Effect of β-Cyclodextrin, Monoglycerides and Xanthan Gum on the Anti-Staling Property in Chicken Surimi
ZHANG Mo;CAO Su-wen;YANG Yu-ling;YOU Yuan
Jiangsu Provincial Key Laboratory of Quality Controls and Further Processing of Grain and Oils, College of Food Science and
Engineering, Nanjing University of Finance and Economics, Nanjing 210046, China
Abstract：The impact of β-cyclodextrin, monoglyceride and xanthan gum on the anti-staling property of chicken surimi was
studied using a rheometer. Single factor experiments showed that the addition of 0.2% (m/m) β-cyclodextrin had a better
effect on the anti-staling property of chicken surimi. When the concentration of monoglyceride and xanthan gum increased
gradually, the anti-staling ability of chicken surimi increased. The results of orthogonal array experiments showed that the
highest anti-staling property was obtained for chicken surimi with the addition of 0.15% (m/m) β-cyclodextrin, 0.15% (m/m)
monoglyceride and 1.5% (m/m) xanthan gum. The anti-staling property of chicken surimi was affected in decreasing order of
important by xanthan gum, monoglycerides and β-cyclodextrin.
2014, Vol. 28 
