Effect of Ice Storage on the Characteristics of Common Carp Surimi

Abstract

The characteristics of surimi prepared from common carp (Cyprinus carpio) after storing the fish in ice for different periods were compared. Surimi was prepared by washing the mince once with a mince to water ratio of 1:4 for 10 min at 3 - 5oC and the yield was 80%. The washing of mince resulted in significant removal of the characteristic muddy odour and improved the colour and appearance. Total soluble protein decreased by 26% as a result of washing. Gel strength measurement showed that washing improved the functionality of protein significantly. However, gelling and elasticity of surimi prepared from ice stored fish showed a decreasing trend in relation to the length of storage. The results of the study indicate that common carp is a good resource for the preparation of good quality surimi.