CHANGES IN PROXIMATE COMPOSITION OF THORNBACK RAY (RAJA CLAVATA, L. 1758) SURIMI DURING WASHING AND FROZEN STORAGE

Abstract

The effects of frozen storage of surimi produced from thornback ray and the washing of mince on the chemical composition were investigated. The crude ash content which was initially found as 1.38% in raw thornback ray decreased approximately 12 and 80% after the first and second washing, respectively. After the third washing, crude ash content increased to 207% of the amount in the second washing because of addition of salt to the last washing water. The crude protein content of mince also decreased approximately to 28 and 20% after the first and second washing, respectively. After the third washing, the decrease in the lipid levels was approximately 30%. At the end of 6 months of frozen storage at−23.8 ± 2C, dry matter, crude ash and crude protein contents increased in a greater ratio in surimi containing 4% sorbitol, 4% sucrose and 0.3% Na‐tripolyphosphate than surimi prepared with 8% sorbitol and 0.3% Na‐tripolyphosphate. PRACTICAL APPLICATIONS In the present study, the effects of frozen storage of surimi produced from thornback ray and the washing of mince on the chemical composition were investigated. Washing procedure significantly decreased crude ash, crude protein and crude fat content of mince. There were significant differences in moisture, crude ash, and crude protein contents during the 6 months storage period of frozen surimi obtained by using different cryoprotectant mixtures. The folding test scores were highest in fresh surimi and during the first two months of storage. Thornback ray can be used for the production of surimi.

Effect of gelatin based edible coatings on quality of surimi from pearl mullet (Alburnus tarichi,Güldenstädt, 1814) during cold storage

“…In the present study, storage was not probably long enough to see that increase in pH. Turan & Sönmez (2010) produced 2 groups of surimi from stingray (Raja clavata) fish. The first group included 4% of sorbitol, 4% of sucrose and 0.3% of sodium tripolyphosphate, and the second group was with 8% of sorbitol and 0.3% of sodium tripolyphosphate.…”

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

“…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.…”