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Effect of added calcium and heat setting on gel forming and functional properties of Sardinella fimbriata surimi

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Title Effect of added calcium and heat setting on gel forming and functional properties of Sardinella fimbriata surimi
Not Available
 
Creator Murthy, L.N.
Phadke, G.G.
Jeyakumari, A.
Ravishankar, C.N.
 
Subject Sardine surimi
Calcium
Gel setting
Gel strength
Whiteness
 
Description Not Available
Present study evaluates the effect of calcium and heat setting on gel characteristics of lesser sardine surimi. Total seven formulations were made namely, S. fimbriata minced meat without heat setting (A1), minced meat with heat setting (A2), S. fimbriata surimi control without heat setting (B1), control with heat setting (B2), surimi added with 0.3% calcium without heat setting (C1) and surimi added with calcium with heat setting (C2) and refiner meat without addition of calcium and with addition of sodium bicarbonate (D). C1 exhibited gel strength of 329 g cm (Grade KA) whereas C2 sample exhibited gel strength of 556.2 g cm (Grade AA) as a result of gel setting at 35 C for 45 min. Textural parameters such as hardness, chewiness, gumminess and cohesiveness were improved in C2 when compared with all other formulations. Addition of calcium and sodium bicarbonate significantly improved whiteness of surimi with gel setting in comparison to other treatments (p \ 0.05). C2 samples exhibited reduced thio barbituric acid (TBA) values indicating lower oxidation. Results indicated potential for use of fish species with high fat content and darker meat for surimi manufacture with gel setting of sol and addition of sodium bicarbonate and calcium as ingredients.
Not Available
 
Date 2020-07-10T06:00:21Z
2020-07-10T06:00:21Z
2020-06-01
 
Type Research Paper
 
Identifier Murthy, L. N., Phadke, G. G., Jeyakumari, A. and Ravishankar, C. N. (2020) Effect of added calcium and heat setting on gel forming and functional properties of Sardinella fimbriata surimi J Food Sci Technol. https://doi.org/10.1007/s13197-020-04551-x
0975-8402 (Online) 0022-1155 (Print)
http://krishi.icar.gov.in/jspui/handle/123456789/38059
 
Language English
 
Relation Not Available;
 
Publisher Springer