Surimi is a concentrated myofibrillar protein added with several additives. It has been used by seafood industries as an intermediate product to produce various seafood analogues. Due to the current increase in health awareness, consumer demands healthier and less sweeter surimi. The objective of this study is to investigate the rheological and textural properties of surimi added with different types of additives which is sugar, salt and sago starch. This study is also done to determine the possibility of reducing the amounts of additives added to surimi. Sago starch as an additive to improve the rheological and textural property of surimi is studied. Another concern in the surimi industry is the washing process. The 3 washing cycle procedure produces large amount of water waste. Thus, this study is done to understand the effects of reducing the washing cycle and using nanobubble water on surimi. Results obtained from this research shows that mannitol yields the best results when compared to sucrose and sorbitol. Surimi with 4% (w/w) salt concentration yields the highest gel strength. However, surimi with 1% (w/w) salt concentration which possesses a lower gel strength showed frozen stability up to 6 months. Sago starch was found to increase gel strength up to 11 0%. Washing using medium concentrated nanobubble water ( 11.15 x 1 08 bubbles/ml) was found to display a high gelling strength with only 2 washing cycle compared to using distilled water.
| Identifer | oai:union.ndltd.org:bl.uk/oai:ethos.bl.uk:753133 |
| Date | January 2018 |
| Creators | Ashari, Rozzamri |
| Publisher | University of Birmingham |
| Source Sets | Ethos UK |
| Detected Language | English |
| Type | Electronic Thesis or Dissertation |
| Source | http://etheses.bham.ac.uk//id/eprint/8412/ |
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