Quality of Surimi produced from aquacultured grass carp "Ctenopharyngodon idellus" during frozen storage | ||||
| Veterinary Medical Journal (Giza) | ||||
| Volume 59, Issue 4, October 2011, Page 93-105 PDF (2.08 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/vmjg.2011.368343 | ||||
 View on SCiNiTO | ||||
| Author | ||||
| Gehan Kassem* | ||||
| Food Hygiene and control Dept., Fac Vet Med, Cairo Univ. | ||||
| Abstract | ||||
| This study was performed to explore the quality of surimi produced from cultured gas carp fish and its frozen storage characteristics. Surimi was produced from fresh cultured grass carp by traditional method through successive washing with chilled water, followed by addition of cryprotectant agents. Surimi was packaged, frozen at -35°C and then stored in-18°C for three months. Produced Surimi was investigated at zero time for yield percent, chemical composition, and fatty acid profile. pH, folding test, TBA-value, instrumental colour, total bacterial count (IBC) and Staphylococcus aureus (S.aureus) count were performed at zero line then monthly during storage period. Grass carp surimi presented high yield% (52.7) and protein content (17.25%) with low fat 2.19%. Fatty acid profile showed high % of polyunsaturated fatty acid (26.74) with low content of omega three and omega six fatty acids. TBA-value was increased as the storage time increased, however, all values were far from oxidative rancidity limit. Significant reduction of TBC with increase storage time was observed. Grass carp surimi gel exhibited excellent whiteness and good strength properties, but surimi gel started to loss its strength by the second month of frozen storage. | ||||
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