Abstract
Surimi is widely used as the main ingredient for various innovative seafood products (ISP), e.g., imitation crab meat, fish balls, fish sausage, kamaboko, fish sticks, and paupiette. Sodium chloride (NaCl), a primary ingredient of surimi, plays an important role in gelling and flavor. A reduced-NaCl product is preferred by consumers due to health-related reasons. This study focuses on evaluating the gelling characteristics of fish surimi gel formulated with different levels (0.5, 1, and 1.5%) of calcium hydroxyapatite (HAp). Surimi gel added with HAp showed a good gel-forming ability (p<0.05). The texture profile analysis indicated an acceptable value. As for the water-holding capacity (76.88%), the highest value (p<0.05) was recorded for 1% of HAp addition. On the contrary, the cooking loss (21.09%), expressible moisture content (23.48%), and whiteness index (70.20) for samples with 1% HAp were the lowest compared to other samples. This preliminary finding suggests that the addition of calcium HAp at 0.5 to 1% could be an alternative ingredient to NaCl for maintaining gelling characteristics of surimi. It also adds nutritional value to the product. This finding could be a reference to the industry in improving the processing of surimi-based products.
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