Quality Characteristics of Tilapia Surimi: Effect of Single Washing Cycle and Different Washing Media.

Priyadarshini, Bhargavi; Xavier, Martin; Nayak, Binaya Bhusan; Apang, Tony; Balange, Amjad Khansaheb

Surimi was prepared by washing with single washing cycle with cold water (T-1), alkaline saline (0.2% NaHCO3 and 0.15% NaCl; T-2) solution, and with calcium chloride and salt (0.2% CaCl2 and 0.1% NaCl; T-3), respectively, and compared with conventional washed (CW) surimi. T-2 exhibited significantly (<italic>p</italic> ≤ 0.05) increased moisture content, which correlated with increased yield, pH and also significantly decreased lipid and ash content. A significant (<italic>p</italic> ≤ 0.05) decrease in expressible moisture content was also observed in T-2, which suggested higher water holding capacity compared to other treatments. Heat-induced surimi gels exhibited highest <italic>L</italic>* (<italic>p</italic> ≤ 0.05), followed by surimi in all the treatments. In the case of <italic>L</italic>*, T-1 showed highest lightness, followed by T-2, which was comparable to CW. The lowest myoglobin content was exhibited by CW surimi (<italic>p</italic> ≤ 0.05), which is due to repeated washings. T-2 gel showed higher elasticity, texture, and overall acceptability than others (<italic>p</italic> ≤ 0.05), except for the whiteness. In all the aspects, T-2 was comparable with CW. Washing with one cycle of T-2 solution can not only improve the quality of surimi but can reduce the wastage of water that is released into the environment without further treatment.

SURIMI; CLEANING of fish; FISH quality

Journal of Aquatic Food Product Technology, 2018, Vol 27, Issue 5, p643

1049-8850

Academic Journal

10.1080/10498850.2018.1469558