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Physicochemical properties, gel-forming ability and myoglobin content of sardine (Sardinella gibbosa) and mackerel (Rastrelliger kanagurta) surimi produced by conventional method and alkaline solubilisation process

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Abstract

Characteristics and gel properties of sardine and mackerel surimi produced by conventional washing process and alkaline solubilising process were investigated. The decrease in Ca2+-ATPase activity with the changes in the surface hydrophobicity was found in surimi produced by alkaline solubilising process (p<0.05), suggesting the denaturation of protein induced by this process. The alkal-ine solubilising process with prewashing could remove myoglobin most effectively from sardine muscle, whereas the process without prewashing resulted in the greatest myoglobin removal in mackerel muscle (p<0.05). Surimi conventionally prepared by water or NaCl washing showed the gel with greater breaking force and deformation than that from alkaline solubilising process (p<0.05). The hig-her expressible moisture was found in the gels of surimi pre-pared by alkaline process, indicating the poor water holding capacity of the gel matrix. The highest whiteness was found in the gel of sardine surimi produced by alkaline process with prewashing but the highest whiteness was obtained in the gel of mackerel surimi washed with distilled water.

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Acknowledgement

Financial support from Thailand Research Fund under the Royal Golden Jubilee Ph.D. Program (Grant No. PHD/0129/2545) to Manat Chaijan.

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Authors and Affiliations

  1. Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, 90112, Thailand

    Manat Chaijan & Soottawat Benjakul

  2. National Center for Genetic Engineering and Biotechnology, National Science and Technology Development Agency, 113 Phaholyothin Rd., Klong 1, Klong Luang, Pathumthani, 12120, Thailand

    Wonnop Visessanguan

  3. Department of Animal Science, University of Connecticut, 3636 Horsebarn Road Ext., Storrs, CT, 06269-4040, USA

    Cameron Faustman

Authors
  1. Manat Chaijan
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  2. Soottawat Benjakul
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  3. Wonnop Visessanguan
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  4. Cameron Faustman
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Corresponding author

Correspondence to Soottawat Benjakul.

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Chaijan, M., Benjakul, S., Visessanguan, W. et al. Physicochemical properties, gel-forming ability and myoglobin content of sardine (Sardinella gibbosa) and mackerel (Rastrelliger kanagurta) surimi produced by conventional method and alkaline solubilisation process. Eur Food Res Technol 222, 58–63 (2006). https://doi.org/10.1007/s00217-005-0091-1

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  • DOI: https://doi.org/10.1007/s00217-005-0091-1

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