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Alternative techniques for producing a quality surimi and kamaboko from common carp (Cyprinus carpio).
J Food Sci. 2008 Nov; 73(9):E415-24.JF

Abstract

The demand for surimi and kamaboko is increasing in the world at the same time as the supply of the fish traditionally used has declined. In an effort to increase the range and hence supply of fish used, factors increasing the quality of surimi and kamaboko from common carp were investigated. The best surimi and kamaboko characteristics were produced by a modified conventional method (MCM) rather than traditional method (TM), alkaline-aided method (AAM), and pH modified method (PMM). MCM processing used centrifugation instead of decanting and filtering to optimize dewatering and remove the sarcoplasmic proteins (Sp-P). The temperature sweep test, at the end of sol-gel transition stage (at 75 degrees C), showed significantly (P < 0.05) greater G' for the kamaboko from MCM than that from other methods tested. Furthermore, the greatest and the least gel strengths were obtained with MCM and TM kamaboko, respectively. The protein recovery was about 67%, 74%, 87%, and 92% for TM, AAM, MCM, and PMM, respectively. TM and MCM resulted in the removal of Sp-P as determined by SDS-PAGE. The superiority of MCM kamaboko gel characteristics was supported by scanning electron micrographs (SEM) of the gel, which showed a significantly (P < 0.05) greater number of polygonal structures than for the TM kamaboko, which had the fewest and largest polygonal structures. The pH-shifting methods improved the textural quality of the resultant kamaboko compared with TM. However, a simple modification (centrifugation compared with decanting) by MCM in the surimi process can further improve the quality of the surimi and kamaboko gels. Furthermore, because it removed Sp-P and still preserved gel strength, it suggests that Sp-P are not required for gel strength.

Authors+Show Affiliations

Food Sciences, School of Applied Sciences, RMIT University, Melbourne, Victoria, 3001 Australia. ali.jafarpour@rmit.edu.auNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

19021796

Citation

Jafarpour, A, and E M. Gorczyca. "Alternative Techniques for Producing a Quality Surimi and Kamaboko From Common Carp (Cyprinus Carpio)." Journal of Food Science, vol. 73, no. 9, 2008, pp. E415-24.
Jafarpour A, Gorczyca EM. Alternative techniques for producing a quality surimi and kamaboko from common carp (Cyprinus carpio). J Food Sci. 2008;73(9):E415-24.
Jafarpour, A., & Gorczyca, E. M. (2008). Alternative techniques for producing a quality surimi and kamaboko from common carp (Cyprinus carpio). Journal of Food Science, 73(9), E415-24. https://doi.org/10.1111/j.1750-3841.2008.00937.x
Jafarpour A, Gorczyca EM. Alternative Techniques for Producing a Quality Surimi and Kamaboko From Common Carp (Cyprinus Carpio). J Food Sci. 2008;73(9):E415-24. PubMed PMID: 19021796.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Alternative techniques for producing a quality surimi and kamaboko from common carp (Cyprinus carpio). AU - Jafarpour,A, AU - Gorczyca,E M, PY - 2008/11/22/pubmed PY - 2009/2/14/medline PY - 2008/11/22/entrez SP - E415 EP - 24 JF - Journal of food science JO - J Food Sci VL - 73 IS - 9 N2 - The demand for surimi and kamaboko is increasing in the world at the same time as the supply of the fish traditionally used has declined. In an effort to increase the range and hence supply of fish used, factors increasing the quality of surimi and kamaboko from common carp were investigated. The best surimi and kamaboko characteristics were produced by a modified conventional method (MCM) rather than traditional method (TM), alkaline-aided method (AAM), and pH modified method (PMM). MCM processing used centrifugation instead of decanting and filtering to optimize dewatering and remove the sarcoplasmic proteins (Sp-P). The temperature sweep test, at the end of sol-gel transition stage (at 75 degrees C), showed significantly (P < 0.05) greater G' for the kamaboko from MCM than that from other methods tested. Furthermore, the greatest and the least gel strengths were obtained with MCM and TM kamaboko, respectively. The protein recovery was about 67%, 74%, 87%, and 92% for TM, AAM, MCM, and PMM, respectively. TM and MCM resulted in the removal of Sp-P as determined by SDS-PAGE. The superiority of MCM kamaboko gel characteristics was supported by scanning electron micrographs (SEM) of the gel, which showed a significantly (P < 0.05) greater number of polygonal structures than for the TM kamaboko, which had the fewest and largest polygonal structures. The pH-shifting methods improved the textural quality of the resultant kamaboko compared with TM. However, a simple modification (centrifugation compared with decanting) by MCM in the surimi process can further improve the quality of the surimi and kamaboko gels. Furthermore, because it removed Sp-P and still preserved gel strength, it suggests that Sp-P are not required for gel strength. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/19021796/Alternative_techniques_for_producing_a_quality_surimi_and_kamaboko_from_common_carp__Cyprinus_carpio__ L2 - https://doi.org/10.1111/j.1750-3841.2008.00937.x DB - PRIME DP - Unbound Medicine ER -