Composition, Textural Quality and Gel Strength of Surimi Prepared from Striped Catfish (Pangasianodon hypophthalmus, Souvage, 1878)

S Tanuja; P Viji; A A Zynudheen; George Ninan; C G Joshy

doi:10.56093/ft.v51i2.39993

Authors

S Tanuja Directorate of Research on Women in Agriculture, Nandan Kanan Khandagiri Road, Baramunda, Bhubaneswar - 751 003, India
P Viji Central Institute of Fisheries Technology, P. O. Mastyapuri, Cochin - 682 029, India
A A Zynudheen Central Institute of Fisheries Technology, P. O. Mastyapuri, Cochin - 682 029, India
George Ninan Central Institute of Fisheries Technology, P. O. Mastyapuri, Cochin - 682 029, India
C G Joshy Central Institute of Fisheries Technology, P. O. Mastyapuri, Cochin - 682 029, India

https://doi.org/10.56093/ft.v51i2.39993

Keywords:

Myofibrillar proteins, rheological property, total pigment, expressible drip, water holding capacity

Abstract

Surimi was prepared from the meat of striped catfish Pangasianodon hypophthalmus using single wash and double wash method and the composition, gel strength and textural properties were compared. Crude protein and fat content of double wash surimi was significantly low (p<0.05). Both single wash and double wash surimi gels exhibited high expressible drip and low water holding capacity with double wash surimi gel showing significantly higher values (p<0.05). The gel strength, and textural parameter like hardness, and stiffness were significantly (p<0.05) higher for single wash surimi. The additional washing resulted in a significant decrease (p<0.05) in total pigment content of the surimi.