Changes of the water-holding capacity and microstructure of panga and tilapia surimi gels using different stabilizers and processing methods

Abstract

Surimi gel is a food product traditionally manufactured from marine species; it has functional features including a specific texture and a high protein concentration. The objective of this study was to evaluate and compare the effect of the ultrasound extraction protein method and different stabilizers on the water-holding capacity (WHC), texture, and microstructure of surimi from panga and tilapia to potentially increase the value of these species. For this purpose, WHC was determined and texture profile analysis, scanning electron microscopy, and texture image analysis were carried out. The results showed that the ultrasound method and the sodium citrate can be used to obtain surimi gels from panga and tilapia with optimal textural properties such as the hardness and chewiness. Moreover, image analysis is recommended as a quantitative and non-invasive technique to evaluate the microstructure and texture image properties of surimis prepared using different processing methods and stabilizers.

Quality evaluation of surimi and fish nuggets from Queen fish (Scomberoides commersonnianus)

“…In addition, some additives such as phosphate resulting in the dissociation of the actomyosin into the actin and myosin. Thus phosphate played a prominent role in the properties of seafood by increasing the water retention in products (Filomena‐Ambrosio et al, ). The results also showed that nuggets made from surimi were favored by assessors because surimi nuggets scored higher for all attributes at the end of storage whereas the other one scored lower.…”

“…It can be seen, nuggets formulated with surimi had better texture score rather than fish nugget. This can be attributed to the better WHC of surimi gel network (Filomena-Ambrosio et al, 2016). This phenomenon is related to washing with NaCl because chloride ions penetrate into the myofibrillar proteins and increase the electrostatic repulsion between filaments, thus increase the protein's affinity for water and enhance the entrapped water (Wang, Zhang, Bhandari, & Yang, 2018).…”

Managing the lionfish: influence of high intensity ultrasound and binders on textural and sensory properties of lionfish (Pterois volitans) surimi patties

“…The samples were prepared using two methods: conventional (CN) and ultrasound (US). These variables are reported to affect the texture of surimi (Hunt et al 2010;Zhang et al 2011;Filomena-Ambrosio et al 2015).…”

“…Samples of 1.500 ± 0.100 g were placed on pre-weighed filter paper (a piece of #3 Whatman filter paper n.508). The samples were centrifuged at 4°C for 20 min (Universal 32R Hettich Zentrifuguen), and the filter paper was weighed again to determine the WHC by the weight difference (Filomena-Ambrosio et al 2015). The measurements were made in triplicate.…”

“…Ultrasound works by generating wave frequencies that act on the matrix as pulsations that affect the spaces formed between the myofibrils (Zhang et al 2011). The wave frequencies modify the structure of the sarcolemma containing the sarcoplasmic proteins, which are removed during the washing stages due to their low molecular weight, thus creating a structure that retains a greater amount of water (Filomena-Ambrosio et al 2015).…”