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

Abstract

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.

The Influence of Chitosan on Textural Properties of Common Carp Cyprinus Carpio) Surimi

“…Puncture test: Puncture test was carried out based on the method was described by Jafarpour and Gorczyca [17,18]. For this purpose, the surimi gel samples were sliced transversely into 25 mm pieces and equilibrated to room temperature before puncture tests.…”

Texture and viscoelastic characteristics of silver carp (Hypophthalmichthys molitrix) surimi affected by combination of washing regimes and hydrogen peroxide

“…In other words, the value of G ′ at the beginning and the end of heat‐induced gelation process were slightly similar, which is in agreement with finding from other studies (Wang et al, 2022; Zhou & Yang, 2019). In our previous studies (Hashemi & Jafarpour, 2016; Jafarpour & Gorczyca, 2009b) a sharp increase in G ′ was observed during the last phase of heat‐induced surimi gel formation. This is also in line with Kong et al (2016) who reported the gelation process by studying the effects of starch on the properties of Alaska Pollock surimi gel.…”

The Effect of Breaking Properties and Fragmentation on the Perceived Saltiness of Surimi Gels Prepared with Various Heating Conditions

“…Puncture test was performed as same as the previous study [2] according to the method proposed by CODEX [15][16][17].…”

“…The gel samples (23 mm in diameter and 25 mm in height) were placed between two flat plates of a texture analyzer (Rheoner II, RE2-33005B, Yamaden Co., Ltd, Tokyo, Japan) with a cell load of 20 N. A two-bite compression test was performed up to 25% of the original height at a deformation rate of 1 mm/s. Parameters measured were hardness (Pa), cohesiveness, and adhesiveness (J/m 3 ) [15][16][17]. Each measurement was conducted 10 times and the highest and lowest values were omitted.…”