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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Autores principales:	Panumas Somjid, Worawan Panpipat, Ling-Zhi Cheong, Manat Chaijan
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	mackerel surimi washing gel quality sustainability Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/1eed1c006ce643e2a1e7e62c89109ee0
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spelling	oai:doaj.org-article:1eed1c006ce643e2a1e7e62c89109ee02021-11-25T17:34:38ZReduced Washing Cycle for Sustainable Mackerel (<i>Rastrelliger kanagurta</i>) Surimi Production: Evaluation of Bio-Physico-Chemical, Rheological, and Gel-Forming Properties10.3390/foods101127172304-8158https://doaj.org/article/1eed1c006ce643e2a1e7e62c89109ee02021-11-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2717https://doaj.org/toc/2304-8158Although 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.Panumas SomjidWorawan PanpipatLing-Zhi CheongManat ChaijanMDPI AGarticlemackerelsurimiwashinggelqualitysustainabilityChemical technologyTP1-1185ENFoods, Vol 10, Iss 2717, p 2717 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	mackerel surimi washing gel quality sustainability Chemical technology TP1-1185
spellingShingle	mackerel surimi washing gel quality sustainability Chemical technology TP1-1185 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
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.
format	article
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
title	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_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_sort	reduced washing cycle for sustainable mackerel (<i>rastrelliger kanagurta</i>) surimi production: evaluation of bio-physico-chemical, rheological, and gel-forming properties
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/1eed1c006ce643e2a1e7e62c89109ee0
work_keys_str_mv	AT panumassomjid reducedwashingcycleforsustainablemackerelirastrelligerkanagurtaisurimiproductionevaluationofbiophysicochemicalrheologicalandgelformingproperties AT worawanpanpipat reducedwashingcycleforsustainablemackerelirastrelligerkanagurtaisurimiproductionevaluationofbiophysicochemicalrheologicalandgelformingproperties AT lingzhicheong reducedwashingcycleforsustainablemackerelirastrelligerkanagurtaisurimiproductionevaluationofbiophysicochemicalrheologicalandgelformingproperties AT manatchaijan reducedwashingcycleforsustainablemackerelirastrelligerkanagurtaisurimiproductionevaluationofbiophysicochemicalrheologicalandgelformingproperties
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Reduced Washing Cycle for Sustainable Mackerel (<i>Rastrelliger kanagurta</i>) Surimi Production: Evaluation of Bio-Physico-Chemical, Rheological, and Gel-Forming Properties

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