Reduced Washing Cycle for Sustainable Mackerel (<i>Rastrelliger kanagurta</i>) Surimi Production: Evaluation of Bio-Physico-Chemical, Rheological, and Gel-Forming Properties
Although dark muscle is currently the most important obstacle in marketing high-quality Indian mackerel (<i>Rastrelliger kanagurta</i>) surimi, reducing washing remains a challenge for long-term surimi production from this species. Herein, the impact of washing cycles (one (W1), two (W2)...
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| Format: | Article |
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MDPI AG
2021-11-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/11/2717 |
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| author | Panumas Somjid Worawan Panpipat Ling-Zhi Cheong Manat Chaijan |
| author_facet | Panumas Somjid Worawan Panpipat Ling-Zhi Cheong Manat Chaijan |
| author_sort | Panumas Somjid |
| collection | DOAJ |
| description | Although dark muscle is currently the most important obstacle in marketing high-quality Indian mackerel (<i>Rastrelliger kanagurta</i>) 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, Ca<sup>2+</sup>-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. |
| first_indexed | 2024-03-10T05:29:17Z |
| format | Article |
| id | doaj.art-1eed1c006ce643e2a1e7e62c89109ee0 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T05:29:17Z |
| publishDate | 2021-11-01 |
| publisher | MDPI AG |
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| series | Foods |
| spelling | doaj.art-1eed1c006ce643e2a1e7e62c89109ee02023-11-22T23:20:58ZengMDPI AGFoods2304-81582021-11-011011271710.3390/foods10112717Reduced Washing Cycle for Sustainable Mackerel (<i>Rastrelliger kanagurta</i>) Surimi Production: Evaluation of Bio-Physico-Chemical, Rheological, and Gel-Forming PropertiesPanumas Somjid0Worawan Panpipat1Ling-Zhi Cheong2Manat Chaijan3Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, ThailandFood Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, ThailandZhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, ChinaFood Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, ThailandAlthough dark muscle is currently the most important obstacle in marketing high-quality Indian mackerel (<i>Rastrelliger kanagurta</i>) 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, Ca<sup>2+</sup>-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.https://www.mdpi.com/2304-8158/10/11/2717mackerelsurimiwashinggelqualitysustainability |
| spellingShingle | Panumas Somjid Worawan Panpipat Ling-Zhi Cheong Manat Chaijan Reduced Washing Cycle for Sustainable Mackerel (<i>Rastrelliger kanagurta</i>) Surimi Production: Evaluation of Bio-Physico-Chemical, Rheological, and Gel-Forming Properties Foods mackerel surimi washing gel quality sustainability |
| title | Reduced Washing Cycle for Sustainable Mackerel (<i>Rastrelliger kanagurta</i>) Surimi Production: Evaluation of Bio-Physico-Chemical, Rheological, and Gel-Forming Properties |
| title_full | Reduced Washing Cycle for Sustainable Mackerel (<i>Rastrelliger kanagurta</i>) Surimi Production: Evaluation of Bio-Physico-Chemical, Rheological, and Gel-Forming Properties |
| title_fullStr | Reduced Washing Cycle for Sustainable Mackerel (<i>Rastrelliger kanagurta</i>) Surimi Production: Evaluation of Bio-Physico-Chemical, Rheological, and Gel-Forming Properties |
| title_full_unstemmed | Reduced Washing Cycle for Sustainable Mackerel (<i>Rastrelliger kanagurta</i>) Surimi Production: Evaluation of Bio-Physico-Chemical, Rheological, and Gel-Forming Properties |
| title_short | Reduced Washing Cycle for Sustainable Mackerel (<i>Rastrelliger kanagurta</i>) Surimi Production: Evaluation of Bio-Physico-Chemical, Rheological, and Gel-Forming Properties |
| title_sort | reduced washing cycle for sustainable mackerel i rastrelliger kanagurta i surimi production evaluation of bio physico chemical rheological and gel forming properties |
| topic | mackerel surimi washing gel quality sustainability |
| url | https://www.mdpi.com/2304-8158/10/11/2717 |
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