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| 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 |
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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.
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2014, Vol. 28 
