Quality characteristics of spent layer<Emphasis Type="Italic"> surimi</Emphasis> during frozen storage |
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Authors: | ümran?Ensoy Email author" target="_blank">Nuray?Kolsar?c?Email author Kezban?Cando?an |
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Affiliation: | (1) Department of Food Engineering, Faculty of Agriculture, Ankara University, 06110 D![imath](/content/qvrbjejb80eugbnx/xlarge305.gif) kap , Ankara, Turkey |
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Abstract: | The effects of different washing solutions and cryoprotectants on quality characteristics of spent layer surimi were studied during frozen storage at –18 °C. The highest (P<0.05) process yield was obtained with 0.5% sodium bicarbonate and 0.04 M sodium phosphate buffer solutions. While washing resulted in decreases (P<0.05) in protein, fat, cholesterol and ash contents, collagen and myofibrillar protein showed increases compared to the unwashed mince. A cryoprotectant mixture of 2% sucrose+2% sorbitol+0.3% sodium pyrophosphate resulted in higher water-holding capacity, except for surimi washed with 0.04 M sodium phosphate buffer solution, and lower cooking loss (P<0.05) than a cryoprotectant mixture of 4% sucrose+2.8% sorbitol. Increased lightness and decreased redness was observed as a result of washing with all solutions (P<0.05). |
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Keywords: | Spent layer surimi Frozen storage Cryoprotectants Composition Water-holding capacity |
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