Effect of added calcium and heat setting on gel forming and functional properties of Sardinella fimbriata surimi

Abstract

Present study evaluates the effect of calcium and heat setting on gel characteristics of lesser sardine (Sardinella fimbriata) surimi. Total seven formulations were made namely, S. fimbriata minced meat without heat setting (A1), minced meat with heat setting (A2), S. fimbriata surimi control (without addition of calcium) without heat setting (B1), control (without addition of calcium) with heat setting (B2), surimi added with 0.3% calcium without heat setting (C1) and surimi added with calcium with heat setting (C2) and refiner meat without addition of calcium and with addition of sodium bicarbonate (D). C1 exhibited gel strength of 329 g cm (Grade KA) whereas C2 sample exhibited gel strength of 556.2 g cm (Grade AA) as a result of gel setting at 35 °C for 45 min. Textural parameters such as hardness, chewiness, gumminess and cohesiveness were improved in C2 when compared with all other formulations. Addition of calcium and sodium bicarbonate significantly improved whiteness of surimi with gel setting in comparison to other treatments (p \ 0.05). C2 samples exhibited reduced thio barbituric acid (TBA) values indicating lower oxidation. Results indicated potential for use of fish species with high fat content and darker meat for surimi manufacture with gel setting of sol and addition of sodium bicarbonate and calcium as ingredients.

Effect of Psyllium (Plantago ovata Forks) Husk on Characteristics, Rheological and Textural Properties of Threadfin Bream Surimi Gel

“…Gel properties can be improved by optimizing setting, mediated by endogenous TGase [ 7 ]. Calcium ions have been implemented to enhance TGase activity, leading to higher protein cross-linking via non-disulfide covalent bonds [ 8 ]. Plant phenolics [ 9 , 10 ] or cross-linking enzymes e.g., microbial TGase [ 11 , 12 ] or chitooligosaccharide [ 13 , 14 ] have been used in surimi.…”

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

“…Free iron may operate as a prooxidant, speeding up the oxidation of lipids. Lower TBARS levels may be obtained as a result of removing lipids and oxidative constituents from mince [56]. In general, lipid and myoglobin oxidation in fish muscle occurred at the same time, and one process seemed to promote the other [22,25].…”

Gelling characteristics of fish surimi gel added with calcium hydroxyapatite (HAp)

“…The incorporation of various additive ingredients was recently reported on surimi gel, i.e., protein hydrolysate [9,10], inulin [11], transglutaminase [11,12], sodium bicarbonate [13], Micro-algae [14,15], hydrocolloids [16], fish oils [17], coconut husk extract [12,18], cellulose nanofibrils [1], fibers [3,[19][20][21], fatty acid [22], camel milk [23], vegetable oils [24] and amino acids [5]. Some other studies have reported on the addition of calcium from fish bone for textural improvement of silver carp fish sausage [25] and sardine (sardinella fimbriata) surimi gel [26] under normal-salt condition. However, additive-protein interaction change as different calcium and fish species is formulated, particularly under reduced-salt condition.…”

“…This calcium-based material has the potential to increase the quality characteristics of the surimi-based product during the gel formation process through filling and inducing cross-linking principles [30]. Calcium addition was reported to increase the overall acceptability of surimi gel, with no effect on flavor [26]. The recommended dietary allowance (RDA) of calcium-based food fortification ranges from 0.4 to 2.5 g [30].…”