Gel properties of sutchi catfish (Pangasius hypophthalmus) surimi as affected by selected washing process and number of washing cycles

• Published in: Food science and technology international Vol. 22; no. 3; pp. 266 - 274
• Main Authors: Priyadarshini, Bhargavi, Majumdar, Ranendra K, Parhi, Janmejay, Maurya, Pradip K, Roy, Deepayan, Saha, Apurba
• Format: Journal Article
• Language: English
• Published: London, England SAGE Publications 01-04-2016
• Subjects: Animals; Catfishes; Food Handling; Gels - chemistry; Hydrogen-Ion Concentration; Meat - analysis; Pangasius hypophthalmus; Water; alkaline–saline washing; Sutchi catfish; myoglobin; breaking force
• ISSN: 1082-0132; 1532-1738
• DOI: 10.1177/1082013215597086

The gel properties of sutchi catfish surimi prepared by conventional washing and alkaline–saline washing method were studied for four washing cycles. Decrease (p < 0.05) in myoglobin content was found in alkaline washing process compared to conventional washing at each washing cycle. The highest hardness, breaking force and deformation was observed in gels prepared from alkaline–saline washing method. Whiteness in conventional washed surimi gels increased non-significantly (p < 0.05) compared to alkaline–saline-washed surimi gels. Protein bands on Sodium dodecyl sulfate polyacrylamide gel electrophoresis indicated that the protein extractability was more in alkaline–saline washing and disappearance of bands in conventional washing method was observed between 116 and 45 kDa indicating less yield of protein.