Abstract
The gel-forming ability of rohu (Labeo rohita) mince with and without egg white powder (EW) was investigated. Gel from washed mince (washed gel) was prepared under two setting conditions: kamaboko (40°C) and modori (60°C). The gel-forming ability of kamaboko and modori gels was improved by the addition of EW at 2%. The autolytic inhibition of kamaboko gel was obtained in gel added with 2% EW, and 1% EW of modori gel. No marked change was observed in the TCA-soluble peptide content of either gel with the addition of EW above 1%. No effect on the whiteness of both gels was shown after the addition of EW. The addition of EW exhibited smaller cavities and a more compact fibrous network in microstructure.
Highlights
The decline in marine fishery resources has affected mince/surimi production, and there have been attempts to utilize freshwater fish as an alternative, including Nile tilapia (Oreochromis niloticus) [1], red tilapia (Oreochromis niloticus × Oreochromis placidus) [2], common carp (Cyprinus carpio), and small-scale mud carp (Cirrhina microlepsis) [3]
The gel-forming ability of kamaboko and modori gels was improved by the addition of egg white powder (EW) at 2%
As gel set at 40 ̊C, endogenous transglutaminase (TGase) was activated, inducing cross-linking of ε-(γ-glutamyl) lysine in myosin heavy chain (MHC) via nondisulfide bonds [22]
Summary
The decline in marine fishery resources has affected mince/surimi production, and there have been attempts to utilize freshwater fish as an alternative, including Nile tilapia (Oreochromis niloticus) [1], red tilapia (Oreochromis niloticus × Oreochromis placidus) [2], common carp (Cyprinus carpio), and small-scale mud carp (Cirrhina microlepsis) [3]. Rohu (Labeo rohita) is a freshwater fish species that are widely aquacultured in Thailand. Based on the data for the year 2010, the amount of rohu produced in Thailand was 1167 tons, with a market value of 1.3 million US Dollars [4]. Rohu contain small pin bones in their flesh, limiting their utilization. Processing the flesh to mince or for use as surimi would expand the range of utilization and market value.
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