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Colour improvement of common carp ( Cyprinus carpio ) fillets by hydrogen peroxide for surimi production
Author(s) -
Jafarpour Ali,
Sherkat Frank,
Leonard Brian,
Gorczyca Elisabeth M.
Publication year - 2008
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2007.01622.x
Subject(s) - cyprinus , chemistry , common carp , food science , carp , hydrogen peroxide , sodium , fishery , fish <actinopterygii> , biochemistry , biology , organic chemistry
Summary The preferred colour for surimi is white, but surimi prepared from light fillets of common carp ( Cyprinus carpio ) is slightly pink. Hydrogen peroxide (H 2 O 2 ; 1–3% v/v) with and without sodium tri‐polyphosphate (STP; 1–2% w/v) was added to a sodium carbonate bath (pH 7.0–11.5) resulting in a final pH range of 4.4–10.1 which was injected into carp fillets. After soaking and tumbling for 30 min at 4–10 °C, the fillets were evaluated for colour and water holding capacity (WHC). Fillets tumbled with treatment solution with different pH levels (7.0–11.5), but with no H 2 O 2 or STP added, had improved colour with significantly ( P < 0.05) higher L * compared with untreated fillets as the control. However, the colour improvement [( L * and colour deviation (Δ E )] was not significantly different ( P > 0.05) within the pH levels (7.0–11.5) trialled. With increasing H 2 O 2 levels (1–3%), fillets became lighter and Δ E increased significantly ( P < 0.05), especially with a 3% H 2 O 2 treatment at pH of 10.5 (adjusted pH before H 2 O 2 addition, actual pH after H 2 O 2 addition was 8.2). The whiteness ( L *−3 b *) of kamaboko produced from treated (3% H 2 O 2 , pH 10.5) common carp light fillets was not significantly different to that of kamaboko from Alaska pollock and threadfin bream. Treatments combining H 2 O 2 (3%) with STP (1–2%) significantly reduced the L * value obtained in comparison with fillets treated with only H 2 O 2 (3%). Similarly, fillets treated with STP (1%) alone, resulting in lower L * values, irrespective of treatment pH (7.0–11.5). WHC, an indicator of the quality of the fillet texture, increased from 816 g/kg at pH 7.0 without STP to 841 g/kg at pH 11.5 with 1% STP. Treatment with H 2 O 2 (without STP) decreased the WHC of the fillets.