Alternative Techniques for Producing a Quality Surimi and Kamaboko from Common Carp (<i>Cyprinus carpio</i>)

Jafarpour, Ali; Gorczyca, Elisabeth

doi:10.1111/j.1750-3841.2008.00937.x

Cited by 34 publications

(27 citation statements)

References 27 publications

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“…Breaking force of the common carp kamaboko increased from 76 to 175 g when decanting and dewatering steps were improved and to 264 g when centrifugation was used to dewater 6 . Similarly, the SEM profile and whiteness of the common carp kamaboko was improved.…”

Section: Puncture Testmentioning

confidence: 99%

Rheological Characteristics and Microstructure of Common Carp (Cyprinus carpio) Surimi and Kamaboko Gel

Jafarpour

Gorczyca

2009

Food Biophysics

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Common carp is cheap and prolific in Australian waters and is regarded as an aquatic environmental pest. In order to add value to this fish species, surimi and kamaboko was prepared from common carp and its rheological and microstructure characteristics were compared with those produced from Alaska pollock and threadfin bream. Temperature sweep tests were run under 100-Pa stress and 0.1-Hz frequency, obtained from linear viscoelastic ranges of all tested fish gels. Storage modulus (G′) thermographs of all samples consisted of two positive peaks and a plateau zone in between. The sol-gel transition was completed at about 53 and 61°C for these Alaska pollock and threadfin bream gels, respectively, whereas it was recorded at about 69°C for common carp gel. At these temperatures, G′ of Alaska pollock gel was recorded at 330 kPa, which was 71% and 88% greater than that from threadfin bream and common carp gels, respectively. Furthermore, Alaska pollock and threadfin bream gels had greater gel strength than the gel prepared from common carp surimi. Textural quality could be associated with cross-linking in the gel network. From scanning electron microscopy studies, the microstructure of Alaska pollock gel matrix had about 15,450 polygonal structures per square millimeter with an average area of about 9 µm 2 . For threadfin bream and common carp gels, the polygonal structures were larger and 12% and 39% fewer, respectively, than those of Alaska pollock gel. However, these results cannot be only attributed to the species variation among tested fish as some other factors such as harvest location, physiological state, handling and processing method, etc. were not considered in this study.

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Section: Puncture Testmentioning

confidence: 99%

Rheological Characteristics and Microstructure of Common Carp (Cyprinus carpio) Surimi and Kamaboko Gel

Jafarpour

Gorczyca

2009

Food Biophysics

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“…They are consumed not only as snacks, but also as hotpot ingredients (Jafarpour & Gorczyca, 2008). Surimi products can be added to improve the flavor and nutrition of numerous dishes.…”

Section: Introductionmentioning

confidence: 99%

Determination of the effects of different high‐temperature treatments on texture and aroma characteristics in Alaska pollock surimi

Zhang

Zhu

Shi

et al. 2018

Food Science & Nutrition

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This study tested the gel properties, quality of Alaska pollock surimi subjected to different temperature treatments. Results showed that when the heating temperature is 110°C, the water‐holding capacity (WHC) and texture of the surimi and gel strength increased, but as the heating temperature increased, the gel strength decreased significantly (p < 0.05), and ultimately destroyed. The heating temperature had no significant effect on the whiteness of the surimi gel, although it did have a significant effect on volatile components (p < 0.05). Fourier transform infrared (FT‐IR) spectroscopy suggested that with increasing temperature, protein secondary structure of the random coil received maximum damage, leading to protein aggregation and ultimately greatly reduced gel strength. At 100, 105, 110, 115, and 121°C, the surimi gel was determined 37, 46, 49, 52, and 56 volatile components, from of aldehydes, ketones, alcohols, hydrocarbons, and aromatic compounds. These results indicate that heat treatments have an important influence on the gel properties and volatile components of Alaskan pollock surimi gel, and the treatment parameters can be valuable for the production of ready‐to‐use minced fish products.

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“…Jafarpour and Gorczyca (2008) revealed that retention of more myofibrillar proteins resulted in a more compact gel matrix. Generally, at zero month of frozen storage, the gel microstructures of all the samples were compact and contained few of pores, but at three months of frozen storage, the number of pores increased.…”

Section: Changes In Scanning Electron Microscopymentioning

confidence: 99%

Cryoprotective effect of low-sweetness additives on protein denaturation of threadfin bream surimi (Nemipterusspp.) during frozen storage

Nopianti

Huda

Ismail

et al. 2012

CyTA - Journal of Food

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Alternative Techniques for Producing a Quality Surimi and Kamaboko from Common Carp (Cyprinus carpio)

Cited by 34 publications

References 27 publications

Rheological Characteristics and Microstructure of Common Carp (Cyprinus carpio) Surimi and Kamaboko Gel

Rheological Characteristics and Microstructure of Common Carp (Cyprinus carpio) Surimi and Kamaboko Gel

Determination of the effects of different high‐temperature treatments on texture and aroma characteristics in Alaska pollock surimi

Cryoprotective effect of low-sweetness additives on protein denaturation of threadfin bream surimi (Nemipterusspp.) during frozen storage

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