Effects of frozen storage of unwashed mince from tilapia on quality of surimi
2000
Suwan Viratchakul | Araya Chaoruangrit | Supawan Thawornchinsombut
Study on yield of unwashed mince Nile Tilapia (Oreochromis niloticus, Linn.) prepared from less than 6 hrs ice storage was found to be 29.40 percent (91.8 percent flesh plus 8.2 percent cryoprotectants). The functional properties and whiteness of 2 weeks, 1 and 3 months frozen storage (-18 deg C) were investigated. Freezing effected the get elasticity or cohesiveness but did not effect to gel color (p0.05). The longer the frozen storage, the lower the get elasticity, but the quality after 3 months was still acceptable. After 3 months frozen storage, the functional properties of unwashed minced gels were 235.5 g (force), 1.15 cm (deformation), and 62.90 percent whiteness, respectively. The functional properties of surimi prepared from 2 weeks frozen storage unwashed mince were also investigated at 3 different heating conditions : 1) 40 deg C 60 min followed by 90 deg C 40 min, 2) 60 deg C 60 min followed by 90 deg C 40 min, and 3) 90 deg C 40 min. The optimal condition for preparing gel was studied by prepaving surimi gels in 3 heating conditions and determined for their functional properties at 2 weeks frozen storage. The optimal thermal treatment for 2 weeks frozen storage surimi appeared to be at 40 deg C set for 60 min, followed by 90 deg C cook for 40 min with 227.8 g (force) and 1.01 cm (defomation).
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