Vol. 14,No. 4, October 2015
Physicochemical and rheological parameters changes for determining the quality of surimi and kamaboko produced by conventional, acid and alkaline solubilization process methods from common kilka (Clupeonella cultriventris caspia)
Description:Faculty of Fisheries Science, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Beheshti Street. Iran *Corresponding author's email: y.etemadian@gmail.com
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Abstract

Physicochemical properties of surimi and kamaboko obtained of solubility in acid, alkaline and conventional methods were compared. The results indicated that the highest protein recovery was related to solubility in acid, alkaline and conventional methods, respectively. The highest removal of lipid and myoglobin was observed by solubility in alkali. Excretion of total pigment and sulfhydryl groups was not significantly different between solubility in alkali and acid methods. Whiteness of surimi prepared by acid method was more than the other two methods. Electrophoresis pattern in surimi produced by conventional method indicated loss of myofibril and sarcoplasmic proteins through the washing process. Solubility in acid and alkali methods showed myofibril proteins recovery along a part of the sarcoplasmic proteins and disintegration of myosin heavy chain. Physically, study of kamaboko showed that solubility in alkali generated features such as gel strength, expressible moisture, hardness, gumminess and elasticity was superior to the other two methods. About folding test and cohesiveness factor, there was no significant difference between solubility in alkali and conventional methods. In general, solubility in alkali method was better.
Keywords:Common kilka fish, Recovery, Solubility, Protein, Kamaboko
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