Functional Properties of Surimi Powder prepared from Croaker fish (Otolihoides biauritus)
Functional Properties of Surimi Powder prepared from Croaker fish (Otolihoides biauritus)
Date
2021
Authors
Balange, Amjad K
Xavier, K. A. Martin
Javith, S. Mohammed Akram
Chattopadhyay, Kasturi
Das, P. Sambit Kisore
Reddy, Ramakrishna
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologists (India)
Abstract
Surimi industry forms an important sector in fish
processing because of useful functional properties
found in surimi which makes it a suitable raw
material in the manufacture of restructured products.
However, prolonged cold storage of surimi
results in deterioration of its quality and increases
storage costs. Therefore, drying surimi under
controlled condition to make surimi powder which
is stable at room temperature can be an alternative
to traditional surimi and this leads to a new
approach in surimi industry. In the present study,
mechanical drying technique was evaluated for
surimi powder prepared from croaker fish
(Otolihoides biauritus). Functional properties of the
prepared surimi powder were studied. This study
revealed that the proximate composition of surimi
and surimi powder showed significant difference
(p<0.05) in protein, fat and ash contents. Functional
quality parameters of surimi powder like solubility,
water holding capacity, emulsifying capacity and
foaming capacity values were 18.4%, 11 ml g-1, 40%
and 37.5% respectively. Instrumental colour parameters
such as lightness, redness and yellowness
values were significantly higher (p<0.05) in surimi
powder than the surimi. Whiteness index observed
was significantly higher (p<0.05) in surimi powder
than the surimi. These results indicate that surimi
powders can be used as a functional ingredient for
the preparation of fish-based products as well as in
food formulations, which of course need separate
studies.
Description
Keywords
Drying, Surimi powder, Functional properties, Myofibrillar protein