Effects of acid and alkaline treatments on physicochemical and rheological properties of tilapia surimi prepared by pH shift method during cold storage.

Food Research International
Yige ZhouHongshun Yang

Abstract

Microbial, physicochemical, rheological, and microstructural changes of surimi prepared by pH shift methods and the traditional water-washing method during cold storage were investigated. The starting aerobic mesophilic count (AMC) of pH shift surimi was around 1 log CFU/g lower than water-washed surimi, suggesting antimicrobial effects of the pH shift. All samples could be stored for 5 to 6 days based on the AMC results. Throughout the storage, the gel strength of alkaline-treated surimi increased from 204.2 to 491.9 g, while water-washed surimi decreased from 462.1 to 172.9 g. After the storage, alkaline-treated surimi showed lower total volatile basic nitrogen (TVB-N) value and smaller network hole size that was suitable for incorporation of moisture and starch. It also remained its rheological properties comparing with acid-treated surimi, with better odour properties, less protein degradation, and better network formation. The results indicate that alkaline-treated surimi is more suitable for cold storage.

References

Mar 30, 2011·Journal of the Science of Food and Agriculture·Shumin YiXuepeng Li
Jan 29, 2014·Preventive Nutrition and Food Science·Hyun-Jung HwangSeung-Cheol Lee
Mar 10, 2015·Journal of Food Science and Technology·Palestina SantanaTajul Aris Yang
Oct 13, 2018·Food Chemistry·Xin ZhouFereidoon Shahidi

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