Optimisation of process for pangasius surimi: effect of mince to water ratio on quality of surimi
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AbstractPangasius (Pangasianodon hypophthalmus Sauvage, 1878) is an important food fish species in south-east Asian countries which is cultivated on a large scale throughout the region and has been introduced widely outside of its native range. Production of this species from India is also increasing tremendously. However, the species produced from Indian environment has meat discoloration issue which reduces its economic value. Therefore, there is need for alternate methods of its utilisation and surimi preparation from the species can be one of the best alternatives. Therefore, attempts were made in the present study to optimise the process of surimi preparation from pangasius. Effect of different mince to water ratios i.e., 1:1, 1:2, 1:3 and 1:4 with 3 washing cycles on the quality of pangasius surimi was investigated. From the results, it was found that among the different mince to water ratios, 1:3 and 1:4 were better as these gave high gel strength and low expressible moisture to the surimi as compared to other ratios. SDS-PAGE study revealed disappearance of myosin heavy chain (MHC) in the surimi obtained with ratios of 1:3 and 1:4. Whiteness of surimi improved with increase in mince: water ratio. Sensory evaluation indicated highest overall acceptability for surimi obtained with mince:water ratios of 1:3 and 1:4. However, there was no significant difference between the quality of surimi obtained with mince: water ratios of 1: 3 and 1:4.