Composition, Textural Quality and Gel Strength of Surimi Prepared from Striped Catfish (Pangasianodon hypophthalmus, Souvage, 1878)

Abstract

Surimi was prepared from the meat of stripedcatfish Pangasianodon hypophthalmus using singlewash and double wash method and the composi-tion, gel strength and textural properties werecompared. Crude protein and fat content of doublewash surimi was significantly low (p<0.05). Bothsingle wash and double wash surimi gels exhibitedhigh expressible drip and low water holdingcapacity with double wash surimi gel showingsignificantly higher values (p<0.05). The gel strength,and textural parameter like hardness, and stiffnesswere significantly (p<0.05) higher for single washsurimi. The additional washing resulted in asignificant decrease (p<0.05) in total pigment con-tent of the surimi.