Quality characteristics of surimi made from Sabalo (Prochilodus platensis) as affected by water washing composition

MARÍA AGUSTINA REINHEIMER; JOSÉ R. MEDINA; MARCELINO R. FREYRE; GUSTAVO ALBERTO PÉREZ

Buenos Aires

Congreso; Congreso Internacional Ingeniería 2010 Argentina; 2010

Unión Argentina de Asociaciones de Ingenieros (UADI) - Centro Argentino de Ingenieros (CAI) - WFEO (World Federation of Engineering Organizations)

Surimi is a concentrate of the myofibrillar proteins of fish muscle, that is mechanically deboned, minced, and subsequently the refined fish meat is washed in watery solutions. In order to manufacture surimi-based products, the frozen surimi is ground with salts and cryoprotectants, and then subjected to thermal processing to set the developed texture of gel. The objectives of the washing stage are to remove fishy odour, undesirable materials and water-soluble components as well as to increase the myofibrillar protein concentration. Effects of different washing solutions (NaHCO3, H3PO4 and NaCl) on the composition and properties of surimi gels made from the freshwater species Sabalo (Prochilodus platensis) were investigated in this work. Gel strength was measured using an Instron Universal Machine. The microstructure of gel networks was examined by scanning electron microscopy. The physicochemical results showed best quality characteristics in gels obtained using three washing cycles of 0.05% H3PO4, 0.2% NaHCO3 and 0.2% NaCl respectively.