Effect of duck feet collagen addition on physicochemical properties of surimi

Nik Aisyah N. M, . and Seow E. K, . and Fazilah A., . and Huda N, . and Normawati M. N, . and Easa A. M, . Effect of duck feet collagen addition on physicochemical properties of surimi. pp. 537-544. ISSN 22317546

Duck feet collagen was added to threadfin bream and sardine surimi to study its effect on physicochemical properties such as folding test gel strength cook loss water holding capacity expressible moisture texture profile analysis and colour measurement. As compared to commercial fish scale collagen and cow collagen the addition of duck feet collagen resulted in a significant improvement in the quality of the sardine surimi. Duck feet collagen was able to improve the folding test score of sardine surimi from 3.00 to 5.00; gel strength was increased from 275.70 g.mm to 2682.70 g.mm and hardness of gel was increased from 1.12kg to 6.00kg. Addition of duck feet collagen improved the gel strength of threadfin bream surimi from 1696.70 g.mm to 5579.40 g.mm and hardness of gel was increased from 4.55kg to 10.32kg. Colour of threadfin bream and sardine surimi also improve with the addition of duck feet collagen. The lightness was increased from 66.47 to 66.89 (threadfin bream) and from 62.32 to 63.60 for sardine. The results suggest that duck feet collagen has potential as an alternative source of protein additive for the improvement of the physicochemical properties of low grade surimi.

Full text available from: Official URL: http://ifrj.upm.edu.my/20%20(02)%202013/4%20IFRJ%2...

Abstract

Duck feet collagen was added to threadfin bream and sardine surimi to study its effect on physicochemical properties such as folding test gel strength cook loss water holding capacity expressible moisture texture profile analysis and colour measurement. As compared to commercial fish scale collagen and cow collagen the addition of duck feet collagen resulted in a significant improvement in the quality of the sardine surimi. Duck feet collagen was able to improve the folding test score of sardine surimi from 3.00 to 5.00; gel strength was increased from 275.70 g.mm to 2682.70 g.mm and hardness of gel was increased from 1.12kg to 6.00kg. Addition of duck feet collagen improved the gel strength of threadfin bream surimi from 1696.70 g.mm to 5579.40 g.mm and hardness of gel was increased from 4.55kg to 10.32kg. Colour of threadfin bream and sardine surimi also improve with the addition of duck feet collagen. The lightness was increased from 66.47 to 66.89 (threadfin bream) and from 62.32 to 63.60 for sardine. The results suggest that duck feet collagen has potential as an alternative source of protein additive for the improvement of the physicochemical properties of low grade surimi.

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Item Type:	Article
AGROVOC Term:	Surimi
AGROVOC Term:	Collagen
AGROVOC Term:	Ducklings
AGROVOC Term:	Physicochemical properties
AGROVOC Term:	Threadfins
AGROVOC Term:	Sardines
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/21762

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