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Vol. 12, Special Issue 9 (2023)

Protein recovery and gelling properties of striped catfish (Pangasianodon hypophthalmus) surimi by different washing methods of surimi processing

Author(s):
SD Meshre, DI Pathan, SB Patange, SD Naik, MM Shirdhankar and AT Markad
Abstract:
In the present study, different washing methods of surimi processing such as conventional, pH-shift processing and alkaline-saline washing process were studied. The protein recovery of surimi extracted by alkaline-aided process (pH-shift) is 69.06% which is higher than other extraction/washing methods. The conventional method gave the highest gel strength value, 403.72 g/cm, followed by the acid-aided method, 374.67 g/cm, the alkaline-aided method, 141.65 g/cm, and the alkaline-saline washing method, 211.83 g/cm. These findings showed a difference in the gel strength of surimi produced using different washing methods that was statistically significant (p ≤ 0.05). The existence of sarcoplasmic proteins was shown by the presence of a band with a molecular weight of 35 KDa in the alkaline-saline washed, acid-aided, and alkaline-aided surimi samples.
Pages: 289-294  |  194 Views  86 Downloads
How to cite this article:
SD Meshre, DI Pathan, SB Patange, SD Naik, MM Shirdhankar and AT Markad. Protein recovery and gelling properties of striped catfish (Pangasianodon hypophthalmus) surimi by different washing methods of surimi processing. The Pharma Innovation Journal. 2023; 12(9S): 289-294.

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