Color and Quality of Mackerel Surimi as Affected by Alkaline Washing and Ozonation |
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| Authors: | SHANN-TZONG JIANG MING-LANG HO SHENG-HO JIANG LEAH LO HSING-CHEN CHEN |
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| Affiliation: | Authors S-T. and S-H. Jiang, Ho and Chen are affiliated with the Dept. of Marine Food Science, National Taiwan Ocean Univ., Keelung, Taiwan 202, ROC.;Author Lo is affiliated with the Dept. of Seafood Technology, China College of Marine Technology, Taipei, Taiwan. |
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| Abstract: | 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% NaHSO3, 0.15% cysteine or 0.20% ascorbic acid during grinding resulted in substantial recovery of the deformation and breaking force of ozonated surimi. |
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| Keywords: | mackerel surimi alkaline wash ozonation |
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