Colour improvement of common carp (Cyprinus carpio) fillets by hydrogen peroxide for surimi production

Abstract

The preferred colour for surimi is white, but surimi prepared from light fillets of common carp (Cyprinus carpio) is slightly pink. Hydrogen peroxide (H 2 O 2 ; 1-3% v ⁄ v) with and without sodium tri-polyphosphate (STP; 1-2% w ⁄ v) was added to a sodium carbonate bath (pH 7.0-11.5) resulting in a final pH range of 4.4-10.1 which was injected into carp fillets. After soaking and tumbling for 30 min at 4-10°C, the fillets were evaluated for colour and water holding capacity (WHC). Fillets tumbled with treatment solution with different pH levels (7.0-11.5), but with no H 2 O 2 or STP added, had improved colour with significantly (P < 0.05) higher L* compared with untreated fillets as the control. However, the colour improvement [(L* and colour deviation (DE)] was not significantly different (P > 0.05) within the pH levels (7.0-11.5) trialled. With increasing H 2 O 2 levels (1-3%), fillets became lighter and DE increased significantly (P < 0.05), especially with a 3% H 2 O 2 treatment at pH of 10.5 (adjusted pH before H 2 O 2 addition, actual pH after H 2 O 2 addition was 8.2). The whiteness (L*)3b*) of kamaboko produced from treated (3% H 2 O 2 , pH 10.5) common carp light fillets was not significantly different to that of kamaboko from Alaska pollock and threadfin bream. Treatments combining H 2 O 2 (3%) with STP (1-2%) significantly reduced the L* value obtained in comparison with fillets treated with only H 2 O 2 (3%). Similarly, fillets treated with STP (1%) alone, resulting in lower L* values, irrespective of treatment pH (7.0-11.5). WHC, an indicator of the quality of the fillet texture, increased from 816 g ⁄ kg at pH 7.0 without STP to 841 g ⁄ kg at pH 11.5 with 1% STP. Treatment with H 2 O 2 (without STP) decreased the WHC of the fillets.

Alternatives for Efficient and Sustainable Production of Surimi: A Review

“…Another study on the application of the acid–alkaline process for the recovery of the proteins left after cutting the catfish fillets managed to produce an increase in the yield of the fish for human consumption (Kristinsson and others 2005). Due to the pink color that common carp confers to surimi, hydrogen peroxide has been added to improve color, but the structure of the gel was affected (Jafarpour and others 2008). The addition of protease inhibitors, such as soy protein isolate (Luo and others 2008) and food‐grade serine inhibitors in tropical tilapia ( Tilapia niloticus ) surimi (Yongsawatdigul and others 2000), and MTGase to improve the poor gel‐forming ability (Ni and others 1999; Ni and others 2001) have given positive results. Different gelling ingredients have been also considered; among others, xanthan combined with locust bean (Ramírez and others 2002) and pectins (Barrera and others 2002) in silver carp ( Hypophthalmichthys molitrix ).…”

“…Due to the pink color that common carp confers to surimi, hydrogen peroxide has been added to improve color, but the structure of the gel was affected (Jafarpour and others 2008).…”

Тенденции Развития Науки И Образования

“…В работе [8] излагается новый подход в получении нанокомпозитов -гранульный. Под гранульным подходом понимается использование гранулированных МУНТ определенного размера и структуры.…”

Optimization of hydrogen-peroxide washing of common carp kamaboko using response surface methodology

“…Sims, Cosham, and Anderson (1975) showed that bleached herring fillets' colour was whiter without damaging the favourable taste. James and McCrudden (1976) found that hydrogen peroxide (0.85 ml/100 ml) at pH 10.5 improved the colour of cod (Didsambiguation) following 15-min exposure at 15-20 C. In a recent study, Jafarpour, Sherkat, Leonard, and Gorczyca (2008) used hydrogen peroxide injected fillets of common carp and found that high levels of the agent (3 ml/ 100 ml) effectively whitened the fillet but significantly decreased its water holding capacity.…”