Quality of skipjack surimi (Katsuwonus pelamis) with addition of calcium carbonate (CaCO3)

Abstract

This study aims to determine the effect of the addition of CaCO3 as a whitening agent on the quality properties of the skipjack surimi. The functional properties were evaluated using physical and chemical tests, including white degree analysis, folding test, texture test, water holding capacity, and fat content analysis. Skipjack surimi was carried out in four treatments: 0%, 0.5%, 1%, and 1.5% CaCO3 in a completely randomized design (CRD). The results revealed that adding 1.5% CaCO3 achieved the highest white degree value of 54.22. The folding test values increased with higher CaCO3 concentrations, ranging from 1.57 (control) to 2.05 (1.5% CaCO3). Surimi fat content analysis showed no significant differences (P>0.05) between treatments, varying from 1.16% in the control to 1.51% in the 1.5% CaCO3 treatment. Furthermore, the WHC of skipjack surimi was significantly different (P<0.05) between treatments and increased with the addition of CaCO3: 52.44% (0% CaCO3), 66.42% (0.5% CaCO3), 74.57% (1 % CaCO3), and 79.96 % (1.5% CaCO3). However, sensory color tests showed a significant difference (P<0.05) between the treatments. In conclusion, the incorporation of 1.5% CaCO3 as a whitening agent resulted in an optimal treatment with a folding test value of 2.05 and a WHC value of 79.96%. These findings suggested the potential use of CaCO3 to enhance the functional properties of skipjack surimi during production.