Gel‐forming properties of surimi produced from bigeye snapper, Priacanthus tayenus and P macracanthus , stored in ice

The influence of iced storage of two species of bigeye snapper, Priacanthus tayenus and P macracanthus , on the gel‐forming ability of the resulting surimi was investigated. Upon iced storage, whole fish underwent deterioration faster than beheaded/eviscerated fish. Total volatile base and trimethylamine contents of whole fish were higher than those of beheaded/eviscerated fish, particularly after 9 days of storage ( P  < 0.05). P macracanthus muscle was more susceptible to proteolytic degradation than P tayenus muscle. Ca 2+ ‐ATPase activity decreased as the storage time increased ( P  < 0.05), indicating the denaturation of myosin. A marked decrease in Ca 2+ ‐ATPase activity was found in whole fish kept for more than 6 days in ice ( P  < 0.05). Breaking force and deformation of surimi gels from both species decreased, with a concomitant decrease in whiteness, as the storage time increased ( P  < 0.05). Beheading and evisceration of fish retarded the deterioration. However, the gel‐forming ability of surimi produced from both species decreased continuously throughout iced storage ( P  < 0.05), probably owing to the denaturation and degradation of myofibrillar proteins. © 2002 Society of Chemical Industry