Textural, Sensory, and Chemical Characteristic of Threadfin Bream (Nemipterus sp.) Surimi Gel Fortified with Bio-Calcium from Bone of Asian Sea Bass (Lates calcarifer).

Ima Wijayanti,Pornsatit Sookchoo,Avtar Singh,Soottawat Benjakul

doi:10.3390/foods10050976

Ima Wijayanti, Pornsatit Sookchoo + Show 2 more

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https://doi.org/10.3390/foods10050976

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Abstract

The effects of Asian sea bass (Lates calcarifer) bio-calcium (ASBB) at different levels (0, 2, 4, 6, 8, and 10%) (w/w) on properties of threadfin bream (Nemipterus sp.) surimi gel were investigated. ASBB addition increased breaking force and deformation, while reduced expressible moisture content (p < 0.05) of surimi gel. L* (lightness), a* (redness), and b* (yellowness) values were increased with augmenting ASBB levels; however, whiteness slightly decreased in surimi gel incorporated with ASBB (p < 0.05). Higher likeness scores were noticed in surimi gel containing ASBB, compared to that of the control. However, a slight decrease in the likeness score was noticed in surimi gel with 10% (w/w) ASBB (p < 0.05). Surimi gel added with 8% (w/w) ASBB possessed the increase in breaking force by 80% from the control and had the highest likeness score. Texture profile analysis of surimi gel added with ASBB showed the improved texture characteristics with coincidentally higher storage modulus of surimi paste. Surimi gel with 8% (w/w) ASBB had a denser and finer microstructure with higher ash, calcium, and phosphorous contents, compared to the control. Thus, incorporation of bio-calcium up to 8% (w/w) not only increased mineral content, but also improved textural, sensory, and microstructural properties of surimi gel.

Highlights

Surimi is a concentrated fish myofibrillar proteins, in which sarcoplasmic protein, lipids, bloods, odorous compounds, and pigment are removed via thorough washing
A slightly lower whiteness index was noticed in surimi gel added with Asian sea bass bio-calcium (ASBB), especially at higher concentrations
Higher likeness scores were attained in the surimi gel added with ASBB, compared to the control

Summary

Introduction

Surimi is a concentrated fish myofibrillar proteins, in which sarcoplasmic protein, lipids, bloods, odorous compounds, and pigment are removed via thorough washing. Myofibrillar proteins play a major role in the formation of preferable texture of surimi gel. Several additives were previously employed to enhance gel characteristics of surimi such as egg white [2,3], whey protein concentrate [4,5,6], oxidized phenolic compounds [7,8], coconut husk extract [9], some hydrocolloids [10,11,12], calcium chloride [13], calcium carbonate [14], etc. Calcium chloride together with whey protein concentrate increased gel properties of goatfish surimi [4]. The formation of calcium-bridges between unfolded negatively charged myofibrillar proteins may assist to strengthen gel texture [15]

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