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Effect of Washing and Salt Concentration on the Gel Forming Ability of Two Tropical Fish Species

MOHAMMED ISMAIL HOSSAIN
Corresponding author
Department of Fisheries Technology, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh

MUHAMMAD MOSTAFA KAMAL
Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh

FATEMA HOQUE SHIKHA
Lab of Aquatic Product Utilization, Kochi University, Monobe B 200, Nankoku-shi Kochi 783-0093, Japan

MD. SHAHIDUL HOQUE†
Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh

Abstract/ Executive Summary:

Effect of washing solution, washing period and salt concentration on the gel properties of silver carp (Hypophthalmichthys molitrix) and pangas (Pangasius hypophthalmus) were investigated. Both silver carp and pangas mince were washed with 0, 0.05, 0.1, 0.15 and 0.2% NaCl for different washing period (5, 10, 15 minuts). The results showed that to obtain a good quality surimi fish mince required to be washed once with 0.1% NaCl and washing time should be limited within 10 minutes (7 min agitation, 3 minutes settling). To study the heating process for both fishes, the optimum setting temperature to obtain highest gel strength was found at 50°C. A two-step heating process (50°C for 2 hours prior to heating at 80°C for 30 minutes) gave the good gelling performance than one-step heating process (50°C for 2 hrs). To investigate the salt concentration on the gel functionalities of both fish minces, different amount of salt (1.0, 2.0, 3.0 and 4.0% NaCl) were used. Addition of 3% NaCl to the fish minces during grinding showed the highest gel strength regardless of heating schedule. The over all study shows that both tropical fresh fish can be utilized effectively for the preparation of surimi as raw material.

Keywords: Surimi, Gel forming ability, Washing, Salt concentration

Location: The retail fish market, Mymensingh Mechua Bazar, Mymensingh, Bangladesh

Start Date:

End Date:

Program Area: Risk Management in Agriculture

Commodity: Fish, Contamination

Objectives:

To investigate the effect of washing and salt concentration on the gel-forming characteristics of silver carp and pangas fish mince in the tropical region.

Methodology:

Fish. Fresh Silver carp (Hypophthalmichthys molitrix) and Pangas (Pangasius hypophthalmus) were collected from the local fishermen at the retail fish market, Mymensigh Mechua Bazar. The fishes were transported to the laboratory in proper iced condition in insulated icebox (Cosmos Ltd., Seoul, Korea 20 kg capacity). The average size of silver carp was 30.47± 1.24 cm and 1.0 ± 0.39 kg and Pangas was 33.56± 3.28 cm and 1.3 ± 0.43 kg. Preparation of meat paste. On arrival at the laboratory the fishes (each size: 1.0 - 1.5 kg) were decapitated and gutted before washing by chilled fresh water. Sufficient time was lapsed to drain out excessive blood. The washed fish was filleted very carefully eliminating scales, skin, red muscles, belly flaps and kidney tissue. The fillet was deboned and minced by a manually operated meat mincer kept in cold condition previously (4o C). Remaining bones and connective tissue fibers were removed from the meat by fine mesh sieve. The minced meat was washed with various washing solutions at variable washing frequencies and period at around 5o C. For washing, the mince was stirred in 4 volumes of the washing solution for 5, 10 and 15 min for agitation and settling down before leaching. The meat was drained and pressed in a nylon bag after leaching and excess water was removed (15-20 kg/cm2 for 20 min each time). The washed minces were ground with 3 % NaCl in a mortar for 20 min at below 10o C with ice. The paste was carefully stuffed into polyethylene tube (2.8 cm diameter, 12.0 cm long). Two ends of the tube were wrapped by plastic paper before chilling in iced-water (4o C). All procedures for mince preparation to final filling the paste were done at around 5- 8o C. Proximate analysis. To characterize the mince types of two fishes moisture, ash, crude fat and crude protein were determined by methods of the Association of Official Analytical Chemists (1980). Results were mean values of three determinations and expressed as percentage muscle mince. Washing procedure of the mince. The fish was cleaned with water, beheaded, eviscerated and minced by a mechanical mincer through a 1 mm orifice diameter so that all bones were removed from the muscle. The mince was washed with variable levels of NaCl (0, 0.05, 0.1, 0.15 and 0.2%). The mince was stirred in 4 volumes of washing solution with 1% NaCl for 5 minutes (3 min agitation + 2 min settling), 10 minutes (6 min agitation + 4 min settling) and 15 minutes (9 min agitation + 6 min settling). The meat was drained in a nylon bag after leaching and excess water was removed by pressing (15 kg/cm2 for 15 min each time). Gel preparation. The unwashed and washed minces were ground with 3% NaCl in a mortar for 20 min at 4°C. Required amount of cold distilled water was added to adjust the final moisture content to 80%. The paste was carefully stuffed into polyethylene tube (2.8 cm diameter, 12.0 cm long). Two ends of the tube were wrapped by parafilm and plastic paper before chilling in iced water to retard changes in the meat until heating. All the procedures from handling fish to filling the paste were done at around 5°C. The paste in the tube was heated differently to produce gel. In one-step heating, the salt-ground pastes were heated in three different water baths at temperatures of 40, 50, and 60°C for 2 hours. In two-step heating, the pastes once heated at 40, 50 and 60°C for 2 hours were further cooked at 80°C for 30 min. The resulting gels were immediately cooled in iced water for 30 min and kept at room temperature (24-25°C) for 1 hour before any measurement. Puncture test. Puncture test was carried out on the gel sample (20 mm thickness) at a table speed of 6-cm/ min using a simplified Rheometer (Nowsad et al., 2000). Gel strength was expressed as the product of breaking strength (g) and deformation (cm) Statistical analysis. In each replication, triplicate gel samples were tested. One-way analysis of variance (Steel & Torrie, 1980) was used to compare treatment effects. Least significant difference at P <0.01 and significant F ratio were used to determine significant differences between mean values.

Source of Information: INTERNATIONAL JOURNAL OF AGRICULTURE & BIOLOGY, 1560–8530/2004/06–5–762–766

Article Link (Online Journal): http://www.ijab.or

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

A two-step heating process (50°C for 2 hours prior to heating at 80°C for 30 minutes) gave a good gelling performance than one-step heating process (50°C for 2 hrs). To investigate the salt concentration on the gel functionalities of both fish minces, different amount of salt (1.0, 2.0, 3.0 and 4.0% NaCl) were used. Addition of 3% NaCl to the fish minces during grinding showed the highest gel strength regardless of heating schedule. The over all study shows that both tropical fresh fish can be utilized effectively for the preparation of surimi as raw material.The overall study showed that surimi or surimi mince could be effectively produced from silver carp and pangas. Washed mince of both fish exhibited better textural properties than unwashed meat. To obtain good quality surimi, silver carp and pangas fish mince were required to be washed with 0.1% NaCl and the washing time should be limited within 10 min. Highest gel strength could be obtained from both mince ground with 3% NaCl and heating at 50°C in two step heating process.

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