Effect of Some Biopolymers on the Rheological Behavior of Surimi Gel

Abstract

Abstract:The objective of this study was to investigate the effect of selected biopolymers on the rheological properties of surimi. In our paper, we highlight the functional properties and rheological aspects of some starch mixtures used in surimi. However, the influence of some other ingredients, such as cryoprotectants, mannans, and hydroxylpropylmethylcellulose (HPMC), on the rheological properties of surimi is also described. The outcome reveals that storage modulus increased with the addition of higher levels of starch. Moreover, the increasing starch level increased the breaking force, deformation, and gel strength of surimi as a result of the absorption of water by starch granules in the mixture to make the surimi more rigid. On the other hand, the addition of cryoprotectants, mannans, and HPMC improved the rheological properties of surimi. The data obtained in this paper could be beneficial particularly to the scientists who deal with food processing field.

Physical properties of cobia (Rachycentron canadum) surimi: effect of washing cycle at different salt concentrations

“…This finding shows that cobia mince produces a slightly higher yield of surimi (61.53 %) than silver catfish (60 %) after 4-5wash cycles in the same NaCl concentration. Sarker et al (2012), found yields from minced flesh at 56.16 % for grass carp, 43.00 % for sin croaker, and 45.00 % for mackerel; all of which were lower than the results obtained.…”

“…This is because increasing the amount of water used for washing usually causes greater protein loss and decreased surimi yield. Sarker et al (2012), found a lower surimi yield for tilapia (18.99 %) when the ratio of water to mince was 4:1 with four wash cycles. Thus, a logical approach to achieving optimal wash cycle effects and maximal surimi yield is to lower the water-to-mince ratio while increasing wash duration and the number of cycles.…”

“…The total yield of surimi production obtained from cobia was 29 %. According to Sarker et al (2012), yields from tilapia were 18.99 %, from grass carp 18.26 %, and 24.00 % from Alaskan Pollack. This shows that our total yield of surimi obtained from cobia is significantly higher.…”

Karakteristik Cumi-Cumi Analog dari Surimi Ikan Patin (Pangasius hypopthalmus) dengan Menggunakan berbagai Jenis Pati

“…Besarnya kadar air pada surimi berpengaruh terhadap konsentrasi tepung yang ditambahkan. Menurut Sarker et al (2012) untuk surimi yang mempunyai kadar air 86% minimum jumlah tepung yang ditambahkan adalah sebesar 10%, namun semakin banyak tepung yang ditambahkan akan menghasilkan produk yang elastisitasnya berkurang. Kadar abu surimi ikan patin sebesar 0,53±0,03%, masih dalam kisaran persyaratan mutu SNI 01-2694-2006 yaitu maksimum 1%.…”

“…Penambahan t epung karaginan dan konjak dimaksudkan untuk memperoleh tekstur yang mendekati elastisitas dengan cumi-cumi. Pada dasarnya konjak merupakan hidrokoloid yang tidak dapat membentuk gel tanpa adanya alkali (Sarker et al, 2012). Karaginan dan konjak dapat bekerja secara sinergis sehingga dapat mendorong pembentukan gel dari konjak melalui interaksi segregatif dari kedua polimer tersebut, sehingga dapat membentuk gel dengan tekstur yang lebih kuat dan elastis (Brenner, Tuvikene, Fang & Matsukawa, 2015).…”