Effect of Freezing and Frozen Storage of Alaska Pollock on the Chemical and Gel‐Forming Properties of Surimi

Scott, Dawn; Porter, R.; Kudo, George; Miller, Reinhard; Koury, Barbara

doi:10.1111/j.1365-2621.1988.tb07704.x

Cited by 47 publications

(33 citation statements)

References 20 publications

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“…Washing removes compounds such as sarcoplasmic proteins, inorganic salts, low-molecular weight substances, lipids, and blood components (Benjakul et al 1998;DeWitt and Morrissey 2002), concentrating myofibrillar proteins, which play an essential role in gel formation, improving gel-forming ability and decreasing protein denaturation during frozen storage (Lee 1984;Lanier 1986;Scott et al 1988), and enhances color and flavor of products (Toyoda et al 1992). A substantial amount of muscle proteinases are also removed during the washing process in surimi production (Morrissey et al 1995;Benjakul et al 1998), resulting in less activity in surimi Benjakul et al 1997).…”

Section: Introductionmentioning

confidence: 99%

Optimization of parameters for obtaining surimi-like material from mechanically separated chicken meat using response surface methodology

2013

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Surimi is a semi-processed washed fish mince protein concentrate mixed with cryoprotectants for frozen storage, which is the primary constituent of processed foods. Mechanically separated chicken meat (MSCM) is a common ingredient of comminuted sausages mainly due to its low price. The present work aimed to define the adequate parameters to obtain surimi-like material from MSCM using response surface methodology, and to characterize the chemical and textural properties of this product. The MSCM was utilized in the elaboration of surimi-like material using the bleaching method with sodium bicarbonate and sodium chloride solutions. For this purpose, the effect of process parameters viz: temperature (T=2, 7, and 12°C), time (t=5, 10, and 15 min/cycles) and washing solution:MSCM ratio (R=2:1, 4:1, and 6:1w/w) were evaluated using response surface methodology. The highest composite design averages obtained were 10.7 % for protein content, 1,003.4 g for breaking force, 645.8 g.cm for gel strength, 9.0 N for cutting strength, and 24.1 N.s for work of shearing at the optimum combination of processing conditions of 7°C, 10 min and 4:1 washing solution:MSCM ratio, corresponding to the central points of the proposed experimental design. The obtained models had high determination coefficients, explaining 95.85, 98.23, 98.41, and 96.08 % of total variability in protein content, cutting strength, breaking force, and work of shearing variabilities, respectively. According to the folding test the surimi-like material presented the same characteristics of a high quality surimi (FT=5).

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Section: Introductionmentioning

confidence: 99%

Optimization of parameters for obtaining surimi-like material from mechanically separated chicken meat using response surface methodology

2013

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“…Highest percent of moisture (88.40) found for the raw muscle of H. neherius and lowest percent was found (approximately 74%) for raw muscle of C. madrasensis. For surimi product of each sample moisture content was found close to approximately 3-12 percent less of the raw muscle which is within the acceptable limit for surimi preparation (Holmquist et al, 1984;Scott et al, 1988). The variation in gel quality due to variation in moisture content level (above or below the said range) was also reported by these authors.…”

Section: Resultsmentioning

confidence: 49%

Investigation on the Gel Forming Ability of Some Under-utilized Marine Fish and Shell Fish 6pecies of Bay of Bengal

Ahmed¹,

Kamal²,

Islam³

et al. 2000

Pakistan J. of Biological Sciences

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Abstract:Eighteen under-utilized marine fish and shell fish species were studied for their gel forming ability and surimi was prepared from all of the fish species. Difference in proximate composition and muscle pH of raw fish and the surimi products were also studied. Four species, namely, T. thalassinus. S. sihama, L. savala and C. macrolepidotus were found with extremely elastic gel forming ability (AA) and among others eight species were with moderately elastic gel (A). Two species, C. guttatum and M. cordyla were found with very poor gelling quality. Relation between muscle pH and water retention with the gelling quality of the fish has also studied.

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“…pH and TPC of surimi varied within a narrow range of 6.6-7.06 and 3.7-4.92 log10 cfu/g, respectively, with no significant difference either with sugar mixture concentration or with storage period, indicating absence of any significant chemical or microbial activity during the period of study. Scott et al (1988) also observed that the pH of Alaska pollock surimi varied only slightly between 7.0 and 7.3 and showed no trend of increase or decrease with prolonged storage. According to Jittinanda et al (2005) frozen storage time does not affect psychrotrophic counts of surimi treated with any cryoprotectant.…”

Section: Resultsmentioning

confidence: 81%

Influence of cryoprotectant levels on storage stability of surimi from Nemipterus japonicus and quality of surimi-based products

Parvathy

George

2011

J Food Sci Technol

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A study was undertaken with the aim of reducing the concentration of cryoprotectants in surimi without adversely affecting frozen storage stability. Minced meat from a tropical fish, Nemipterus japonicus, was strained, water leached and mixed with different levels of sucrosesorbitol (1:1) mixture (henceforth called sugar mixture), quick frozen at −35°C and frozen stored at −20°C. The surimi samples were subjected to storage stability studies for a period of 5 months. Water leaching resulted in slight absorption of water by meat and reduction in protein, fat and mineral contents. Surimi was found to have moderately white colour. Sensory evaluation studies were conducted on three products, viz., sausage, patty and cake, prepared using surimi containing different concentrations of sugar mixture. Sugar mixture content varying from 0% (control) to 4% in surimi resulted in products that were more acceptable to the taste panelists compared those with 6% and 8% sugar mixture. During frozen storage of surimi pH and total plate count remained nearly steady for all sugar mixture concentrations and throughout the storage period. Moisture content appeared to remain constant during storage, but decreased with increase in sugar concentration. The salt soluble nitrogen content of surimi and gel strength of sausage prepared from it decreased with storage period in all surimi samples, and increased with sugar mixture concentration. Expressible water content of surimi sausage showed an increasing trend with storage period of surimi and a decreasing trend with sugar mixture concentration. Sensory evaluation parameters-elasticity, sweetness and preference-remained more or less steady during storage. However elasticity and sweetness increased and preference decreased with sugar mixture concentration beyond 4%. Elasticity and gel strength of surimi sausage seemed to be much lower for control compared to even the lowest concentration of sugar (2%) used. A concentration of 2 to 4% sucrose-sorbitol mixture is well-accepted by the consumers in products-surimi sausage, patty and cake and at this range of concentration surimi could be well-preserved at −20°C for at least 5 months.

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Effect of Freezing and Frozen Storage of Alaska Pollock on the Chemical and Gel‐Forming Properties of Surimi

Cited by 47 publications

References 20 publications

Optimization of parameters for obtaining surimi-like material from mechanically separated chicken meat using response surface methodology

Optimization of parameters for obtaining surimi-like material from mechanically separated chicken meat using response surface methodology

Investigation on the Gel Forming Ability of Some Under-utilized Marine Fish and Shell Fish 6pecies of Bay of Bengal

Influence of cryoprotectant levels on storage stability of surimi from Nemipterus japonicus and quality of surimi-based products

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