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Hamzah N, Sarbon NM, Amin AM. Physical properties of cobia (Rachycentron canadum) surimi: effect of washing cycle at different salt concentrations. J Food Sci Technol. 2014;52(8):4773-84doi: 10.1007/s13197-014-1622-1.
Hamzah, N., Sarbon, N. M., & Amin, A. M. (2015). Physical properties of cobia (Rachycentron canadum) surimi: effect of washing cycle at different salt concentrations. Journal of food science and technology, 52(8), 4773-84. https://doi.org/10.1007/s13197-014-1622-1
Hamzah, N, et al. "Physical properties of cobia (Rachycentron canadum) surimi: effect of washing cycle at different salt concentrations." Journal of food science and technology vol. 52,8 (2015): 4773-84. doi: https://doi.org/10.1007/s13197-014-1622-1
Hamzah N, Sarbon NM, Amin AM. Physical properties of cobia (Rachycentron canadum) surimi: effect of washing cycle at different salt concentrations. J Food Sci Technol. 2015 Aug;52(8):4773-84. doi: 10.1007/s13197-014-1622-1. Epub 2014 Oct 30. PMID: 26243898; PMCID: PMC4519499.
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J Food Sci Technol. 2015 Aug;52(8):4773-84. doi: 10.1007/s13197-014-1622-1. Epub 2014 Oct 30.

Physical properties of cobia (Rachycentron canadum) surimi: effect of washing cycle at different salt concentrations.

Journal of food science and technology

N Hamzah, N M Sarbon, A M Amin

Affiliations

  1. School of Food Science and Technology, Universiti Malaysia Terengganu, 21030 Kuala Terengganu, Terengganu Malaysia.

PMID: 26243898 PMCID: PMC4519499 DOI: 10.1007/s13197-014-1622-1

Abstract

This study aimed to determine the effects of 2-5 wash cycles and the addition of tetrasodium pyrophosphate (TSPP) (0 %, 0.05 Surimi% and 0.1 % w/w)-with or without the addition of 0.4 % calcium chloride (CaCl2)-on the physical properties such as texture, colour, expressible moisture and microstructure of Cobia (Rachycentron canadum) surimi gel. The highest breaking force (484.85 g) was obtained with the addition 0.1 % TSPP alone on the fifth wash. However, a combination of 0.1 and 0.4 % CaCl2 in surimi gels at wash cycle 5 resulted in the highest degree of whiteness (86.8 %), as well as total expressible moisture (2.785 %) and deformation (17.11 mm). The highest surimi gel strength (6,923 g.mm) was obtained after three wash cycles with the addition of 0.1 % TSPP +0.4 % CaCl2. The physical properties of Cobia fish surimi gels were affected by the number of wash cycles and treatments with TSPP and CaCl2.

Keywords: Calcium chloride; Cobia; Surimi gel; Tetrasodium pyrophosphate; Wash cycle

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