Effect of connective tissue and cooking regime on the properties of shark meat

Abstract

The content of total collagen in shark, (Scoliodon sorrakowah) is found to be 2.99 g.lOOg·' wet meat, which includes 2.13 g.lOOg·' wet meat of soluble collagen and the rest 0.86 g.lOOg·1 wet meat of insoluble collagen. In terms of total protein, the total collagen content of shark is 13.11%. Proximate composition and microbiological analysis of washed and unwashed mince was done. Microbiological analysis of equipment parts of the mincing machine was also carried out during the study. Quality attributes of surimi connected with its rheological property carried out in the present study are gel strength (GS), % of expressible water (EW), folding test score (Fr), and sensory texture score (TS). On statistical analysis a high correlation was observed among these attributes. The correlation between TS and GS was 0.94; TS and EW was -0.85; TS and Fr were 0.87. Between GS and EW the correlation was found to be -0.94, and between GS and FT it was 0.89 and between EW and FT the correlation was -0.94. The present study revealed that shark surimi showed highest GS when it was incubated at 60°C for two hours in water bath.