Composition, textural quality and gel strength of surimi prepared from striped catfish (Pangasianodon hypophthalmus, Souvage, 1878)
Composition, textural quality and gel strength of surimi prepared from striped catfish (Pangasianodon hypophthalmus, Souvage, 1878)
Date
2014
Authors
Tanuja, S.
Viji, P.
Zynudheen, A.A.
Ninan, G.
Joshy, C.G.
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologists (India), Cochin, India
Abstract
Surimi was prepared from the meat of striped
catfish Pangasianodon hypophthalmus using single
wash and double wash method and the composition,
gel strength and textural properties were
compared. Crude protein and fat content of double
wash surimi was significantly low (p<0.05). Both
single wash and double wash surimi gels exhibited
high expressible drip and low water holding
capacity with double wash surimi gel showing
significantly higher values (p<0.05). The gel strength,
and textural parameter like hardness, and stiffness
were significantly (p<0.05) higher for single wash
surimi. The additional washing resulted in a
significant decrease (p<0.05) in total pigment content
of the surimi.
Description
Keywords
Myofibrillar proteins, rheological property, total pigment, expressible drip, water holding capacity
Citation
Fishery Technology 2014: 51(2), 106-111