Acta Scientiarum Polonorum Technologia Alimentaria

ISSN:1644-0730, e-ISSN:1898-9594

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original articleIssue 18 (2) 2019 pp. 125-133

Nguyen Van Muoi, Tran Thanh Truc, Vo Hoang Ngan

Can Tho University, Ninh Kieu District, Vietnam

The influence of additives on frozen snakehead fish surimi and the application of transglutaminase to fish cakes

Abstract

Background. The co-product of cultured snakehead fish protein extraction is an abundant source of myofi- brillar protein, with the potential for application in the processing of frozen snakehead fish surimi. The objective of this study was to determine the influence of additives and incubation time on the quality of surimi and surimi-based products.

Materials and methods. Cryoprotectant (a mixture of sucrose and sorbitol at a ratio of 1:1 changed from 2% to 4%), in combination with sodium tripolyphosphate (0.1, 0.15, 0.2 and 0.25%), was added to surimi during its preparation. In addition, the study also investigated the ratio of transglutaminase supplementation (0.5, 0.7 and 0.9%) and incubation time (2, 4 and 6 h) in the processing of high-quality fried fish cakes from frozen snakehead fish surimi.

Results. The results showed that, a combination of 3% cryoprotectant and 0.2% sodium tripolyphosphate helped maintain the quality of snakehead fish surimi after frozen storage. In the processing of fried fish cakes from frozen snakehead fish surimi, the addition of 0.7% transglutaminase (0.28 U/g surimi) with 4 h incubation significantly improved the gel properties of the product.

Conclusions. It is necessary to have appropriate additives and incubation time in the processing of surimi and surimi-based products from the co-product of cultured snakehead fish protein extraction.

Keywords: cryoprotectant, fish cake, sodium tripolyphosphate, surimi, transglutaminase
pub/.pdf Full text available in english in Adobe Acrobat format:
http://www.food.actapol.net/issue2/volume/2_2_2019.pdf

https://doi.org/10.17306/J.AFS.2019.0636

For citation:

MLA Muoi, Nguyen Van, et al. "The influence of additives on frozen snakehead fish surimi and the application of transglutaminase to fish cakes." Acta Sci.Pol. Technol. Aliment. 18.2 (2019): 125-133. https://doi.org/10.17306/J.AFS.2019.0636
APA Van Muoi N., Thanh Truc T., Hoang Ngan V. (2019). The influence of additives on frozen snakehead fish surimi and the application of transglutaminase to fish cakes. Acta Sci.Pol. Technol. Aliment. 18 (2), 125-133 https://doi.org/10.17306/J.AFS.2019.0636
ISO 690 MUOI, Nguyen Van, TRUC, Tran Thanh, NGAN, Vo Hoang. The influence of additives on frozen snakehead fish surimi and the application of transglutaminase to fish cakes. Acta Sci.Pol. Technol. Aliment., 2019, 18.2: 125-133. https://doi.org/10.17306/J.AFS.2019.0636