The Improved Whitening of Minced Cod Flesh Using Dispersed Titanium Dioxide

✍ Scribed by Meacock, Geoffrey; Taylor, K D Anthony; Knowles, Michael J; Himonides, Aristoteles

• Publisher: John Wiley and Sons
• Year: 1997
• Tongue: English
• Weight: 206 KB
• Volume: 73
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/(sici)1097-0010(199702)73:2<221::aid-jsfa708>3.0.co;2-u

✦ Synopsis

A simple e †ective method of whitening Ðsh mince using titanium dioxide has been developed. The whitener comprised a dispersed titanium dioxide suspension stabilised with xanthan gum (20 g xanthan (TiO 2 ) TiO 2 /1 g gum/79 ml water) which produced signiÐcant whitening of Ðsh mince derived from cod waste. The whitener was incorporated during the mixing stage of conventional Ðsh mince manufacture, and achieved an even spread of coloration. The whitened Ðsh mince was found to be stable to high temperature cooking systems, such as frying. Taste and texture of the Ðsh mince were not a †ected by the level of xanthan gum and used. Xanthan gum and were sufficient-TiO 2 TiO 2 ly heat stable and inert with respect to taste, odour and chemical reactivity, to be suitable for use for such a purpose, unlike other compounds investigated and conventional dispersed fat/oil whiteners. A level of 1 g kg~1 of in the Ðsh TiO 2 mince was found to give optimal level.