Influence of cryoprotectant levels on storage stability of surimi from N. japonicus and quality of surimi based products

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dc.contributor.authorParvathy, U.
dc.contributor.authorGeorge, S.
dc.date.accessioned2018-01-10T09:53:37Z
dc.date.available2018-01-10T09:53:37Z
dc.date.issued2014
dc.description.abstractA study was undertaken with the aim of reducing the concentration of cryoprotectants in surimi without adversely affecting frozen storage stability. Minced meat from a tropical fish, Nemipterus japonicus, was strained, water leached and mixed with different levels of sucrosesorbitol (1:1) mixture (henceforth called sugar mixture), quick frozen at −35 °C and frozen stored at −20 °C. The surimi samples were subjected to storage stability studies for a period of 5 months. Water leaching resulted in slight absorption of water by meat and reduction in protein, fat and mineral contents. Surimi was found to have moderately white colour. Sensory evaluation studies were conducted on three products, viz., sausage, patty and cake, prepared using surimi containing different concentrations of sugar mixture. Sugar mixture content varying from 0% (control) to 4% in surimi resulted in products that were more acceptable to the taste panelists compared those with 6% and 8% sugar mixture. During frozen storage of surimi pH and total plate count remained nearly steady for all sugar mixture concentrations and throughout the storage period. Moisture content appeared to remain constant during storage, but decreased with increase in sugar concentration. The salt soluble nitrogen content of surimi and gel strength of sausage prepared from it decreased with storage period in all surimi samples, and increased with sugar mixture concentration. Expressible water content of surimi sausage showed an increasing trend with storage period of surimi and a decreasing trend with sugar mixture concentration. Sensory evaluation parameters—elasticity, sweetness and preference—remained more or less steady during storage. However elasticity and sweetness increased and preference decreased with sugar mixture concentration beyond 4%. Elasticity and gel strength of surimi sausage seemed to be much lower for control compared to even the lowest concentration of sugar (2%) used. A concentration of 2 to 4% sucrose-sorbitol mixture is well-accepted by the consumers in products—surimi sausage, patty and cake and at this range of concentration surimi could be well-preserved at −20 °C for at least 5 months.en_US
dc.identifier.citationJ. Food Sci. Technol. 51(5) : 982-987en_US
dc.identifier.urihttp://hdl.handle.net/123456789/3319
dc.language.isoenen_US
dc.subjectSurimien_US
dc.subjectCryoprotectantsen_US
dc.subjectNemipterus japonicusen_US
dc.subjectSausageen_US
dc.subjectPattyen_US
dc.subjectCakeen_US
dc.titleInfluence of cryoprotectant levels on storage stability of surimi from N. japonicus and quality of surimi based productsen_US
dc.typeArticleen_US
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