Effect of Asian Sea Bass (Lates calcarifer) Bio-calcium in Combination with Different Calcium Salts on Gel Properties of Threadfin Bream Surimi. Issue 9 (21st October 2021)

• Record Type: Journal Article
• Authors: Wijayanti, Ima; Singh, Avtar; Prodpran, Thummanoon; Sookchoo, Pornsatit; Benjakul, Soottawat
• Is Part Of: Journal of aquatic food product technology. Volume 30:Issue 9(2021)
• Page Start: 1173
• Page End: 1188
• Publication Date: 2021-10-21
• Subjects: Asian sea bass -- bio-calcium -- calcium salt -- threadfin bream surimi -- gel properties; Fishery processing -- Periodicals; Animal products -- Periodicals; Plant products -- Periodicals; 664.9405
• DOI: 10.1080/10498850.2021.1975004
• Languages: English
• ISSNs: 1049-8850

Abstract

ABSTRACT: Impact of bio-calcium from bone (FBC) of Asian sea bass ( Lates calcarifer ) at 8% (w/w) without and with calcium chloride (CC) or calcium lactate (CL) at different levels (0.1–0.6%, w/w) on gel characteristics of threadfin bream surimi was studied. Surimi added with 8% FBC (BC-8) showed the highest B-F with higher whiteness and water holding capacity ( P < .05). When surimi gel containing 8% FBC was incorporated with CC or CL at either 0.4 or 0.6%, the highest B-F, the lowest expressible moisture content and higher whiteness was obtained for gel added with 8% FBC together with 0.6% CL (BC-CL-0.6) ( P < .05) and had elastic texture as confirmed by the highest Gʹ and denser microstructure. FTIR spectra confirmed the presence of hydroxyapatite in BC-8 and BC-CL-0.6 samples. Thus, the addition of 8% FBC and 0.6% calcium lactate augmented the gel properties and consumer acceptability of threadfin bream surimi.