Physicochemical Properties of Fish-meat Gels Prepared from Farmed-fish

Abstract

Fish-meat gel is being produced mostly relying on surimi and raw materials imported from Southeast Asia and North America and present in small amount in local markets. In this study, common farmed local fishes were examined as stable and reliable sources of surimi for fish-meat gel production. For testing, five main farmed-fish of Korea, namely; Bastard halibut (Paralichthys olivaceus), Red sea bream (Pagrus major), Korean rockfish (Sebastes schlegeli), Common mulle (Mugil cephalus), and Finespotted flounder (Pleuronichthys cornutus) were used following a traditional washing process. The quality of the surimi was determined by the values of water content, whiteness index, gel strength and impurity. Accordingly, fish-meat gel and surimi quality experiments were carried out by measuring compressive and texture properties, expressible moisture content, Hunter color scale values and SDS-page protein patterns. Also gel characteristics were compared with that of FA and RA grade surimi (Alaska Pollock). Fish-meat gels were prepared by salt mincing the farmed-fish surimi with NaCl (2% w/w) and moisture adjustment to 84% by ice water adding. Prepared fish-meat paste was filled into 20-25 cm long polyvinylidene chloride casings and heated at 90°C for 20 min. The whiteness values of fish-meat gels produced from surimi were increased by using farmed-fish and became comparable to that of FA Alaska Pollock gel. Among all tested farmed-fish, P. olivaceus and P. major exhibited better properties than RA Alaska Pollock and similar properties to FA Alaska Pollock. Therefore, current data suggests that fish farming can be an efficient and sustainable fish-meat source for fish-meat gel production in Korea.Key words : Alaska Pollock, aquaculture, farmed-fish, fish-meat gel, surimi *Corresponding author *Tel : +82-51-999-5429, Fax : +82-51-999-5457 *E-mail : cskong@silla.ac.kr This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited. IntroductionSurimi is a Japanese word to define the washed and minced deboned fish meat with some preservatives such as sorbitol, sucrose and polyphosphates [20,27]. Quality of the produced surimi is defined by the rheological properties that are varying depending on the fish species, meat quality, salt content, additives and processing methods [11]. Surimi is mainly used for the manufacture of seafood substitute products to imitate the more expensive ones such as crab legs and fish fillet. Surimi-based foods have been consumed worldwide due to their high nutritious properties along with affordable prices. Surimi production is usually carried out in bulk amount and produced surimi is shipped to smaller factories to be utilized in manufacturing the surimi-based seafood. In this context, although the properties of raw surimi is to be at a certain desired level, p...

Effects of Starch Type and Concentration on the Physicochemical, Rheological and Sensory Properties of Bream (Abramis brama L.) Surimi-Based Gels Enriched with β-1,3/1,6-D-Glucans

“…Surimi was prepared according to Kim et al (2015) with a slight modification. Briefly, the fish meat was minced using a NF 13DX separator, with 5 mm diameter holes in the drum.…”

“…Bream (Abramis brama L.) belongs to the most abundant fish species, but due to its relatively large bone fraction, the commercial use of bream fillets is generally low. The management of bream meat may enable it to be used for the production of surimi, which is a concentrate of myofibrillar proteins (MPs), produced by washing minced meat to remove sarcoplasmic proteins, lipids, blood, odorants and pigments (Kim et al, 2015).…”