Effect of Washing Times on the Quality Characteristics and Protein Oxidation of Silver Carp Surimi

Abstract

The aim of this work is to evaluate the effects of different washing times (zero (W0), one (W1), two (W2), and three (W3) times) on the physicochemical characteristics, gel property, and protein oxidation of silver carp surimi during 4 °C refrigeration. The results showed that the yield, types of fatty acids, redness (a*), total volatile basic nitrogen, and thiobarbituric acid reactive substances of the surimi tended to decrease, and the whiteness, pH, gel strength, and water retention tended to increase with the increase of washing times. Meanwhile, washing removed some fatty acids and the fatty acid species showed a decreasing trend. The FTIR spectra showed that washing did not change the functional group composition but changed the content of each group of the functional groups, while decreasing the proportion of β-sheet structures. Compared with the unwashed surimi, washing caused some of the immobilized water in the minced fish to be transferred to free water, and the water fluidity was enhanced. The washing enhanced the water holding capacity in the surimi gels, and the microstructure of the surimi gels was denser and delayed the protein oxidation during refrigeration. However, the difference between W2 and W3 surimi was not significant (p > 0.05). In practice, W2 can be used to produce surimi to improve its yield and reduce water consumption.

Study on the Quality Variation and Internal Mechanisms of Frozen Oatmeal Cooked Noodles during Freeze–Thaw Cycles

“…FTIR can be used to obtain the amino groups in protein molecules, where the peaks from 1700 cm −1 to 1600 cm −1 correspond to the amide I band, representing the stretching vibration of C=O [31]. At present, the identification of amide I band peaks has been widely used, with 1651 cm −1 to 1660 cm −1 being α-Helix, 1610 cm −1 to 1640 cm −1 being β-Sheet, 1660 cm −1 to 1700 cm −1 being β-Turn, and 1640 cm −1 to 1650 cm −1 being Random [32].…”

Effectiveness of washing with atung (Parinarium glaberimum Hassk) solution on quantity and quality of dark meat yellowfin tuna (Thunnus albacares) surimi

“…This could have been due to the elements in the meat, such as dirt, fat, blood, and sarcoplasm dissolving in the water during the washing procedure with cold water at 10°C (5 -10). Zhang et al (2022) stated that washing can cause some of the immobilised water in fish to be transferred to free water, thus increasing the water's fluidity. The highest yield (68.50%) was obtained after three washes with 4% atung solution (A2B3).…”

Processing and Preservation of Aquatic Products

“…The number of washes directly affects the quality and economic benefits of surimi. By comparing different numbers of washes (0, 1, 2, 3), Zhang et al [7] found that the yield, types of fatty acids, redness (a*), total volatile basic nitrogen, and thiobarbituric acid-reactive substances of the surimi decreased, and the whiteness, pH, gel strength, and water retention increased, with increasing numbers of washes. They suggested that two washes was optimal, taking into account yield, water consumption, and surimi quality.…”