The effects of Konjac gum on physicochemical, textural and sensory properties of surimi obtained from Chacunda gizzard shad (Anodontostoma chacunda)

Document Type : Complete scientific research article

Authors

Assistant Professor, Department of Food Science and Technology, Fasa Branch, Islamic Azad University, Fars, Iran

Abstract

Background and objectives: Every year during marine fishing, some species that are caught are not suitable for human consumption, and they are known as surplus fishing or low consumption, which is an important factor in wasting these rich resources. Therefore, it is necessary to set arrangements to use such species for human consumption, including the production of surimi. In this regard, additives such as gums can be used to reform and improve the properties of surimi. Therefore, in this study, the possibility of producing surimi from Chacunda gizzard shad was investigated, and the effect of Konjac gum on the physicochemical and textural properties of the product produced from this type of fish was evaluated.
Materials and methods: In this study, Chacunda gizzard shad was purchased freshly from the dock in Local market in Bushehr (IRAN) and immediately transferred to the laboratory after being placed in an ice chamber. After preparing surimi, Konjac gum in concentrations of 0.25, 0.50, and 0.75 % (w/w) was added directly to the surimi. Then, to prepare the surimi gel, the samples were first placed in a water bath at 25 ° C for 3 hours and then heated at 90 ° C for 20 minutes. After cooling the samples with ice water, the necessary tests were performed on them. The produced surimi was evaluated in terms of chemical composition, water holding capacity, and color factors, and the study of tissue properties and sensory evaluation of the produced gels was performed and compared with the control sample (without gum).
Results: Based on the results, the percentage of ash, protein, and fat in the treatments did not change significantly compared to the control sample (p>0.05). As the contraction level of Konjac gum increased, the amount of moisture and water holding capacity of the surimi samples increased significantly. The lightness level (L*) of the surimi and surimi gel increased significantly with the addition of Konjac. The control sample and the sample containing 0.25% of Konjac in the surimi of Chacunda gizzard shad showed more yellowness and redness than other treatments. But in the resulting gel, the amounts of redness and yellowness between treatments were not significant. By increasing the concentration of Konjac in surimi gel, the parameters of texture (firmness, cohesiveness, adhesiveness, springiness, chewiness), breaking force and deformation increased significantly compared to the control sample. Sensory evaluations also showed that the panelists assigned the highest score to the 0.75 % Konjac treatment for surimi gel from the Chacunda gizzard shad.
Conclusion: Based on the findings of the present study, it was found that Chacunda gizzard shad has the potential to produce surimi, and by adding Konjac gum, its properties can be improved.

Keywords

References

  1. Al-Ghazzewi, F., Khanna, H.S., Tester, R.F., and Piggott, J. 2007. The potential use of hydrolysed konjac glucomannan as a prebiotic. Sci. Food Agric. 87. 9.1758-1766.
  2. Andrés-Bello, A., Iborra-Bernad, C., García-Segovia, P., and Martínez-Monzó, J. 2012. Effect of konjac glucomannan (KGM) and carboxymethylcellulose (CMC) on some physico-chemical and mechanical properties of restructured gilthead sea bream (Sparus aurata) products. Food Bioprocess Technology. 6: 133–145.
  3. AOAC. Official methods of analysis of the Association of Official Analytical Chemists 18th ed. (William, S., ed.) Washington D.C.: AOAC.
  4. Buamard, N., and Benjakul, S. 2015. Improvement of gel properties of sardine (Sardinella albella) surimi using coconut husk extracts. Food Hydrocolloids. 51: 146-155.
  5. Chaijan, M., Benjakul, S., Visessanguan, W., and Faustman, C. 2004. Characteristics and gel properties of muscles from sardine (Sardinella gibbosa) and mackerel (Rastrelliger kanagurta) caught in Thailand. Food Research International. 37: 10.1021-1030.
  6. Chen, J., Deng, T., Wang, C., Mi, H., Yi, S., Li, X., and Li, J. 2020. The effect of hydrocolloids on gel properties and protein secondary structure of silver carp surimi. J. of the Science of Food and Agriculture. 100: 5. 2252- 2260.
  7. Chin,B., Keeton, J.T., Longnecker, M.T., and Lamkey, J.W. 1998. Functional, textural and microstructural properties of low-fat bologna (model system) with a konjac blend. J. of Food Science. 63: 5. 801-807.
  8. Ding, Y., Liu, Y., Yang, H., Liu, R., Rong, J., and Zhao, S. 2011. Effects of CaCl2 on chemical interactions and gel properties of surimi gels from two species of carps. European Food Research and Technology. 233: 4.569-576.
  9. Eom, S.-H., Kim, J.-A., Son, B.-Y., You, D. H., Han, J.M., Oh, J.-H., Kim, B.–Y., and Kong, C.–S. 2013. Effects of carrageenan on the gelatinization of salt-based surimi gels. of Fisheries and Aquatic Science. 16: 3.143–147.
  10. 2012. The state of world fisheries and aquaculture. Food and Agriculture Organization of the United Nations, Rome, Italy, p.
  11. Fogaca, F.H.S., Trinca, L.A., Bombo, A.J., and Sant'Ana, L.S. 2013. Optimization of the surimi production from mechanically recovered fish meat (MRFM) using response surface methodology. of Food Quality. 36: 3. 209-216.
  12. Hai-hua, C., and Chang-hu, X. 2009. Effects of Various Hydrocolloids on Gel Properties of Trachinocephalus myops Surimi. Food Science. 30: 5.40–45.
  13. Hajidoun, H. A., and Jafarpour, A. 2013. The Influence of Chitosan on Textural Properties of Common Carp (Cyprinus Carpio) Surimi. J. of Food Processing Technology. 4: 1-5.
  14. Hanif, M.A., Chaklader, M.R., Siddik, M.A.B., Nahar, A., Foysal, M.J., and Kleindienst, R. 2019. Phenotypic variation of gizzard shad, Anodontostoma chacunda (Hamilton, 1822) based on truss network model. Regional Studies in Marine Science. 25: 100442.
  15. Hedayati, S., and Koochaki, A. 2013. Evaluation the effect of hydrocolloids on the texture and stability of surimi. 21st National Congress of Food Science and Technology, Shiraz, Iran. (In Persian)
  16. Heydari, S., Shabanpour, B., and Pourashouri, P. 2017. Investigate the properties of surimi paste and gel fortified with dietary fiber. International J. of Food Science and Technology. 14: 68. 193-202. (In Persian)
  17. Hosseini Shekarabi, S.P., Hosseini, S.E., Soltani, M., and Zojaji, M. 2014. Effects of various hydrocolloids on textural and microstructural properties of black mouth croaker (Atrobucca nibe) surimi gel. of Food Research (University of Tabriz). 24: 3. 425- 437. (In Persian)
  18. Hosseini-Shekarabi, S. P., Hosseini, S. E., Soltani, M., Kamali, A., and Valinassa, A. 2014. A Comparative Study on Physicochemical and Sensory Characteristics of Minced Fish and Surimi from Black Mouth Croaker (Atrobucca nibe). of Agricultural Science and Technology. 16: 1289-1300.
  19. Hsu, C.-K., and Chiang, B.-H. 2002. Effects of water, oil, starch, calcium carbonate and titanium dioxide on the colour and texture of threadfin and hairtail surimi International. J. of Food Science and Technology. 37: 4. 387–393.
  20. Ingadottir, B. and Kristinson, H.G. 2010. Gelation of protein isolates extracted from tilapia light muscle by pH shift processing. Food Chemistry. 118: 780-798.
  21. Jafarpour, A. 2012. Surimi and Physical Characteristics of Its Gel Network. Sari University of Agricultural Sciences and Natural Resoruces, 272 p. (In Persian)
  22. Jafarpour, A., and Gorczyca, E.M. 2009. Rheological Characteristics and Microstructure of Common Carp (Cyprinus carpio) Surimi and Kamaboko Gel. Food Biophysic. 4: 172-179.
  23. Jiménez-Colmenero, F., Cofrades, S., López-López, I., Ruiz-Capillas, C., Pintado, T., and Solas, M.T. 2010. Technological and sensory characteristics of reduced/low-fat, low-salt frankfurters as affected by the addition of Konjac and seaweed. Meat Science. 84: 3. 356–363.
  24. Jung, Y. H., and Yoo, B. 2005. Thermal gelation characteristics of composite surimi sol as affected by rice starch. Food Science and Biotechnology. 14: 871-874.
  25. Khosronejad, N., and Baghaie, H. 2014. Investigating the effect of adding hydrochloroids on the qualitative characteristics of vegetable burgers during shelf life. MS Thesis. Damghan Islamic Azad University. (In Persian)
  26. Kumar, P., and Mishra, H.N. 2004. Effect of stabilizer addition on physicochemical, sensory and textural properties. Food Chemistry. 87: 501-207.
  27. Lanier, T.C., Carvajal, P., and Yongsawatdigul, J. 2005. Surimi Gelation Chemistry. In: Park, J.W. (Eds.), Surimi and Surimi Seafood. Taylor & Francis Group, Boca Raton, FL, pp. 435-489.
  28. Li, J.M., and Nie, S.P. 2015. The functional and nutritional aspects of hydrocolloids in foods. Food Hydrocolloid. 53: 1-16.
  29. Liu, J., Wang, X., and Ding, Y. 2013. Optimization of Adding Konjac Glucomannan to Improve Gel Properties of Low-quality Surimi. Carbohydrate Polymer. 92: 1.484–489.
  30. Milani, J., and Maleki, G. 2012. Hydrocolloids in Food In Valdez, B. (Ed). Food Industrial ProcessMethods and Equipment, p. 2–38. China: Intech. Retrieved from http://www.intechopen.com/books/food-industrial-processes-methods-and-equipment/hydrocolloids-in-food-industry on 12/11/2015
  31. Montero, P., and Pérez-Mateos, M. 2002. Effects of Na+, K+ and Ca2+ on gels formed from fish mince containing a carrageenan or alginate. Food Hydrocolloid. 16: 375-385.
  32. Montero, P., Hurtado, J., and Pérez-Mateos, M. 2000. Microstructural behaviour and gelling characteristics of myosystem protein gels interacting with hydrocolloids. Food Hydrocolloid. 14(5): 455-461.
  33. Muthia, D., Nurul, H., and Noryati, I. 2010. The effects of tapioca, wheat, sago and potato on the physicochemical and sensory properties of duck sausage. International Food J. 17: 877-884.
  34. Osburn, W.N., and Keeton, J.T. 2004. Evaluation of low-fat sausage containing desinewed lamb and konjac gel. Meat Science. 68: 2. 221-233.
  35. Park, J. W. 2014. Surimi and surimi seafood. Taylor & Francis Group, New York, NY.629 p.
  36. Petcharat, T., and Benjakul, S. 2017. Effect of gellan incorporation on gel properties of bigeye snapper surimi. Food Hydrocolloid. 77: 746-753.
  37. Pietrowski, B.N., Tahergorabi, R., Matak, K.E., Tou, J.C., and Jaczynski, J. 2011. Chemical properties of surimi seafood nutrified with ω-3 rich oils. Food Chemistry. 129: 912–919.
  38. Ramirez, J.A., Uresti, R.M., Velazquez, G., and Vázquez. M. 2011. Food hydrocolloids as additives to improve the mechanical and functional properties of fish products: A review. Food Hydrocolloid. 25: 1842-1852.
  39. Razavi – Shirazi, H. 2007. Seafood technology Principles of storage and processing. Naghsh Mehr, Tehran, Fourth Edition, 292 (In Persian)
  40. Rohani, A.C., Indon, A., and Yunus, J.M. 1995. Processing of surimi from freshwater fish – Tilapia. Malaysian Agricultural Research and Development Institute (MARDI). 23: 2. 183–190.
  41. Sa´nchez-Alonso, I., Haji-Maleki, R., and Borderias, A.J. 2007. Wheat fiber as a functional ingredient in restructured fish products. Food Chemistry. 100: 1037– 1043.
  42. Santana, P., Huda, N., and Yang, T.A. 2013. The Addition of Hydrocolloids (Carboxymethylcellulose, Alginate and Konjac) to Improve the Physicochemical Properties and Sensory Characteristics of Fish Sausage Formulated with Surimi Powder. Turkish of Fisheries and Aquatic Science. 13: 561-569.
  43. Savadkoohi, S., Hoogenkamp, H., Shamsi, K., and Farahnaky, A. 2014. Color, sensory and textural attributes of beef frankfurter, beef ham and meat-free sausage containing tomato pomace. Meat Science. 97: 410–418.
  44. Takigami, S., Takiguchi, T., and Phillips, G.O. 1997. Microscopical studies of the tissue structure of Konjac tubers. Food Hydrocolloid. 11: 479-484.
  45. Watts, B. M., Ylimaki, G. L., Jeffery, L. E., and Elias, L. G. 1989. Basic Sensory Methods for Food Evaluation. The Centre University of Minnesota. 1 -160.
  46. Xiong, G., Cheng, W., Ye, L., Du, X., Zhou, M., Lin, R., Geng, S., Chen, M., Corke, H., and Cai, Y.Z. 2009. Effects of konjac glucomannan on physicochemical properties of myofibrillar protein and surimi gels from grass carp (Ctenopharyngodon idella). Food Chemistry. 116: 413–418.
  47. Yam, K.L., and Papadakis, S.E. 2004. A simple digital imaging method for measuring and analyzing color of food surfaces. J. of Food Engineering. 61: 137-142.
  48. Yang, D., Yuan, Y., Wang, L., Wang, X., Mu, R., Pang, J., Xiao, J., and Zheng, Y. 2017. A review on konjac glucomannan gels: microstructure and application. International J. of Molecular Sciences. 18: 11. 2250.
  49. Yongsawatdigul, J., and Piyadhammaviboon, P. 2005. Effect of microbial transglutaminase on autolysis and gelation of lizardfish surimi. of the Science of Food and Agriculture. 85: 1453-1460.
  50. Zhang, F., Fang,, Wang, C., Shi, L., Chang, T., Yang, H., and Cui, M. 2013. Effects of starches on the textural, rheological, and color properties of surimi-beef gels with microbial tranglutaminase. Meat Science. 93: 533-537.
  51. Zhang, L., Xue, Y., Xu, J., Li, Z., and Xue, C. 2015. Effects of deacetylation of konjac glucomannan on Alaska Pollock surimi gels subjected to high-temperature (120 ̊C) treatment. Food Hydrocolloid. 43: 125-131.
  52. Zhou, X., Jiang, S., Zhao, D., Zhang, J., Gu, S., and Pan, Z. 2017. Changes in physicochemical properties and protein structure of surimi enhanced with camellia tea oil. LWT – Food Science and 84: 562-571.
Food Processing and Preservation Journal
Volume 13, Issue 3
October 2022
Pages 17-36

Files

Share

How to cite

Statistics