Effect of Calcium Chloride and Egg White Powder on Quality of Marinated Ground-Fish from Indian Mackerel (Rastrelliger kanagurta)
Abstract
Effect of calcium chloride (CaCl2) and egg white powder (EWP) on quality of marinated ground-fish from Indian mackerel (IMF) was studied. Firstly, CaCl2 at concentrations of 0.0, 0.2, 0.4, 0.6 and 0.8% (w/w fish) were added. It was found that with increasing the amount of CaCl2, the activity of Ca2+-ATPase, L*, a*, b*, whiteness and textural properties, were increased whereas pH and expressible moisture content were decreased. The IMF with 0.4% CaCl2 obtained the highest gel strength with the highest overall liking score (8.03 + 0.89). Secondly, the effect of EWP (0, 1, 2, 3, 4 and 5% (w/w fish)) addition with 0.4% CaCl2was investigated. It was found that, when amount of EWP increased the activity of protease, pH and expressible moisture content were decreased. While L*, a*, b*, and textural properties, were increased. In addition, adding 3% EWP with 0.4% CaCl2 rendered the IMF with the highest gel strength, as well as the highest overall liking score at moderately level (7.17 + 1.51). Keywords : Indian mackerel, calcium chloride, egg white powder, marinated ground-fishReferences
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Chajeamjen, T. Saenmuang, K., Kongwut, P. & Pornpinon, W. (2012). Effect of heat treatment and calcium chloride on gel forming ability of silver carp surimi (Hypophthalmichthys molitrix). Food Journal, 42(4), 323-332. (in Thai)
Chanarat, S., & Benjakul, S. (2013). Impact of microbial transglutaminase on gelling properties of Indian
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Chumreang, S., Sangjindavong. M., & Pluksawanich, K. (1999). Uses of potassium bromate and egg white for increasing gel forming ability of surimi. Kasetsart Journal. 33 (1), 102-110. (in Thai)
Foegeding, E.A., Lanier, T.C. & Hultin, H.O. (1996). Characteristics of edible muscle tissues. In O.R. Fennema (Ed.), Food Chemistry. (pp. 879-942). New York: Marcel Dekker.
Park, J. W. (1994). Functional protein additives in surimi gels. Journal of Food Science, 59, 525–527.
Peterson, G. L. (1977). A simplification of the protein assay method of Lowry et al. which is more generally applicable. Journal of Analytical Biochemistry, 83, 346-356.
Seymour, T.A., Morrissey, M.T., Peters, M.Y. & An, H. (1994). Purification and characterization of Pacific whiting proteases. Journal of Agricultural and Food Chemistry, 42(11), 2421-2427.
Thongrueng, J. (2001). Surimi. Bangkok: Chulanlongkorn University Press. (in Thai)
Yongsawatdigul, J., Worratao, A. & Park, J.W. (2002). Effect of endogenous transglutaminase on threadfin bream surimi gelation. Journal of Food Science, 67(9), 3258–3263.
Benjakul, S., Visessanguan, W., & Pecharat, S. (2004). Suwari gel properties as affected by transglutaminase activator and inhibitors. Food Chemistry, 85, 91-99.
Benjakul, S. (2005). Chemistry and Quality of Aquatic Animals. Bangkok: Odeonstore. (in Thai)
Benjakul, S. (2006). Surimi: Science and Technology. Bangkok: Odeonstore. (in Thai)
Benjakul, S., Seymour, T. S., Morrissey, M. T., & An, H. (1997). Physicochemical changes in Pacific whiting muscle proteins during iced storage. Journal of Food Science, 62(4), 729-733.
Chaijan, M., Panpipat, W., & Benjakul, S. (2010). Physicochemical properties and gel-forming ability of surimi
from three species of mackerel caught in Southern Thailand. Food Chemistry, 121, 85-92.
Chajeamjen, T. Saenmuang, K., Kongwut, P. & Pornpinon, W. (2012). Effect of heat treatment and calcium chloride on gel forming ability of silver carp surimi (Hypophthalmichthys molitrix). Food Journal, 42(4), 323-332. (in Thai)
Chanarat, S., & Benjakul, S. (2013). Impact of microbial transglutaminase on gelling properties of Indian
mackerel fish protein isolates. Journal of Food Chemistry, 136, 929-937.
Chumreang, S., Sangjindavong. M., & Pluksawanich, K. (1999). Uses of potassium bromate and egg white for increasing gel forming ability of surimi. Kasetsart Journal. 33 (1), 102-110. (in Thai)
Foegeding, E.A., Lanier, T.C. & Hultin, H.O. (1996). Characteristics of edible muscle tissues. In O.R. Fennema (Ed.), Food Chemistry. (pp. 879-942). New York: Marcel Dekker.
Park, J. W. (1994). Functional protein additives in surimi gels. Journal of Food Science, 59, 525–527.
Peterson, G. L. (1977). A simplification of the protein assay method of Lowry et al. which is more generally applicable. Journal of Analytical Biochemistry, 83, 346-356.
Seymour, T.A., Morrissey, M.T., Peters, M.Y. & An, H. (1994). Purification and characterization of Pacific whiting proteases. Journal of Agricultural and Food Chemistry, 42(11), 2421-2427.
Thongrueng, J. (2001). Surimi. Bangkok: Chulanlongkorn University Press. (in Thai)
Yongsawatdigul, J., Worratao, A. & Park, J.W. (2002). Effect of endogenous transglutaminase on threadfin bream surimi gelation. Journal of Food Science, 67(9), 3258–3263.
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Published
2017-12-01
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Research Article
