Abstract
The purpose of this study was formulation and evaluation of physicochemical properties of fish and surimi nuggets prepared from Queen fish (Scomberiodes commersonnianus) during 90 days of storage. Chemical analysis showed that surimi nuggets contained less protein, fat, and ash due to washing steps during surimi preparation. The titratable acidity, peroxide, and TBA values for fish nuggets were significantly higher than surimi nuggets during frozen storage (p < .05). Moreover, the textural properties of the products exhibited more firmness of surimi nuggets before cooking compared with fish nuggets (p < .05) and more firmness of fish nuggets after cooking compared with surimi one (p < .05). Furthermore, surimi nuggets were lighter and had lower total bacterial counts rather than fish nuggets during frozen storage (p < .05). SDS‐PAGE of the samples during storage exhibited more intensity of the bands related to α‐actinin, actin, and β‐tropomyosin in surimi nuggets compared with that for fish nuggets. Moreover, the sensory evaluation showed that acceptability of surimi nuggets was more than that for fish nuggets after frozen storage. These results showed that surimi nuggets had higher quality indicators rather than fish nuggets.
Highlights
Surimi is the odorless and white stabilized myofibrillar protein paste prepared from deboned fish flesh during the several washing process to remove the lipids and undesirable substances (Priyadarshini, Xavier, Nayak, Dhanapal, & Balange, 2017)
The lower protein content of surimi nuggets was probably due to TA B L E 2 Proximate composition of nuggets stored at −20°C
The monitoring of proximate composition of nuggets revealed that surimi nuggets contained less protein, fat, and ash due to washing steps during surimi preparation
Summary
Surimi is the odorless and white stabilized myofibrillar protein paste prepared from deboned fish flesh during the several washing process to remove the lipids and undesirable substances (Priyadarshini, Xavier, Nayak, Dhanapal, & Balange, 2017). Type and condition of washing process during the surimi production plays an important role on quality of surimi‐based products because of an effective removal of the proteolytic enzymes and lipids (Priyadarshini et al, 2017). Other parameters such as fish species, protein content, pH, and temperature have an influence on rheological properties of surimi (Panpipat, Chaijan, & Benjakul, 2010). Due to the increasing consumer nutritional requirements, the food industry is trying to manufacture the varieties of products from by‐product or less valuable fishes while still maintaining their desirable sensorial characteristics (Ali, Mansour, E‐lBedawey, & Osheba, 2017)
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