as the washing times increased. The best gel strength was obtained for washing twice. These data suggested that the total purine content of milkfish could be reduced from high purine content level (＞100 mg/100g) to middle purine content level (25-100 mg/100g) during processing of milkfish surimi based product by washing twice for 10min in each time. The gel strength of this milkfish surimi based product was still good acceptable.
並列摘要
Changes in purine related compounds of milkfish surimi based product during processing were investigated. The objective samples were collected at the processing steps as mince (after chopping), after washing, surimi and surimi based product, separately, and subjected to purine content determination. The results indicated that washing step could result in about 60% decrease of purine substances of milkfish during processing. The main released purine substances were inosine monophosphate (IMP) and inosine. The major reducing effect was observed in the first 10min during 30min washing. No further change was found after washing for 20 or 30min. However, the gel strength of milkfish surimi based product increased with increasing washing time. The total purine content in milkfish surimi based product decreased as the washing times increased. The best gel strength was obtained for washing twice. These data suggested that the total purine content of milkfish could be reduced from high purine content level (＞100 mg/100g) to middle purine content level (25-100 mg/100g) during processing of milkfish surimi based product by washing twice for 10min in each time. The gel strength of this milkfish surimi based product was still good acceptable.