The effects of salt shock on the performance of a submerged biofilter in the recirculating eel culture system

Abstract

To investigate the effects of dietary fibers on the gel properties andmicrostructure of surimi-based products,2% of cellulose,agar or pectin mixedwith 4% of starch was added to marlin mince and produced surimi products.Samples mixed with 4% starch and 2% cellulose or 2% pectin significantly hadlower gel strength,higher cooking loss and expressible moisture than that with 6%starch alone(p＜0.05).However,sample mixed with 2% agar and 4% starch hadhighest gel strength and lowest cooking loss,compared to those with 6% starchalone,or 4% starch and 2% cellulose or 2% pectin.According to histologicalinvestigation,gelatinized agar granules were filled in the matrix of surimi gel,which consequently increased the gel strength of the products.However,the celluloseand pectin were evenly distributed throughout surimi gels in their original andhomogenized granule forms,respectively.