Effect of ice storage and washing on the protein constituents and textural properties of surimi from Labeo calbasu (Hamilton, 1822)

Abstract

Freshwater aquaculture has great potential to supply fish for surimi production from which a wide variety of convenient value added products can be prepared. Labeo calbasu commonly known as black rohu is one of the least studied fish which is widely aquacultured in India and has potential for surimi production. The present work was undertaken with the objective of studying effect of ice storage and washing on the protein constituents and textural properties of L calbasu. Yield of myofibrillar protein concentrate (MFP) was 31.5%. Total soluble protein decreased by 27% as a result of washing. Texture profile analysis and gel strength measurement showed that washing significantly improved the functionality of protein. Yield of fillet and mince increased with the storage period under iced conditions whereas the yield of surimi and its functional properties decreased.