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
Not Available |
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Creator |
Priyadarshini B, Xavier KAM, Nayak BB, Apang T, Balange AK
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Subject |
colour, Expressible Moisture, Proximate Composition, Sensory Characteristics, Tilapia Surimi
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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. Not Available |
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Date |
2022-06-18T07:44:08Z
2022-06-18T07:44:08Z 2018-04-21 |
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Type |
Research Paper
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Identifier |
Not Available
Not Available http://krishi.icar.gov.in/jspui/handle/123456789/72968 |
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Language |
English
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Relation |
Not Available;
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Publisher |
Taylor & Francis
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