Quality of walleye pollack frozen surimi by adding carboxylic acid salt in place of sugar compounds

Sato S., . and Kunimoto M., . and Arai K., . Quality of walleye pollack frozen surimi by adding carboxylic acid salt in place of sugar compounds. pp. 538-546. ISSN 22317546

Sugar compounds and polyphosphates are typically added to frozen surimi for the maintenance of its quality. To create healthier low-calorie frozen surimi frozen surimi using carboxylic acid and amino acid salts as preservatives in place of sugar compounds was prepared. After thawing the surimi was salted followed by preheating at 30C for either 40 min or between 0 and 40 min and then heating it at 90C for 30 min. The breaking strength (BS) and breaking strain (bs) of the heat-induced gels of the surimi were then measured using a rheometer and the gel strength (Gs BS / bs) and jelly strength (JS BS bs) were calculated. The quality of the surimi was evaluated by assessing the physical properties of the heat-induced gels made from it as well as the relationship between the BS and Gs during preheating for two-step heated gels. Results showed that the frozen surimi preparations made with 5 sodium gluconate and 3 sodium gluconate 2 sodium glutamate each with the addition of 0.1 Na‚ PO‚„ were comparable in quality to the typical preparation with 5.7 sugar compounds remaining stable at -23C for seven months or at -45C for ten months. It was also found that when comparing samples with equal BS values the heat-induced gels of the 5 sodium gluconate and 3 sodium gluconate 2 sodium glutamate preparations had slightly lower bs values as compared to typical frozen surimi with sugar compounds thus exhibiting a slightly more brittle texture.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/28%20(03)%202021/13%20-...

Abstract

Sugar compounds and polyphosphates are typically added to frozen surimi for the maintenance of its quality. To create healthier low-calorie frozen surimi frozen surimi using carboxylic acid and amino acid salts as preservatives in place of sugar compounds was prepared. After thawing the surimi was salted followed by preheating at 30C for either 40 min or between 0 and 40 min and then heating it at 90C for 30 min. The breaking strength (BS) and breaking strain (bs) of the heat-induced gels of the surimi were then measured using a rheometer and the gel strength (Gs BS / bs) and jelly strength (JS BS bs) were calculated. The quality of the surimi was evaluated by assessing the physical properties of the heat-induced gels made from it as well as the relationship between the BS and Gs during preheating for two-step heated gels. Results showed that the frozen surimi preparations made with 5 sodium gluconate and 3 sodium gluconate 2 sodium glutamate each with the addition of 0.1 Na‚ PO‚„ were comparable in quality to the typical preparation with 5.7 sugar compounds remaining stable at -23C for seven months or at -45C for ten months. It was also found that when comparing samples with equal BS values the heat-induced gels of the 5 sodium gluconate and 3 sodium gluconate 2 sodium glutamate preparations had slightly lower bs values as compared to typical frozen surimi with sugar compounds thus exhibiting a slightly more brittle texture.

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Item Type:	Article
AGROVOC Term:	Surimi
AGROVOC Term:	Deep frozen products
AGROVOC Term:	Walleye pollock
AGROVOC Term:	Carboxylic acids
AGROVOC Term:	Sampling
AGROVOC Term:	analysis
AGROVOC Term:	Fish pastes
AGROVOC Term:	Fish industry
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/9912

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