NDLI: Carbonated water as a novel washing medium for mackerel (<i>Auxis thazard</i>) surimi production.

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Carbonated water as a novel washing medium for mackerel (Auxis thazard) surimi production.

Content Provider	Europe PMC
Author	Somjid, Panumas Panpipat, Worawan Chaijan, Manat
Abstract	Effect of cold carbonated water (CW) washing on the biochemical properties and gel characteristics of mackerel surimi was evaluated. Three washing cycles were performed with different orders of washing medium including T1 (water, water and water), T2 (CW, water and water), T3 (CW, CW and water) and T4 (CW, CW and CW). The results showed that CW washing, especially T4, caused the decrease in pH, Ca2+-ATPase activity and surface hydrophobicity and led to the increase in reactive sulfhydryl content. Regardless of washing treatment, haem protein of surimi decreased significantly compared to unwashed mince. However, carbonated water did not improve haem protein removal. The highest lipid reduction was found in T1 and T2. Gels from all CW washing treatments had a comparable whiteness. Breaking force of CW surimi gel increased with increasing washing cycle (T2 < T3 < T4). Deformations of all surimi gels were not much different (~7 mm). Expressible drip increased with increasing CW washing cycle. Numbers of jointed spherical matrices were found in surimi gel microstructures. With increasing CW washing cycle, densely packed aggregates were formed. Therefore, CW washing with appropriate cycle can be used as an alternative means for mackerel surimi production.
Related Links	https://europepmc.org/backend/ptpmcrender.fcgi?accid=PMC5643815&blobtype=pdf
ISSN	00221155
Volume Number	54
DOI	10.1007/s13197-017-2862-7
PubMed Central reference number	PMC5643815
Issue Number	12
PubMed reference number	29085140
Journal	Journal of Food Science and Technology [J Food Sci Technol]
e-ISSN	09758402
Language	English
Publisher	Springer India
Publisher Date	2017-09-21
Publisher Place	New Delhi
Access Restriction	Open
Rights License	© Association of Food Scientists & Technologists (India) 2017
Subject Keyword	Carbonated water Washing medium Mackerel Surimi Gel properties
Content Type	Text
Resource Type	Article
Subject	Food Science

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