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CHARACTERISTICS OF PINK PERCH ( NEMIPTERUS JAPONICUS ) SURIMI AT FROZEN TEMPERATURE
Author(s) -
SINGH RAVENDRA KUMAR,
BALANGE AMJAD KHANSAHEB
Publication year - 2005
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.2005.00014.x
Subject(s) - trimethylamine , chemistry , peroxide value , food science , fish <actinopterygii> , nitrogen , perch , fishery , zoology , biology , biochemistry , organic chemistry
An investigation lasting 36 weeks was carried out on the frozen storage (−20C) behavior of surimi prepared from the fish pink perch ( Nemipterus japonicus ). Total volatile base nitrogen (TVBN), trimethylamine (TMA), peroxide value (PV) and total plate count (TPC) values of surimi increased gradually from 3.5 ± 0.1 to 5.60 ± 0.17 mg%, 0 to 2.8 ± 0.2 mg%, 0 to 0.8 ± 0.3 meq/kg and 5.25 × 10 4 to 9.58 × 10 4 cfu/g, respectively, during frozen storage but were within the acceptable limit. Nonprotein nitrogen (NPN), free alpha‐amino nitrogen and surimi whiteness increased from 13.63 ± 0.09 to 22.35 ± 0.2 mg%, 0 to 8.55 ± 0.02 mg% and 61.83 to 63.48 degrees, respectively, with the passage of time. Moisture, crude protein, total nitrogen (TN), pH and gel strength of surimi decreased from 78.50 ± 0.14 to 76.55 ± 0.02%, 17.72 ± 0.18 to 14.57 ± 0.01%, 2.84 ± 0.02 to 2.14 ± 0.02%, 7.20 ± 0.1 to 6.05 ± 0.09, and 237 to 97.43 g × cm, respectively, during frozen storage. The surimi was acceptable at the end of the 36 week storage period.