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Effect of Whey Protein Concentrate on Gel-Forming Ability of Rohu (Labeo rohita)

Phatthira Sutloet 1, Warangkana Sompongse 1, and Katsuji Morioka 2
1. Department of Food Science and Technology, Faculty of Science and Technology, Thammasat University, Pathum Thani, 12120 Thailand
2. Laboratory of Aquatic Product Utilization, Faculty of Agriculture, Kochi University, Monobe 200, Nankoku, Kochi 783 - 8502, Japan
Abstract—The gel-forming ability of rohu (Labeo rohita) was investigated. Unwashed and washed gel was prepared under different setting conditions including kamaboko gel (40oC, 30 min) and modori gel (60 and 65oC for washed and unwashed gel, respectively, 30 min), then both gels were heated at 90oC for 20 min. The gel-forming ability was investigated using the folding test, gel strength, and water-holding capacity expressed by the expressible water content. The addition of whey protein concentrate (WPC) at 3% improved the folding test, gel strength, and water-holding capacity of unwashed modori gel. The addition of (WPC) at 2% increased the gel strength of unwashed kamaboko gel and improved the water-holding capacity. The increases in gel strength of both washed gels were found with WPC at 1%. The water-holding capacity of washed modori gel was improved at this concentration, while the addition of WPC did not affect the water-holding capacity of the washed kamaboko gel. Although WPC improved the modori gel, the increases were not as high as those for the kamaboko gel either unwashed or washed. Determinations of whiteness showed that the addition of WPC affected the whiteness of unwashed gel, while not affecting the washed gel.

Index Terms—rohu (Labeo rohita), gel-forming ability, modori gel, kamaboko gel, whey protein concentrate

Cite: Phatthira Sutloet, Warangkana Sompongse, and Katsuji Morioka, "Effect of Whey Protein Concentrate on Gel-Forming Ability of Rohu (Labeo rohita)," Journal of Advanced Agricultural Technologies, Vol. 4, No. 3, pp. 226-232, September 2017. Doi: 10.18178/joaat.4.3.226-232
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