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Effect of added calcium and heat setting on gel forming and functional properties of Sardinella fimbriata surimi

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Abstract

Present study evaluates the effect of calcium and heat setting on gel characteristics of lesser sardine (Sardinella fimbriata) surimi. Total seven formulations were made namely, S. fimbriata minced meat without heat setting (A1), minced meat with heat setting (A2), S. fimbriata surimi control (without addition of calcium) without heat setting (B1), control (without addition of calcium) with heat setting (B2), surimi added with 0.3% calcium without heat setting (C1) and surimi added with calcium with heat setting (C2) and refiner meat without addition of calcium and with addition of sodium bicarbonate (D). C1 exhibited gel strength of 329 g cm (Grade KA) whereas C2 sample exhibited gel strength of 556.2 g cm (Grade AA) as a result of gel setting at 35 °C for 45 min. Textural parameters such as hardness, chewiness, gumminess and cohesiveness were improved in C2 when compared with all other formulations. Addition of calcium and sodium bicarbonate significantly improved whiteness of surimi with gel setting in comparison to other treatments (p < 0.05). C2 samples exhibited reduced thio barbituric acid (TBA) values indicating lower oxidation. Results indicated potential for use of fish species with high fat content and darker meat for surimi manufacture with gel setting of sol and addition of sodium bicarbonate and calcium as ingredients.

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Acknowledgements

We express our sincere thanks to the Director, ICAR Central Institute of Fisheries Technology, Kochi for the encouragement and granting permission to publish this research article and technical staff of Mumbai Research Centre of ICAR Central Institute of Fisheries Technology for technical assistance.

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  1. ICAR-Mumbai Research Centre of Central Institute of Fisheries Technology, CIDCO Admin Bldg., Sector-1, Vashi, Navi Mumbai, Maharashtra, 400 703, India

    L. Narasimha Murthy, Girija Gajanan Phadke & A. Jeyakumari

  2. ICAR- Central Institute of Fisheries Technology, CIFT Junction, Matsyapuri, Kochi, Kerala, 682 029, India

    C. N. Ravishankar

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  1. L. Narasimha Murthy
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  2. Girija Gajanan Phadke
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  3. A. Jeyakumari
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  4. C. N. Ravishankar
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Correspondence to L. Narasimha Murthy.

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Murthy, L.N., Phadke, G.G., Jeyakumari, A. et al. Effect of added calcium and heat setting on gel forming and functional properties of Sardinella fimbriata surimi. J Food Sci Technol 58, 427–436 (2021). https://doi.org/10.1007/s13197-020-04551-x

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  • DOI: https://doi.org/10.1007/s13197-020-04551-x

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