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

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 b...

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Main Authors:	Ima Wijayanti, Avtar Singh, Soottawat Benjakul, Pornsatit Sookchoo
Format:	Article
Language:	English
Published:	MDPI AG 2021-04-01
Series:	Foods
Subjects:	fish bone bio-calcium threadfin bream surimi gel properties sensory microstructure
Online Access:	https://www.mdpi.com/2304-8158/10/5/976

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author	Ima Wijayanti Avtar Singh Soottawat Benjakul Pornsatit Sookchoo
author_facet	Ima Wijayanti Avtar Singh Soottawat Benjakul Pornsatit Sookchoo
author_sort	Ima Wijayanti
collection	DOAJ
description	The effects of Asian sea bass (<i>Lates calcarifer</i>) bio-calcium (ASBB) at different levels (0, 2, 4, 6, 8, and 10%) (<i>w</i>/<i>w</i>) on properties of threadfin bream (<i>Nemipterus</i> sp.) surimi gel were investigated. ASBB addition increased breaking force and deformation, while reduced expressible moisture content (<i>p</i> < 0.05) of surimi gel. <i>L</i>* (lightness), <i>a</i>* (redness), and <i>b</i>* (yellowness) values were increased with augmenting ASBB levels; however, whiteness slightly decreased in surimi gel incorporated with ASBB (<i>p</i> < 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% (<i>w</i>/<i>w</i>) ASBB (<i>p</i> < 0.05). Surimi gel added with 8% (<i>w</i>/<i>w</i>) 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% (<i>w</i>/<i>w</i>) 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% (<i>w</i>/<i>w</i>) not only increased mineral content, but also improved textural, sensory, and microstructural properties of surimi gel.
first_indexed	2024-03-10T11:50:03Z
format	Article
id	doaj.art-4b3b3e3c0c03413283eb6fc86eaaf326
institution	Directory Open Access Journal
issn	2304-8158
language	English
last_indexed	2024-03-10T11:50:03Z
publishDate	2021-04-01
publisher	MDPI AG
record_format	Article
series	Foods
spelling	doaj.art-4b3b3e3c0c03413283eb6fc86eaaf3262023-11-21T17:46:00ZengMDPI AGFoods2304-81582021-04-0110597610.3390/foods10050976Textural, Sensory, and Chemical Characteristic of Threadfin Bream (<i>Nemipterus</i> sp.) Surimi Gel Fortified with Bio-Calcium from Bone of Asian Sea Bass (<i>Lates calcarifer</i>)Ima Wijayanti0Avtar Singh1Soottawat Benjakul2Pornsatit Sookchoo3International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, ThailandInternational Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, ThailandInternational Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, ThailandCenter of Excellence in Bio-Based Materials and Packaging Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, ThailandThe effects of Asian sea bass (<i>Lates calcarifer</i>) bio-calcium (ASBB) at different levels (0, 2, 4, 6, 8, and 10%) (<i>w</i>/<i>w</i>) on properties of threadfin bream (<i>Nemipterus</i> sp.) surimi gel were investigated. ASBB addition increased breaking force and deformation, while reduced expressible moisture content (<i>p</i> < 0.05) of surimi gel. <i>L</i>* (lightness), <i>a</i>* (redness), and <i>b</i>* (yellowness) values were increased with augmenting ASBB levels; however, whiteness slightly decreased in surimi gel incorporated with ASBB (<i>p</i> < 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% (<i>w</i>/<i>w</i>) ASBB (<i>p</i> < 0.05). Surimi gel added with 8% (<i>w</i>/<i>w</i>) 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% (<i>w</i>/<i>w</i>) 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% (<i>w</i>/<i>w</i>) not only increased mineral content, but also improved textural, sensory, and microstructural properties of surimi gel.https://www.mdpi.com/2304-8158/10/5/976fish bone bio-calciumthreadfin breamsurimigel propertiessensorymicrostructure
spellingShingle	Ima Wijayanti Avtar Singh Soottawat Benjakul Pornsatit Sookchoo Textural, Sensory, and Chemical Characteristic of Threadfin Bream (<i>Nemipterus</i> sp.) Surimi Gel Fortified with Bio-Calcium from Bone of Asian Sea Bass (<i>Lates calcarifer</i>) Foods fish bone bio-calcium threadfin bream surimi gel properties sensory microstructure
title	Textural, Sensory, and Chemical Characteristic of Threadfin Bream (<i>Nemipterus</i> sp.) Surimi Gel Fortified with Bio-Calcium from Bone of Asian Sea Bass (<i>Lates calcarifer</i>)
title_full	Textural, Sensory, and Chemical Characteristic of Threadfin Bream (<i>Nemipterus</i> sp.) Surimi Gel Fortified with Bio-Calcium from Bone of Asian Sea Bass (<i>Lates calcarifer</i>)
title_fullStr	Textural, Sensory, and Chemical Characteristic of Threadfin Bream (<i>Nemipterus</i> sp.) Surimi Gel Fortified with Bio-Calcium from Bone of Asian Sea Bass (<i>Lates calcarifer</i>)
title_full_unstemmed	Textural, Sensory, and Chemical Characteristic of Threadfin Bream (<i>Nemipterus</i> sp.) Surimi Gel Fortified with Bio-Calcium from Bone of Asian Sea Bass (<i>Lates calcarifer</i>)
title_short	Textural, Sensory, and Chemical Characteristic of Threadfin Bream (<i>Nemipterus</i> sp.) Surimi Gel Fortified with Bio-Calcium from Bone of Asian Sea Bass (<i>Lates calcarifer</i>)
title_sort	textural sensory and chemical characteristic of threadfin bream i nemipterus i sp surimi gel fortified with bio calcium from bone of asian sea bass i lates calcarifer i
topic	fish bone bio-calcium threadfin bream surimi gel properties sensory microstructure
url	https://www.mdpi.com/2304-8158/10/5/976
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Textural, Sensory, and Chemical Characteristic of Threadfin Bream (<i>Nemipterus</i> sp.) Surimi Gel Fortified with Bio-Calcium from Bone of Asian Sea Bass (<i>Lates calcarifer</i>)

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