Abstract
ABSTRACT Impact of bio-calcium from bone (FBC) of Asian sea bass (Lates calcarifer) at 8% (w/w) without and with calcium chloride (CC) or calcium lactate (CL) at different levels (0.1–0.6%, w/w) on gel characteristics of threadfin bream surimi was studied. Surimi added with 8% FBC (BC-8) showed the highest B-F with higher whiteness and water holding capacity (P < .05). When surimi gel containing 8% FBC was incorporated with CC or CL at either 0.4 or 0.6%, the highest B-F, the lowest expressible moisture content and higher whiteness was obtained for gel added with 8% FBC together with 0.6% CL (BC-CL-0.6) (P < .05) and had elastic texture as confirmed by the highest Gʹ and denser microstructure. FTIR spectra confirmed the presence of hydroxyapatite in BC-8 and BC-CL-0.6 samples. Thus, the addition of 8% FBC and 0.6% calcium lactate augmented the gel properties and consumer acceptability of threadfin bream surimi.
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