alexa Functional Properties of Restructured Surimi Gel Product Prepared from Low Valued Short Nose White Tripod Fish (Triacanthus brevirosterus) | OMICS International | Abstract
ISSN: 2157-7110

Journal of Food Processing & Technology
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Research Article

Functional Properties of Restructured Surimi Gel Product Prepared from Low Valued Short Nose White Tripod Fish (Triacanthus brevirosterus)

Hema K1*, Shakila RJ2, Shanmugam SA3 and Jawahar P4

1Department of Fish Processing Technology, Fisheries College and Research Institute, Thoothukudi, Tamil Nadu, India

2Department of Harvest and Post Harvest Management, Fisheries College and Research Institute, Thoothukudi, Tamil Nadu, India

3Tamil Nadu Fisheries University (TNFU), Nagapattinam, Tamil Nadu, India

4Department of Fisheries Biology and Resource Management, Fisheries College and Research Institute, Thoothukudi, Tamil Nadu, India

Corresponding Author:
Hema K
Department of Fish Processing Technology
Fisheries College and Research Institute
Thoothukudi, Tamil Nadu, India
Tel: +91- 9500777585
E-mail: [email protected]

Received Date: May 16, 2016; Accepted Date: June 07, 2016; Published Date: June 14, 2016

Citation: Hema K, Shakila RJ, Shanmugam SA, Jawahar P (2016) Functional Properties of Restructured Surimi Gel Product Prepared from Low Valued Short Nose White Tripod Fish (Triacanthus brevirosterus). J Food Process Technol 7:597. doi:10.4172/2157-7110.1000597

Copyright: © 2016 Hema K, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

Abstract

Low valued short nose white tripod fish (Triacanthus brevirosterus) was used for the preparation of minced meat, surimi and restructured surimi gel products. Eight different restructured surimi gel products (RS-1 to RS-8) were prepared using additives such as corn, egg white and casein in different proportions along with the control. Functional properties examined indicated that the control (RS-1) without additives had higher gel strength of 9.05 kgF than other products. RS-4 with egg white had more whiteness (74.75%) and got 'AA' class in folding test. Microstructure of surimi with egg white (RS-4) had less surface cracks and cavities contributing for good functional properties. Thus, RS-4 prepared with egg white could be best suited for surimi based products.

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