Effect of heat treatment on the properties of surimi gel from black mouth croaker (Atrobucca nibe)

Kamali A., . and Hosseini S. E., . and Valinassab T., . and Hosseini-Shekarabi S. P., . and Soltani M., . Effect of heat treatment on the properties of surimi gel from black mouth croaker (Atrobucca nibe). pp. 363-371. ISSN 22317546

The aim of this study was to evaluate the physicochemical characteristics of surimi gel-forming ability due to different heating conditions. Textural properties whiteness expressible moisture microstructure and protein pattern of the gel specimens were determined. All gel samples were incubated for 18 hours at 4C before applying for analyses. Kamaboko gel (KK) by setting sol at 40C prior to cooking at 90C for 20 min showed the highest breaking force (623.2021.74 g) followed by directly heated (DH) and modori (MD) gels respectively (p0.05). The highest expressible moisture (5.2690.09) and whiteness (73.910.02) were found in DH gel (p0.05). Conversely two-steps heated gels (i.e. KK and MD) showed lowest expressible drip and whiteness (p0.05). KK had the higher interconnected three-dimensional protein networks than other gels. High Hardness (1.6-3.8 Kg force) and deformation (10.73 to 12.06 mm) of black mouth croaker surimi gels introduce that this low fat and white-fleshed fish species could be used for producing high quality surimi-based products. Analysis of SDS- PAGE indicated that myosin heavy chain (MHC) as a major protein with a high density band in surimi decreased in all gels. However MHC was more retained in DH gel. In conclusion preparation of KK enhanced the gel-forming properties of surimi.

Full text available from: Official URL: http://ifrj.upm.edu.my/22%20(01)%202015/(53).pdf

Abstract

The aim of this study was to evaluate the physicochemical characteristics of surimi gel-forming ability due to different heating conditions. Textural properties whiteness expressible moisture microstructure and protein pattern of the gel specimens were determined. All gel samples were incubated for 18 hours at 4C before applying for analyses. Kamaboko gel (KK) by setting sol at 40C prior to cooking at 90C for 20 min showed the highest breaking force (623.2021.74 g) followed by directly heated (DH) and modori (MD) gels respectively (p0.05). The highest expressible moisture (5.2690.09) and whiteness (73.910.02) were found in DH gel (p0.05). Conversely two-steps heated gels (i.e. KK and MD) showed lowest expressible drip and whiteness (p0.05). KK had the higher interconnected three-dimensional protein networks than other gels. High Hardness (1.6-3.8 Kg force) and deformation (10.73 to 12.06 mm) of black mouth croaker surimi gels introduce that this low fat and white-fleshed fish species could be used for producing high quality surimi-based products. Analysis of SDS- PAGE indicated that myosin heavy chain (MHC) as a major protein with a high density band in surimi decreased in all gels. However MHC was more retained in DH gel. In conclusion preparation of KK enhanced the gel-forming properties of surimi.

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Item Type:	Article
AGROVOC Term:	Surimi
AGROVOC Term:	Atrobucca nibe
AGROVOC Term:	Heat treatment
AGROVOC Term:	Physicochemical properties
AGROVOC Term:	Texture
AGROVOC Term:	Microstructure (morphology)
AGROVOC Term:	Whiteness
AGROVOC Term:	Moisture content
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/22024

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