Effect of duration and frequency of washing on physico-chemical and sensory properties of Talang queenfish (Scomberoides commersonnianus) surimi

Document Type : Complete scientific research article

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Abstract

Abstract

Background and objectives: Surimi is mechanically deboned fish flesh that has been washed with water or dilutes salt solutions and to which cryoprotectants have been added. Surimi is used as the raw material for preparation of seafood analogues, such as shrimp, crab legs, scallop and lobster tail. In conventional surimi making, washing is one of the most critical steps for preparing surimi with good functional properties. Washing with water removes components that can have negative effects on gelation (e.g., sarcoplasmic proteins, although this is debatable) and compounds that can cause flavor, odor, stability and color problems. Various fish species are used as raw material for fish mince/surimi processing. In this study due to the limited sources of some white meat fish, the potential of dark meat fish such as Talang queenfish was investigated.

Materials and Methods: Talang queen fish was purchased from the dock in Bushehr. The Fish was manually deboned and has been washed with cold water as follow: frequency of 1, 2 and 3 cycle and duration of 5, 10 and 15 minutes of washing. Then the samples were placed in a mixer and NaCl at a level of 2.5% was added. The mixture was chopped for 4 min at 4 ºC to obtain a homogenous sol. The sol was then stuffed into a nylon casing with a diameter of 2.5 cm and both ends were sealed tightly. Kamaboko gels were prepared by incubating the sol at 40ºC for 30 min, followed by heating at 90ºC for 20 min. All gels were cooled in iced water suddenly. Prepared gels were stored for 24 h at 4ºC before analyses.
Results: An increasing trend in protein extraction, water holding capacity, hardness, whiteness and sensory parameters of surimi was observed when duration and frequency of washing increased. Although some parameters with the frequency of two washing cycles and 15 minutes had the desired effects, but even 3 cycle of washing for 15 minutes could not reduce the amount of fat to less than 1%.

Conclusion: Washing with water alone for the production of surimi with the first grade from Talang queen fish is not enough. However, this method is recommended for the production of fishery products (such as fish ball and Fish fingers and. etc), because the taste and smell of fish become be suitable. Use of chemicals in the wash water for surimi production from Talang queen fish is recommended.

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References

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Food Processing and Preservation Journal
Volume 11, Issue 2
January 2020
Pages 49-62

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