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Title Influence of cryoprotectant levels on storage stability of surimi from N. japonicus and quality of surimi based products
 
Names Parvathy, U.
George, S.
Date Issued 2014 (iso8601)
Abstract A study was undertaken with the aim of reducing
the concentration of cryoprotectants in surimi without
adversely affecting frozen storage stability. Minced meat
from a tropical fish, Nemipterus japonicus, was strained,
water leached and mixed with different levels of sucrosesorbitol
(1:1) mixture (henceforth called sugar mixture),
quick frozen at −35 °C and frozen stored at −20 °C. The
surimi samples were subjected to storage stability studies
for a period of 5 months. Water leaching resulted in slight
absorption of water by meat and reduction in protein, fat
and mineral contents. Surimi was found to have moderately
white colour. Sensory evaluation studies were conducted on
three products, viz., sausage, patty and cake, prepared using
surimi containing different concentrations of sugar mixture.
Sugar mixture content varying from 0% (control) to 4% in
surimi resulted in products that were more acceptable to the
taste panelists compared those with 6% and 8% sugar
mixture. During frozen storage of surimi pH and total plate
count remained nearly steady for all sugar mixture concentrations
and throughout the storage period. Moisture content
appeared to remain constant during storage, but decreased
with increase in sugar concentration. The salt soluble
nitrogen content of surimi and gel strength of sausage
prepared from it decreased with storage period in all surimi
samples, and increased with sugar mixture concentration.
Expressible water content of surimi sausage showed an
increasing trend with storage period of surimi and a
decreasing trend with sugar mixture concentration.
Sensory evaluation parameters—elasticity, sweetness
and preference—remained more or less steady during
storage. However elasticity and sweetness increased and
preference decreased with sugar mixture concentration beyond
4%. Elasticity and gel strength of surimi sausage seemed
to be much lower for control compared to even the lowest
concentration of sugar (2%) used. A concentration of 2 to 4%
sucrose-sorbitol mixture is well-accepted by the consumers in
products—surimi sausage, patty and cake and at this range of
concentration surimi could be well-preserved at −20 °C for at
least 5 months.
Genre Article
Topic Surimi
Identifier J. Food Sci. Technol. 51(5) : 982-987