Technological feasibility of incorporating collagen in specialized fish products

Abstract

The functional property of surimi varies with fish species and it is necessary to improve the qu7ality of low-grade surimi using additives or modified processing schedules. Surimi, a refined form of comminuted fish flesh, has great potential as a functional protein ingredient and can be substituted for a variety of traditional animal and vegetable proteins. 10% collagen when added to surimi will enhance consumer acceptability and will provide good texture to the product. In the present study, three specialty products were prepared with common carp surimi with 10% collagen of the total protein percentage and with shark surimi without collagen. The collagen prepared from the airbladder of surimi was used for used for modifying the texture of the products. A comparative study of sensory characteristics of the products prepared with these two types of surimi was also done. The results showed that the overall acceptability of products developed from shark surimi was slightly less than those from common carp surimi with 10% collagen of the total protein.