Effect of quality changes during iced storage of lizardfish on surimi gels
Jirawadee Tueksuban, M.Sc. Student in Food Tech., PSU.
Soottawat Benjakul, Asst. Prof., D. of Food Tech., F. of Agro-Industry, PSU.
Corresponding e-mail : bsoottaw@ratree.psu.ac.th
Grant : Graduate School, PSU.
Presented : The 3rd Regional IMT-GT UNINET Conference Land development and
Sustainable Bioresources, 10-12 October 2000, Medan, Indonesia
Key words : surimi, lizardfish
The effect of quality changes during iced storage on the gel properties of lizardfish surimi was studied. Autolytic degradation products, total volatile base (TVB), trimethylamine (TMA) and free a-amino acid in whole fish and headed/gutted fish increased as the storage time increased (p<0.05). Breaking force and deformation of surimi gels prepared from both whole and headed/gutted fish decreased when storage time increased (p<0.05). Gel prepared by setting at 40oC for 30 min, followed by heating at 90oC for 20 min. showed the highest breaking force and deformation, compared to
other heating conditions. Breaking force and deformation of surimi prepared from headed/gutted
fish were higher than those of surimi produced from whole fish. The storage time directly affected surimi color. Whiteness of both surimi gels decreased significantly when fish were kept for a longer time (p<0.05). Therefore, pretreatment of raw material and iced storage time were crucial for gel properties of surimi produced from lizardfish.
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