Washings and cryoprotectants for the production of Tilapia Surimi

Abstract

This research aimed at studying the effects of different washing conditions (distilled water x distilled water + NaHCD 3 + NaCl) and cryoprotectants (NaCl + saccharose x sorbitol + sodium tripolyphosphate) for the production of tilapia surimi. The experiment used a factorial design 2 x 2 and the variables analyzed were proximate composition, non-nitrogen protein (NNP) removal, texture, color and yield. The protein and moisture contents of the surimi were influenced neither by washings nor by cryoprotectants, while the ash content was higher when NaCl + saccharose were used as the cryoprotectants and the yield was higher when only distilled water was used for the washings. Combining distilled water for the washings and NaCl + saccharose as the cryoprotectants provided the highest lipid and NNP removals. The different treatments produced surimi gels with similar colors and texture.

Textural, Sensory, and Chemical Characteristic of Threadfin Bream (Nemipterus sp.) Surimi Gel Fortified with Bio-Calcium from Bone of Asian Sea Bass (Lates calcarifer)

“…The CON sample had lower protein content than that of grade SA and grade A white croaker surimi, in which proteins constituted around 62.28–65.54% [ 54 ]. Lower protein content was observed in tilapia surimi as sorbitol and sodium tripolyphosphate were added as cryoprotectants [ 56 ]. Generally, the protein content of surimi is varied, depending on the species used.…”

“…Low fat content was observed in both samples, mainly due to the washing process, in which fat was removed from fish mince. Commonly, the fat content of surimi is less than 1.00% (wet weight basis) [ 56 , 58 , 59 ] and less than 2.00% (dry weight basis) [ 60 ]. A slightly higher fat content was found in the SBC-8 sample.…”

“…Ash content of the SBC-8 sample was greater than that of the CON ( p < 0.05) as a result of high mineral content in the ASBB added. However, the CON sample had higher ash content than that of surimi from sardine [ 61 ], white croaker [ 60 ], and tilapia [ 56 ]. The higher ash content in the SBC-8 sample (34.18% w / w , dry basis) than the CON (14.46% w / w , dry basis) might be governed by some additives incorporated in surimi such as sodium tripolyphosphate or salt, etc.…”

Ultrafiltration for the recovery of proteins from surimi washing water

“…washes with distilled water at 6 °C for 5 min, with 5 min of repose between washes, using the proportion of 3:1 (water: meat) (Oliveira et al, 2017). After each wash, the water was drained using ballerina fabric (100% polyester), collected (approximately 72 L), and reserved.…”

Enrichment of fishburgers with proteins from surimi washing water

“…For the elaboration of surimi, trims of farmed tilapia (Oreochromis niloticus) obtained after filleting were stored in polyethylene bags and maintained at -20 °C. After thawing at 5 °C for 24 h, trims were ground and washed three times with 3I:1 waterI:muscle (6 °C) and alternation of 5 min gentle stirring/5 min of rest (Dliveira et al, 2017). After each washing cycle, the water was drained through a 100% polyester bag and reserved for the UF.…”