Surimi Production from Mud Carp (Henicorhynchus siamensis)

The mechanism of stabilization of fish muscle protein during frozen storage by cryoprotectant is by interaction and bonding with the protein molecules via functional groups on the surfaces. [...]each protein molecule gets covered by hydrated cryoprotectant molecules resulting in increased hydration...

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Bibliographic Details
Published inJournal of pharmaceutical sciences and research Vol. 11; no. 4; pp. 1373 - 1376
Main Authors Minh, Nguyen Phuoc, Pham, Van Thinh, Hoang, Danh Thi Minh, Dung, Nguyen Chi, Mai, Son Thi Anh
Format Journal Article
LanguageEnglish
Published Cuddalore Journal of Pharmaceutical Sciences and Research 01.04.2019
Subjects
Carp
Fish
Fishing
Floods
Food science
Investigations
Nutrition
Polyesters
Proteins
Rivers
Salt
Vietnam
Mekong River
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Summary:The mechanism of stabilization of fish muscle protein during frozen storage by cryoprotectant is by interaction and bonding with the protein molecules via functional groups on the surfaces. [...]each protein molecule gets covered by hydrated cryoprotectant molecules resulting in increased hydration and decreased aggregation of the proteins (Dey and Dora, 2010). The optimal parameter was selected by measured different values such as physicochemical (moisture content %, crude protein %, yield %, texture (chewiness, kgf), microbiological (total plate count cfu/g), and sensory characteristics of the dry fermented sausage. 2.2.2 Effect of gelling additive (salt+sugar, sorbitol+tripolyphosphate, carrageenan+modified starch) to physico-chemical, microbiological, and sensory qualities of surimi The mud carps were ground, washed in three washing cycles by water+salt, the water was drained through a 100% polyester bag with vigorous manual wringing until no more water appeared. The optimal parameter was selected by measured different values such as physico-chemical (moisture content %, crude protein %, yield %, texture (chewiness, kgf), microbiological (total plate count cfu/g), and sensory characteristics of the dry fermented sausage. 2.2.3 Effect of blending time (2, 4, 6 minutes) to physicochemical, microbiological, and sensory qualities of surimi The mud carps were ground, washed in three washing cycles by water+salt, the water was drained through a 100% polyester bag with vigorous manual wringing until no more water appeared. According to Kirschnik & Macedo-Viegas (2009), the washing cycles largely remove bacterial enzymes and muscle proteases that can hydrolyze the proteins.
ISSN:0975-1459