Effect of Different Washing Cycles on the Quality of Pangasius hypophthalmus Surimi
Effect of Different Washing Cycles on the Quality of Pangasius hypophthalmus Surimi
Date
2017
Authors
Hassan, M.A
Balange, A.K
Senapati, S.R
Martin Xavier, K.A
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologists (India),COCHIN
Abstract
Pangasius is a fish with low cost and round the year
availability, which can be an alternate raw material
to regular marine fish species like pink perch and
croaker. Yellow discolouration of meat is the most
serious problem in marketing Pangasius as fillet.
There is a need to develop an alternative ways of
utilizing Pangasius and making surimi is one of the
alternatives. Therefore attempts have been made in
the present investigation to optimize the process of
surimi preparation from Pangasius hypophthalmus.
Effect of different washing cycles i.e., one, two, three
and four washes with 1: 3 mince to water ratio on
the quality of Pangasius surimi was investigated. It
was found that among the different washing cycles,
third and fourth washing cycles have resulted in the
highest gel strength and lowest expressible moisture
of Pangasius surimi as compared with control and
other treatments. The sodium dodecyl sulphate
polyacrylamide gel electrophoresis (SDS-PAGE)
study revealed disappearance of myosin heavy
chain (MHC) in the surimi gel obtained with third
and fourth washing cycle indicating good cross
linking. With increasing washing cycle whiteness of
surimi was also improved. Sensory evaluation
indicated highest overall acceptability for surimi
obtained with third and fourth washing. However,
the quality of surimi obtained from third and fourth
washing was not different. Therefore, it can be
concluded that three washing cycles with 1:3 mince:
water ration can be optimum for making good
quality surimi from Pangasius.
Description
Keywords
Surimi, washing cycles, gel strength, whiteness and expressible moisture.
Citation
Fishery Tech.54(1) : 51 - 59