Effect of duration and frequency of washing on physico-chemical and sensory properties of Talang queenfish (Scomberoides commersonnianus) surimi

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OUJIFARD A.; MORAMMAZI S.

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Journal: ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION Year:2020 | Volume:11 | Issue:2 Page(s): 49-62

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Title

Effect of duration and frequency of washing on physico-chemical and sensory properties of Talang queenfish (Scomberoides commersonnianus) surimi

Author(s)

OUJIFARD A. | MORAMMAZI S. | Issue Writer Certificate

Keywords

Talang queenfishQ1

SurimiQ2

WashingQ2

Sensorial propertiesQ2

Abstract

Background and objectives: Surimi is mechanically deboned fish flesh washed with water or dilutes salt solutions and to which cryoprotectants have been added. Surimi is used as the raw material for preparation of seafood analogues, such as shrimp, crab legs, scallop and lobster tail. In conventional method, Washing is one of the most critical steps for preparing Surimi with good functional properties. Washing with water removes components that can have negative effects on gelation (e. g., sarcoplasmic proteins, although this is debatable) and compounds that can cause flavor, odor, stability and color problems. Various fish species are used as raw material for fish mince/Surimi processing. In this study due to the limited sources of some white meat fish, the potential of dark meat fish such as Talang queenfish was investigated. Materials and Methods: Talang queenfish was purchased from the the dock in Bushehr. The Fish was manually deboned and has washed with cold water as follow: frequency of 1, 2 and 3 cycles for 5, 10 and 15 minutes. Then, NaCl was added (2. 5% w/w) and the samples were were chopped for 4 min at 4 º C to obtain a homogenous sol. The sol was then stuffed into a nylon casing with a diameter of 2. 5 cm and both ends were sealed tightly. Kamaboko gels were prepared by incubating the sol at 40º C for 30 min, followed by heating at 90º C for 20 min. All gels were cooled in iced water immediately. Prepared gels were stored at 4º C for 24 h before analyses. Results: An increasing trend in protein extraction, water holding capacity, hardness, whiteness and sensory parameters of Surimi was observed when duration and frequency of Washing increased. Conclusion: Washing (with water) was found to be suitable for the production of fishery products (such as fish ball, Fish fingers and. etc) from dark meat fish, because the taste and smell of fish get better. For cost and time management it is also suggested to use chemicals in water for Washing the Surimi produced from Talang queenfish.

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APA: Copy

OUJIFARD, A., & MORAMMAZI, S.. (2020). Effect of duration and frequency of washing on physico-chemical and sensory properties of Talang queenfish (Scomberoides commersonnianus) surimi. ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION, 11(2 ), 49-62. SID. https://sid.ir/paper/380425/en

Vancouver: Copy

OUJIFARD A., MORAMMAZI S.. Effect of duration and frequency of washing on physico-chemical and sensory properties of Talang queenfish (Scomberoides commersonnianus) surimi. ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION[Internet]. 2020;11(2 ):49-62. Available from: https://sid.ir/paper/380425/en

IEEE: Copy

A. OUJIFARD, and S. MORAMMAZI, “Effect of duration and frequency of washing on physico-chemical and sensory properties of Talang queenfish (Scomberoides commersonnianus) surimi,” ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol. 11, no. 2 , pp. 49–62, 2020, [Online]. Available: https://sid.ir/paper/380425/en

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