The Influence of Chitosan on Textural Properties of Common Carp Cyprinus Carpio) Surimi

Abstract

The influence of different concentrations of chitosan (0.5%, 1.0% and 1.5%) on texture, color, Water Holding Capacity (WHC), viscosity and sensory properties of common carp surimi was investigated. Chitosan was added at 0.5%, 1% and 1.5% to the common carp surimi paste, stuffed in polyamide casing and heated in a hot water bath at 90 ± 2°C for 30 min. Chitosan treatments showed significant (p<0.05) effect on functional properties of resultant surimi gels as enhanced its viscosity, WHC, color, gel strength, TPA parameters and sensory characteristics. According to the results, there was an association between texture quality parameters and different concentrations of added chitosan. For instance, 1.5% chitosan treatment singnificantly (p<0.05) improved the viscosity, WHC, gel strength, hardness and whiteness of surimi gel by 35.4%, 19%, 50.6%, 40% and 11%, respectively, compared to the control sample with no added chitosan. Ultimately, the best score (p<0.05) of sensory evaluation was allocated to the surimi gel with 1.5% chitosan by the panelists, all indicating the positive effect of added chitosan on functional properties of resultant surimi gel.

Effects of Different Physical States of Chitosan on the Quality of Chilled Minced Snakehead Fish (Channa striata)

“…This results is in agreement with the study conducted by [15] which exhibited whiter surimi gel by addition of chitosan into common carp surimi. Their data showed that the control treatment had the lowest whiteness (56.81) whereas by addition of different levels of chitosan (0.5%, 1.0% and 1.5%), the whiteness of resultant surimi gel significantly (p<0.05) improved by 8.3%, 8.8% and 11%, respectively.…”

Effect of chitosans and chitooligosaccharides on the processing and storage quality of foods of animal and aquatic origin

“…Similarly, the addition of 1.5 per cent chitosan significantly improved the viscosity, water holding capacity, gel strength, hardness and whiteness of common carp (Cyprinus Carpio) surimi gel by 35.4, 19, 50.6, 40 and 11 per cent, respectively, compared to the control sample with no added chitosan (Hajidoun and Jafarpour, 2013). Also sensory panelists allocated best scores to the surimi gel with 1.5 per cent chitosan level (Hajidoun and Jafarpour, 2013).…”

“…The addition of chitosan at the level of 15 mg/g significantly increased the breaking force and deformation of suwari and kamaboko gels prepared from barred garfish (Hemiramphus far), and a chitosan concentration of 10 mg/g produced the highest breaking force in kamaboko gels (Benjakul et al, 2001). Similarly, the addition of 1.5 per cent chitosan significantly improved the viscosity, water holding capacity, gel strength, hardness and whiteness of common carp (Cyprinus Carpio) surimi gel by 35.4, 19, 50.6, 40 and 11 per cent, respectively, compared to the control sample with no added chitosan (Hajidoun and Jafarpour, 2013). Also sensory panelists allocated best scores to the surimi gel with 1.5 per cent chitosan level (Hajidoun and Jafarpour, 2013).…”

Washings and cryoprotectants for the production of Tilapia Surimi

“…Hajidoun & Jafarpour (2013) found 47.32, 0.80, -1.20 and 0.99 for hardness, cohesivity, adhesivity and elasticity, respectively, for the carpa surimi gel made with 1.5% chitosan. According to these authors, using chitosan for the surimi preparation decreased the content of heavy chain myosin due to polymerization and, at the same time, increased the formation of cross links among these molecules, so improving the TPA.…”