Effect of Basil Seed Gum Powder on Quality of Frozen Salmon Mince from Salmon Trimming

Authors

  • Rattanawalee Pharmmanat คณะเทคโนโลยีและนวัตกรรมผลิตภัณฑ์การเกษตร มหาวิทยาลัยศรีนครินทรวิโรฒ
  • Porntip Sirisoontaralak คณะเทคโนโลยีและนวัตกรรมผลิตภัณฑ์การเกษตร มหาวิทยาลัยศรีนครินทรวิโรฒ
  • Nantarat Na Na Nakornpanom คณะเทคโนโลยีและนวัตกรรมผลิตภัณฑ์การเกษตร มหาวิทยาลัยศรีนครินทรวิโรฒ

Abstract

This study investigated the effects of Basil seed gum (BSG) on the quality of frozen salmon mince from salmon trimming. Fish mince with basil seed gum at different concentrations (0-0.4% of fish mince weight) were prepared and formatted in a cylindrical shape. All samples kept in the freezer at -20˚C for 30 days. Physical properties of BSG were evaluated. The results showed that BSG had high water-holding capacity (98.25±3.2 g/g BSG). Therefore, fish mince with BSG had less weight loss during freezing than control (p<0.05). Thawing loss and cooking loss of the fish mince were decreased when the concentration of BSG was greater than 0.1% of fish mince weight, although they were storage for 30 days (p<0.05). There was no significant different in the color and hardness value of cooked fish minces (p≥0.05). Freeze-Thaw stability increased with increasing BSG content (p<0.05). However, Fish mince with 0.3 and 0.4% BSG had higher the amount of oil released during thawing (3 cycles) than those containing 0.2% BSG. The results suggested that the BSG plays an important role in improving the water holding capacity of frozen fish mince and BSG content was not above 0.2% of mince weight. Keywords :  freezing ; freeze-thaw stability  ; basil seed gum  ; salmon trimming

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Published

2022-01-10