Comparative effect of High pressure and Conventional Heat Processing on the Development and Shelf life of Restructured Surimi balls during Chilled Storage
Comparative effect of High pressure and Conventional Heat Processing on the Development and Shelf life of Restructured Surimi balls during Chilled Storage
Date
2020
Authors
Sarika, K.
Bindu, J.
Panda, S. K.
Balange, A. K.
Gudipati, V.
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologists (India)
Abstract
There is an increasing demand towards innovative
fish products to cater the demand of modern market
and restructured surimi products are such emerging
products. Restructured surimi balls were developed
by restructuring the washed and concentrated pink
perch surimi, formed into shapes under traditional
heat setting at 90°C for 60 min and pressure setting
at 200 MPa for 15 min. Surimi was added with
MTGase (0.5%) for enhancing the crosslinking
between proteins and casein as a substrate for cross
linking, so as to improve the physico-chemical
properties of the balls. A comparative analysis on
the storage characteristics of pressure set and heat
set surimi balls were done under chilled conditions.
When compared with heat set balls the texture
characteristics and gel strength values were less,
whereas elastic nature of the product was retained
in high pressure processing. High pressure can
retain the raw texture of the balls with softer and
glossier appearance while heat causes texture to be
harder and dry. The quality indices values were
found within the limit even after 16 days of storage
under chilled conditions. Even though microbial
quality of both samples were comparable, higher
sensory score was given for pressure-set sample.
Also, MTGase addition had synergistic effect with
high pressure in enhancing the overall quality of
products. Present study exhibited the potential of
high pressure technology in developing restructured
surimi balls through pressure induced gelation
similar to the traditional heat induced gelation.
Description
Keywords
High pressure processing, restructured products, surimi balls