Carbonated water as a novel washing medium for mackerel (Auxis thazard) surimi production

Abstract

Effect of cold carbonated water (CW) washing on the biochemical properties and gel characteristics of mackerel surimi was evaluated. Three washing cycles were performed with different orders of washing medium including T1 (water, water and water), T2 (CW, water and water), T3 (CW, CW and water) and T4 (CW, CW and CW). The results showed that CW washing, especially T4, caused the decrease in pH, Ca-ATPase activity and surface hydrophobicity and led to the increase in reactive sulfhydryl content. Regardless of washing treatment, haem protein of surimi decreased significantly compared to unwashed mince. However, carbonated water did not improve haem protein removal. The highest lipid reduction was found in T1 and T2. Gels from all CW washing treatments had a comparable whiteness. Breaking force of CW surimi gel increased with increasing washing cycle (T2 < T3 < T4). Deformations of all surimi gels were not much different (~7 mm). Expressible drip increased with increasing CW washing cycle. Numbers of jointed spherical matrices were found in surimi gel microstructures. With increasing CW washing cycle, densely packed aggregates were formed. Therefore, CW washing with appropriate cycle can be used as an alternative means for mackerel surimi production.

Impact of lecithin incorporation on gel properties of bigeye snapper (Priacanthus tayenus) surimi

“…The scanning electron microscope (SEM) (Gem-iniSEM, Carl Ziess Microscopy, Germany) was used for microstructure analysis (Somjid et al, 2017). Samples with a thickness of 2-3 mm were fixed with 2.5 mL 100 mL −1 glutaraldehyde in 0.2 mol L −1 phosphate buffer (pH 7.2) for 2 h. The samples were then rinsed for 1 h in distilled water before being dehydrated in ethanol with serial concentrations of 50, 70, 80, 90 and 100 mL 100 mL −1 .…”

Biochemical property and gel‐forming ability of surimi‐like material from goat meat

“…2c). Myoglobin as a member of sarcoplasmic proteins can be leached out from the muscle during washing with water (Somjid et al ., 2017). By increasing the ionic strength and altering the pH in the washing medium (in some cases), the removal efficacy of myoglobin seemed to be improved significantly.…”

Reduced Washing Cycle for Sustainable Mackerel (Rastrelliger kanagurta) Surimi Production: Evaluation of Bio-Physico-Chemical, Rheological, and Gel-Forming Properties

“…The pH, Ca 2+ -ATPase activity, SH content, protein surface hydrophobicity, and TCA-soluble peptides were determined using the standard methods as described by Somjid et al [9].…”

“…As a result, there is a need for environmentally friendly surimi production with fewer washing cycles, not only to avoid pollution, but also to increase yield and minimize wash water content. Several studies have reported the use of washing solutions such as tap water [6], sodium chloride [7], sodium bicarbonate [8], carbonated water [9], and ozonized water [10] for mackerel surimi production. All of the above-mentioned washing media have been shown to improve quality parameters, but the results differ depending on the fish species.…”