كليدواژه :
سوريمي , ماهي گواف , صمغ كنجاك , ارزيابي حسي , ويژگيهاي بافتي
چكيده لاتين :
Background and objectives: Every year during marine fishing, some species that are caught are not suitable for human consumption, and they are known as surplus fishing or low consumption, which is an important factor in wasting these rich resources. Therefore, it is necessary to set arrangements to use such species for human consumption, including the production of surimi. In this regard, additives such as gums can be used to reform and improve the properties of surimi. Therefore, in this study, the possibility of producing surimi from Chacunda gizzard shad was investigated, and the effect of Konjac gum on the physicochemical and textural properties of the product produced from this type of fish was evaluated.
Materials and methods: In this study, Chacunda gizzard shad was purchased freshly from the dock in Local market in Bushehr (IRAN) and immediately transferred to the laboratory after being placed in an ice chamber. After preparing surimi, Konjac gum in concentrations of 0.25, 0.50, and 0.75 % (w/w) was added directly to the surimi. Then, to prepare the surimi gel, the samples were first placed in a water bath at 25 ° C for 3 hours and then heated at 90 ° C for 20 minutes. After cooling the samples with ice water, the necessary tests were performed on them. The produced surimi was evaluated in terms of chemical composition, water holding capacity, and color factors, and the study of tissue properties and sensory evaluation of the produced gels was performed and compared with the control sample (without gum).
Results: Based on the results, the percentage of ash, protein, and fat in the treatments did not change significantly compared to the control sample (p>0.05). As the contraction level of Konjac gum increased, the amount of moisture and water holding capacity of the surimi samples increased significantly. The lightness level (L*) of the surimi and surimi gel increased significantly with the addition of Konjac. The control sample and the sample containing 0.25% of Konjac in the surimi of Chacunda gizzard shad showed more yellowness and redness than other treatments. But in the resulting gel, the amounts of redness and yellowness between treatments were not significant. By increasing the concentration of Konjac in surimi gel, the parameters of texture (firmness, cohesiveness, adhesiveness, springiness, chewiness), breaking force and deformation increased significantly compared to the control sample. Sensory evaluations also showed that the panelists assigned the highest score to the 0.75 % Konjac treatment for surimi gel from the Chacunda gizzard shad.
Conclusion: Based on the findings of the present study, it was found that Chacunda gizzard shad has the potential to produce surimi, and by adding Konjac gum, its properties can be improved.
