Abstract
Although dark muscle is currently the most important obstacle in marketing high-quality Indian mackerel (Rastrelliger kanagurta) surimi, reducing washing remains a challenge for long-term surimi production from this species. Herein, the impact of washing cycles (one (W1), two (W2), and three (W3) cycles) with a 1:3 mince to water ratio on the bio-physico-chemical properties, rheology, and gelling ability of mackerel surimi was evaluated. The yield, Ca2+-ATPase activity, TCA-soluble peptide, and myoglobin contents of surimi decreased as the number of washing cycles increased, while lipid removal, reactive SH content, and surface hydrophobicity of surimi increased. Surimi generated by W2 and W3 provided the same rheological patterns and Fourier-transform infrared spectroscopy (FTIR) spectra as unwashed mince, with the highest gel strength and whiteness, as well as the lowest expressible drip, thiobarbituric acid reactive substances (TBARS), and fishy odor. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) demonstrated the presence of polymerized proteins stabilized by disulfide and other interactions. Using a scanning electron microscope, several concentrated dense areas and distributed pores generated by myofibrillar proteins gel networks were found. Surimi from W2 and W3 appeared to be of similar overall quality, however W2 had a larger yield. As a result of the evaluation of bio-physico-chemical, rheological, and gel-forming capabilities, as well as product yield, W2 may be the best option for producing high-quality surimi from Indian mackerel in a sustainable manner.
Highlights
Surimi demand in the global market has been driven by the increased desire for seafood analogs in recent decades, owing to various textural features, nutritional benefits, and easier consumable convenience [1]
Surimi yields were in the 80–90% range across all washing processes (Table 1), and yields declined as the number of washing cycles increased (p < 0.05)
Filleting, deboning, mincing, and washing reduce the percentage of raw material yield to surimi, which has an effect on surimi productivity [17]
Summary
Surimi demand in the global market has been driven by the increased desire for seafood analogs in recent decades, owing to various textural features, nutritional benefits, and easier consumable convenience [1]. In Thailand, the main white-fleshed fish used to manufacture surimi include bigeye snapper (Priacanthus spp.), threadfin bream (Nemipterus spp.), lizardfish (Saurida spp.), and goatfish (Upeneus spp.) [2]. These fish species have been overfished, resulting in a downward trend in their populations over the last ten years (2010–2019) [3]. Pelagic dark-fleshed fish species have, on the other hand, remained abundant and stable in southern Thailand [4]. Dark-fleshed fish have received a lot of attention as prospective production alternatives. Indian mackerel (Rastrelliger kanagurta) is one of the most important pelagic fish in the
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