Study on the effect of Konjac hydrocolloid on physicochemical and textural properties of surimi produced from Talang Queenfish (Scomberoides commersonnianus) and Lizardfish (Saurida tumbil)

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 7, Volume 17, Issue 4 - Serial Number 70, September and October 2021, Pages 517-532   

Document Type: Research Article

DOI: 10.22067/ifstrj.v17i5.87488

Authors

Dornoush Jafarpour^* ; Parisa Ataei

Department of Food Science and Technology, College of Agriculture, Islamic Azad University of Fasa Branch, Fars, Iran.

Abstract

Introduction: Every year during marine fishing, some species that are caught are not suitable for human consumption and they are known as surplus fishing or low consumption, which is an important factor in wasting these rich resources. Therefore, it is necessary to set arrangements to use such species for human consumption, including the production of surimi. The surimi industry mainly uses Alaska pollock fish as the main source for surimi production. However, due to the increase in the world’s population and partly the depletion of the fish stocks, followed by a reduction in the surimi production of Allaska Pollock fish (due to restrictive fishing laws), the need to use new species is considered urgent. In this regard, additives such as gums can be used to reform and improve the properties of surimi. Therefore, in this study, the possibility of producing surimi paste and gel from Lizardfish and Talang Queenfish was investigated and the effect of Konjac on the physicochemical properties of the product produced from these two types of fish was evaluated.
 
Materials and methods: In this study, Talang Queenfish and Lizardfish with approximate weight of 225.9±33.6 and 275.9±24.4 g and average size of 15.1±2.4 and 17.3± 2.6 cm, respectively, were purchased freshly from the fish market. After preparing surimi paste from both types of fish, Konjac gum in concentrations of 0.25, 0.50 and 0.75 % (w/w) was added directly to the surimi paste. Then to prepare surimi gel, first, the samples were placed in a water bath at 25 ° C for 3 hours for setting and then cooked at 90 ° C for 20 minutes. After that, the prepared gels were cooled in iced water immediately. The produced paste and gel were evaluated in terms of chemical composition, water holding capacity and color factors. Texture and sensory characteristic were assessed on the produced gels of both types of fish and compared with the control sample (without gum).
 
Results and discussion: According to the results, the yield of Lizardfish was 28% and Talang Queenfish was 22%. It seems that the larger size of Lizardfish has been effective in its higher yield than Talang Queenfish. Based on the results, the percentage of ash, protein and fat in the treatments did not change significantly compared to the control sample. Also, there was no significant difference between the two types of fish in the amount of mentioned factors (p>0.05). As the contraction level of Konjac gum increased, the amount of moisture and water holding capacity of the paste samples of both fish increased significantly, which is due to the absorption and binding of water by the Konjac hydrocolloid. The lightness level (L*) of the surimi paste and gel of both types of fish increased significantly with the addition of Konjac, which is related to the increase in water content in the samples. The lightness of the surimi paste and gel of Lizardfish was higher than that of Talang Queenfish, which is due to the presence of more pigments in the Talang Queenfish meat. Control Sample and treatment of 0.25% of Talang Queenfish surimi paste showed more yellowness and redness than Lizardfish, but in the resulting gel, their values were reduced, indicating that the formation of gel structure by Konjac gum and binding to the proteins covered the yellowness and redness of the samples. By increasing the concentration of Konjac in surimi gel of both fish the parameters of texture (firmness, cohesiveness, adhesiveness, springiness, chewiness) breaking force and deformation increased significantly compared to the control sample. Also, the results showed that the surimi gel from Lizardfish has higher firmness, cohesiveness and strength than Talang Queenfish. Sensory evaluations showed that the panelists assigned the highest score for the surimi gel from Lizardfish to the 0.5% treatment and for the Talang Queenfish to the 0.75% treatment of Konjac. Based on the findings of the present study, it was found that surimi gel from Talang Queenfish has a lower quality than Lizardfish, but with the addition of Konjac gum, its properties can be improved.

Keywords

Surimi; Konjac hydrocolloid; Color; Texture; Sensory evaluation

References

1. Al-Ghazzewi, F., Khanna, H. S., Tester, R .F., & Piggott, J. (2007). The potential use of hydrolysed konjac glucomannan as a prebiotic. Journal of the Science of Food and Agriculture, 87(9), 1758-1766.
   An, H., Weerasinghe, V., Seymour, T. A., & Morrissey, M. T. (1994). Cathepsin degradation of Pacific whiting surimi proteins. Journal of Food Science, 59, 1013–1017.
   Andres-Bello, A., Iborra-Bernad, C., Garcia-Segovia, P., & Martinez-Monzo, J. (2012). Effect of konjac glucomannan (KGM) and carboxymethylcellulose (CMC) on some physico-chemical and mechanical properties of restructured gilthead sea bream (Sparus aurata) products. Food and Bioprocess Technology, 6, 133–145.
   AOAC. (2005). Official methods of analysis of the Association of Official Analytical Chemists 18th ed. (William, S., ed.) Washington D. C.: AOAC.
   Bench, A. (2007). Water binders for better body, improving texture and stability with natural hydrocolloids. Food & beverge Asia, 32-35.
   Carpenter, K. E., Krupp, F., Jones, D. A., & Zajonz, U. (1997). The living marine resources of the Kuwait, Eastern Saudi Arabia, Bahrain, Qatar and the United Arab Emirates. FAO species identification field guide for fishery purposes, Rome, p. 293.
   Chen, J., Deng, T., Wang, C., Mi, H., Yi, S., Li, X., & Li, J. (2020). The effect of hydrocolloids on gel properties and protein secondary structure of silver carp surimi. Journal of the Science of Food and Agriculture, 100(5), 2252-2260.
   Chin, K. B., Keeton, J. T., Longnecker, M. T., & Lamkey, J. W. (1998). Functional, textural and microstructural properties of low-fat bologna (model system) with a konjac blend. Journal of Food Science, 63(5), 801 – 807.
   Debusca, A., Tahergorabi, R., Beamer, S., Matak, K., & Jaczynski, J. (2014). Physicochemical properties of surimi gels fortified with dietary fiber. Food Chemistry, 148, 70-76.
   Ding, Y., Liu, Y., Yang, H., Liu, R., Rong, J., & Zhao, S. (2011). Effects of CaCl2 on chemical interactions and gel properties of surimi gels from two species of carps. European Food Research and Technology, 233(4), 569-576.
   Fogaca, F. H. S., Trinca, L. A., Bombo, A. J., & Sant'Ana, L. S. (2013). Optimization of the surimi production from mechanically recovered fish meat (MRFM) using response surface methodology. Journal of Food Quality, 36, 209-216.
   Hai-hua, C., & Chang-hu, X. (2009). Effects of Various Hydrocolloids on Gel Properties of Trachinocephalus myops Surimi. Food Science, 30(5), 40–45.
   Hajidoun, H. A., & Jafarpour, A. (2013). The Influence of Chitosan on Textural Properties of Common Carp (Cyprinus Carpio) Surimi. Journal of Food Processing Technology, 4, 1-5.
   Heydari, S., Shabanpour, B., & Pourashouri, P. (2017). Investigate the properties of surimi paste and gel fortified with dietary fiber. Iranian Journal of Food Science and Technology, 14(68), 193-202.
   Hosseini Shekarabi, S. P., Hosseini, S. E., Soltani, M., & Zojaji, M. (2014). Effects of various hydrocolloids on textural and microstructural properties of black mouth croaker (atrobucca nibe) surimi gel. Journal of Food Research (University of Tabriz), 24(3), 425- 437.
   Jafarpour, A. (2012). Surimi and Physical Characteristics of Its Gel Network. Sari University of Agricultural Sciences and Natural Resoruces, 272 p.
   Jafarpour, A., & Gorczyca, E. M. (2008). Alternating Techniques for Producing a Quality Surimi and Kamaboko from Common Carp (Cyprinus carpio). Journal of Food Science, 73, E415- E424.
   Jafarpour, A., & Gorczyca, E. M. (2009). Rheological Characteristics and Microstructure of Common Carp (Cyprinus carpio) Surimi and Kamaboko Gel. Food Biophysics, 4, 172-179.
   Jimenez-Colmenero, F., Cofrades, S., Lopez-Lopez, I., Ruiz-Capillas, C., Pintado, T., & Solas, M. T. (2010). Technological and sensory characteristics of reduced/low-fat, low-salt frankfurters as affected by the addition of konjac and seaweed. Meat Science, 84(3), 356–363.
   Jin, S. K., Kim, I. S., Kim, S. J., Jeong, K. J., Choi, Y. J., & Hur, S. J. (2015). Effect of muscle type and washing times on physico-chemical characteristics and qualities of surimi. Journal of Food Enginering, 81, 618–623.
   Jung, Y. H., & Yoo, B. (2005). Thermal gelation characteristics of composite surimi sol as affected by rice starch. Food Science and Biotechnology, 14, 871-874.
   Khosronejad, N., & Baghaie, H. (2014). Investigating the effect of adding hydrochloroids on the qualitative characteristics of vegetable burgers during shelf life. MS Thesis. Damghan Islamic Azad University.
   Kumar, P., & Mishra, H. N. (2004). Effect of stabilizer addition on physicochemical, sensory and textural properties. Food chemistry, 87, 501-207.
   Lanier, T. C., Carvajal, P., & Yongsawatdigul, J. (2005). Surimi Gelation Chemistry. In: Park, J.W. (Eds.), Surimi and Surimi Seafood. Taylor & Francis Group, Boca Raton, FL, pp. 435-489.
   Montero, P., & Perez-Mateos, M. (2002). Effects of Na+, K+ and Ca2+ on gels formed from fish mince containing a carrageenan or alginate. Food Hydrocolloids, 16, 375-385.
   Muthia, D., Nurul, H., & Noryati, I. (2010). The effects of tapioca, wheat, sago and potato on the physicochemical and sensory properties of duck sausage. International Food Research Journal, 17, 877-884.
   Osburn, W. N., & Keeton, J. T. (2004). Evaluation of low-fat sausage containing desinewed lamb and konjac gel. Journal of Meat Science, (68), 221-233.
   Park, J. W. (2005). Surimi and surimi seafood. 2nd Edition. CRC Press, Florida.
   Park, J. W. (2014). Surimi and surimi seafood. Taylor & Francis Group, New York, NY.629 p.
   Petcharat, T., & Benjakul, S. (2017). Effect of gellan incorporation on gel properties of bigeye snapper surimi. Food Hydrocolloid, 77, 746-753.
   Ramirez, J. A., Uresti, R. M., Velazquez, G., & Vazquez. M. (2011). Food hydrocolloids as additives to improve the mechanical and functional properties of fish products: A review. Food Hydrocolloids, 25, 1842-1852.
   Rawdkuen, S., & Benjakul, S. (2008). Whey protein concentrate: Autolysis inhibition and effects on the gel properties of surimi prepared from tropical fish. Food Chemistry, 106, 1077-1084.
   Razavi – Shirazi, H. (2001). Seafood technology: principles handling. Naghsh Mehr, Tehran, First Edition, 292 p.
   Rohani, A. C., Indon, A., & Yunus, J. M. (1995). Processing of surimi from freshwater fish – Tilapia. Journal of Tropical Agriculture and Food Science, 23(2), 183–190.
   Sa´nchez-Alonso, I., Haji-Maleki, R., & Borderias, A. J. (2007). Wheat fiber as a functional ingredient in restructured fish products. Food Chemistry, 100, 1037– 1043.
   Sadeghi, N. (2001). Biological and morphological features of fish in southern Iran. Naghsh Mehr, Tehran, First Edition, 450 p.
   Santana, P., Huda, N., & Yang, T. A. (2013). The Addition of Hydrocolloids (Carboxymethylcellulose, Alginate and Konjac) to Improve the Physicochemical Properties and Sensory Characteristics of Fish Sausage Formulated with Surimi Powder. Turkish Journal of Fisheries and Aquatic Sciences, 13, 561-569.
   Savadkoohi, S., Hoogenkamp, H., Shamsi, K., & Farahnaky, A. (2014). Color, sensory and textural attributes of beef frankfurter, beef ham and meat-free sausage containing tomato pomace. Journal of Meat Science, 97, 410–418.
   Takigami, S., Takiguchi, T., & Phillips, G. O. (1997). Microscopical studies of the tissue structure of konjac tubers. Food Hydrocolloids, 11, 479-484.
   Watts, B. M., Ylimaki, G. L., Jeffery, L. E., & Elias, L. G. (1989). Basic Sensory Methods for Food Evaluation. The Centre, University of Minnesota, 1 -160.
   Xiong, G., Cheng, W., Ye, L., Du, X., Zhou, M., Lin, R., Geng, S., Chen, M., Corke, H., & Cai, Y.Z. (2009). Effects of konjac glucomannan on physicochemical properties of myofibrillar protein and surimi gels from grass carp (Ctenopharyngodon idella). Food Chemistry, 116, 413–418.
   Yam, K. L., & Papadakis, S. E. (2004). A simple digital imaging method for measuring and analyzing color of food surfaces. Journal of food Engineering, 61, 137-142.
   Yongsawatdigul, J., & Piyadhammaviboon, P. (2005). Effect of microbial transglutaminase on autolysis and gelation of lizardfish surimi. Journal of the Science of Food and Agriculture, 85, 1453-1460.
   Zhang, L., Xue, Y., Xu, J., Li, Z., & Xue, C. (2015). Effects of deacetylation of konjac glucomannan on Alaska Pollock surimi gels subjected to high-temperature (120 ̊C) treatment. Food Hydrocolloids, 43, 125-131.
   Zhou, X., Jiang, S., Zhao, D., Zhang, J., Gu, S., & Pan, Z. (2017). Changes in physicochemical properties and protein structure of surimi enhanced with camellia tea oil. LWT - Food Science and Technology, 84, 562-571.