Abstract
The influence of different concentrations of chitosan (0.5%, 1.0% and 1.5%) on texture, color, Water Holding Capacity (WHC), viscosity and sensory properties of common carp surimi was investigated. Chitosan was added at 0.5%, 1% and 1.5% to the common carp surimi paste, stuffed in polyamide casing and heated in a hot water bath at 90 ± 2°C for 30 min. Chitosan treatments showed significant (p<0.05) effect on functional properties of resultant surimi gels as enhanced its viscosity, WHC, color, gel strength, TPA parameters and sensory characteristics. According to the results, there was an association between texture quality parameters and different concentrations of added chitosan. For instance, 1.5% chitosan treatment singnificantly (p<0.05) improved the viscosity, WHC, gel strength, hardness and whiteness of surimi gel by 35.4%, 19%, 50.6%, 40% and 11%, respectively, compa red to the control sample with no added chitosan. Ultimately, the best score (p<0.05) of sensory evaluation was allocated to the surimi gel with 1.5% chitosan by the panelists, all indicating the positive effect of added chitosan on functional properties of resultant surimi gel.
Highlights
Surimi is a Japanese loan word referring to the fish flesh that is deboned, minced and washed with water in order to imitate various high-priced products such as crab legs, oyster and lobster
The Water Holding Capacity (WHC) of control sample was recorded at 76.47% but after addition of 0.5%, 1% and 1.5% chitosan to the common carp surimi, it was increased to 86.51%, 90.12% and 94.34%, respectively
Surimi of common carp with 1.5% added chitosan had the highest WHC among the treatments as it caused 19% improvement of WHC compared to the control sample
Summary
Surimi is a Japanese loan word referring to the fish flesh that is deboned, minced and washed with water in order to imitate various high-priced products such as crab legs, oyster and lobster. High-priced fishery products are becoming increasingly scant or even nearly unavailable in developing countries by effect of massive overexploitation of some fish species [2]. In order to meet the protein requirements of the world population, which is likely to increase to 8.5 billion in the 25 years, fish production has to be doubled during this period. By increasing of world population and rapid reduction in marine resources, aquaculture section has been grown to address the gap between global seafood supply and demand, thereafter, fresh water fish species can be considered as an alternative resource for surimi industry mainly due to their reliable resources and fairly low prices
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