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Color and Quality of Mackerel Surimi as Affected by Alkaline Washing and Ozonation
Author(s) -
JIANG SHANNTZONG,
HO MINGLANG,
JIANG SHENGHO,
LO LEAH,
CHEN HSINGCHEN
Publication year - 1998
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1998.tb15805.x
Subject(s) - mackerel , chemistry , food science , ascorbic acid , phosphate , myoglobin , pigment , chromatography , biochemistry , fishery , fish <actinopterygii> , biology , organic chemistry
Washing with alkaline phosphate or bicarbonate buffers (>pH 8.0) did not remove the pigments from minced mackerel. Thirty min ozonation in citrate buffer (pH 3.0) increased the whiteness (51.7 to 60.1) and L value (53.9 to 62.6), and decreased myoglobin (47.8 to 12.2 mg/100g) and total pigments (78.5 to 15.5 mg/100g). However, the deformation of surimi decreased from 0.90 cm to 0.45 cm, even though there was no change in breaking force. In comparison with untreated sample, addition of 0.10% NaHSO 3 , 0.15% cysteine or 0.20% ascorbic acid during grinding resulted in substantial recovery of the deformation and breaking force of ozonated surimi.