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Quality characteristics of tilapia surimi: Effect of single washing cycle and different washing media

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Title Quality characteristics of tilapia surimi: Effect of single washing cycle and different washing media
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Creator Priyadarshini B, Xavier KAM, Nayak BB, Apang T, Balange AK
 
Subject colour, Expressible Moisture, Proximate Composition, Sensory Characteristics, Tilapia Surimi
 
Description Not Available
Surimi was prepared by washing with single washing cycle with cold water (T-1), alkaline saline (0.2% NaHCO3 and 0.15% NaCl; T-2) solution, and with calcium chloride and salt (0.2% CaCl2 and 0.1% NaCl; T-3), respectively, and compared with conventional washed (CW) surimi. T-2 exhibited significantly (p ≤ 0.05) increased moisture content, which correlated with increased yield, pH and also significantly decreased lipid and ash content. A significant (p ≤ 0.05) decrease in expressible moisture content was also observed in T-2, which suggested higher water holding capacity compared to other treatments. Heat-induced surimi gels exhibited highest L* (p ≤ 0.05), followed by surimi in all the treatments. In the case of L*, T-1 showed highest lightness, followed by T-2, which was comparable to CW. The lowest myoglobin content was exhibited by CW surimi (p ≤ 0.05), which is due to repeated washings. T-2 gel showed higher elasticity, texture, and overall acceptability than others (p ≤ 0.05), except for the whiteness. In all the aspects, T-2 was comparable with CW. Washing with one cycle of T-2 solution can not only improve the quality of surimi but can reduce the wastage of water that is released into the environment without further treatment.
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Date 2022-06-18T07:44:08Z
2022-06-18T07:44:08Z
2018-04-21
 
Type Research Paper
 
Identifier Not Available
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http://krishi.icar.gov.in/jspui/handle/123456789/72968
 
Language English
 
Relation Not Available;
 
Publisher Taylor & Francis