Production of Surimi from Whiting (Merlangius Merlangus L. 1758) and Effect of Starch on Surimi Quality during Frozen Storage

Emre Çaglak
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Emre Çaglak: Faculty of Fisheries, Recep Tayyip Erdogan University, Turkey

Nutrition & Food Science International Journal, 2018, vol. 5, issue 5, 93-98

Abstract: In this study, pure and starch surimi samples from whiting, which has an important role in the fishing industry, was produced. Analyses of total volatile base nitrogen (TVB-N), thiobarbituric acid (TBA), pH, moisture, sensory attributes, folding, and chewing of surimi samples during frozen storage at -25±2 °C was carried out. TVB-N value of pure surimi was found as 10.68mg/100g at the end of frozen storage (12 months), while TVB-N value of starch surimi was 8.75mg/100g. TBA value of pure surimi (2.22mg MA/kg) was determined higher than starch surimi (1.93mg MA/kg) at the end of storage.

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Date: 2018
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Persistent link: https://EconPapers.repec.org/RePEc:adp:jnfsij:v:5:y:2018:i:5:p:93-98

DOI: 10.19081/NFSIJ.2018.05.555672

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