Comparison of Surimi Quality prepared from Kilka (Clupeonella cultriventris) by Washing and pH Shifting Methods during Frozen Storage

Ghiyami, Zohreh; Khodaei, Hosseini; Hosseini, Seid Vali

doi:10.22059/jfisheries.2019.271802.1073

Comparison of Surimi Quality prepared from Kilka (Clupeonella cultriventris) by Washing and pH Shifting Methods during Frozen Storage

Document Type : Research Paper

Authors

Zohreh Ghiyami ¹

Hosseini Khodaei ¹

Seid Vali Hosseini ²

¹ M.Sc. Graduate, Fisheries Department, Faculty of Natural Resources, University of Tehran, Karaj, Iran.

² Associate Professor, Fisheries Department, Faculty of Natural Resources, University of Tehran, Karaj, Iran.

10.22059/jfisheries.2019.271802.1073

Abstract

In the present investigation, the quality of Kilka surimi (Clupeonella cultriventris) prepared by washing and pH shifting methods was studied during frozen storage (up to 3 months). During storage, the quality of surimi was evaluated by thiobarbitoric acid (TBA), total volatile compounds (TVB-N) and water holding capacity (WHC). The results showed that in the washing method, TBA index was higher than the pH shifting method (P<0.05). In terms of WHC index, although in both methods, this index was decreased during storage, however this decline wasoccurred more in the pH shifting method (P<0.05). TVB-N index in surimi provided by washing method were slightly higher than pH shifting method. The results showed that the quality indices in surimi produced by pH shifting method is better than those of washing method.

Keywords

Kilka fish

Surimi quality

pH shifting

Frozen storage

Subjects