CHEMICAL CHANGES IN WASHED MINCE OF SILVER CARP (HYPOPHTHALMICHTHYS MOLITRIX ) DURING FROZEN STORAGE AT −20C WITH OR WITHOUT CRYOPROTECTANTS

Abstract

Studies were conducted to assess the chemical and quality changes in washed silver carp mince when frozen and stored at −20C with or without cryoprotectants. A previous washing step has led to a positive effect on fish quality according to marked content decreases in expressible moisture, volatile basic amines, free fatty acids and thiobarbituric acid reactive substances; such quality performances were maintained throughout the frozen storage. On the other hand, addition of cryoprotectants enhanced the quality life of mince as far as gel‐forming ability was concerned. Based on the gel‐forming ability, the shelf life of mince with cryoprotectants was found 135 days against 90 days for the mince stored without cryoprotectants. PRACTICAL APPLICATION Silver carp (Hypophthalmichthys molitrix) has acquired great attention because of its increasing farming production and application in the surimi‐product commercialization. Because of relatively low market price in fresh condition, the fish received less attention from the researchers to study its technical feasibility. This work focuses on the quality life of washed silver carp mince when frozen stored at −20C. The shelf life was assessed based on the gel‐forming ability of the mince because this functional property is considered most important for product development.

Mince from Tilapia-Backbone: Effects of Washing and Cryoprotectant Addition during Frozen Storage

“…This change could promote the increment of myofibrillar proteins and finally as a result of these changes, the water retention capacity was increased (Biscalchin-Grÿ schek et al , 2003). However, the moisture content M (71.3%) was lower than that reported in other mince species; for instance, 77.1% was documented in mackerel muscle mince (Eymard et al, 2009), 78.7% in muscle mince carp (Majumdar et al, 2012), and 81.3 and 78.3% in tilapia mince backbones (Oliveira et al, 2012;Kirschnik et al, 2013).…”

“…Biscalchin-Grÿ schek et al (2003) observed a gradual increase in pH on washed tilapia-muscle mince, and argued that this pattern can continue if additional wash cycles are performed. Higher pH values in washed mince may occur due to the removal of free fatty acids, free amino acids, lactic acid and other water-soluble acidic substances (Majumdar et al, 2012). The initial values of pH were 7.2, 7.2, 7.4 and 7.7 for M, MW, MC and MWC, respectively.…”

“…The textural changes observed were more related with the treatment (washing) and storage condition (freezing). Previous studies suggested that washed carp mince showed higher water holding capacity than non-washed mince, resulting in a firmer mince but although the mince water holding capacity in both cases decreased during frozen storage, the gel forming ability of carp mince was retained for a minimum of 135 days (Majumdar et al, 2012).…”

Impact of salted duck egg albumen powder on proteolysis and gelling properties of sardine surimi

“…A three-dimensional gel network is subsequently developed when unfolded proteins undergo aggregation as induced by heat (Petcharat & Benjakul, 2017). Both dark-and whitefleshed fishes, including fresh water and marine fishes, have commonly been used in surimi production, such as lizardfish (Benjakul, Visessanguan, Tueksuban, & Tanaka, 2004), bigeye snapper (Julavittayanukul, Benjakul, & Visessanguan, 2006), tilapia (Rawdkuen, Sai-Ut, Khamsorn, Chaijan, & Benjakul, 2009), mackerel (Balange & Benjakul, 2009), croaker (Panpipat, Chaijan, & Benjakul, 2010), Alaska pollock (Yin & Park, 2014), silver carp (Majumdar, Deb, Dhar, & Priyadarshini, 2013), and common carp (Ganesh, Dileep, Shamasundar, & Singh, 2006). Sardine (Sardinella albella) is one of This article was published on AA publication on: 20 May 2019 the pelagic dark-muscled fishes, which has been used as an alternative raw material for surimi production.…”

Effect of garlic extract on physical, oxidative and microbial changes during refrigerated storage of restructured product from Thai pangas (pangasianodon hypophthalmus) surimi

“…Washing reduced total protein content which may be explained as the removal of sarcoplasmic protein during washing which makes up to 20 % to 25 % of total protein of fish muscles (Negbenebor et al 1999;Taskaya et al 2003). Majumdar et al (2012) also reported a significant decrease of protein content after washing of silver carp mince. Removal of sarcoplasmic proteins may result increased concentration of myofibrillar proteins followed by improved water holding capacity of meat, because of increased hydration of protein due to removal of blood, pigments, proteins etc.…”