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Single Ultrasonic-Assisted Washing for Eco-Efficient Production of Mackerel (Auxis thazard) Surimi

This study highlights a promising single washing method for producing dark-fleshed mackerel surimi aided by ultrasonication in conjunction with cold carbonated water containing 0.6% NaCl and mixed antioxidants (0.5% EDTA/0.2% sodium erythorbate/0.2% sodium tripolyphosphate) (CSA). Different washing...

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Autores principales: Panpipat, Worawan, Tongkam, Pornthip, Çavdar, Hasene Keskin, Chaijan, Manat
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10606066/
https://www.ncbi.nlm.nih.gov/pubmed/37893710
http://dx.doi.org/10.3390/foods12203817
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author Panpipat, Worawan
Tongkam, Pornthip
Çavdar, Hasene Keskin
Chaijan, Manat
author_facet Panpipat, Worawan
Tongkam, Pornthip
Çavdar, Hasene Keskin
Chaijan, Manat
author_sort Panpipat, Worawan
collection PubMed
description This study highlights a promising single washing method for producing dark-fleshed mackerel surimi aided by ultrasonication in conjunction with cold carbonated water containing 0.6% NaCl and mixed antioxidants (0.5% EDTA/0.2% sodium erythorbate/0.2% sodium tripolyphosphate) (CSA). Different washing periods (5, 10, and 15 min) with and without ultrasound were tested. Unwashed mince (A1) and conventional water-washed surimi (10 min/cycle, 3 cycles) (A2) were used as controls. A3, A4, and A5 were subjected to ultrasound-assisted washing for 5, 10, and 15 min, respectively, whereas A6, A7, and A8 had non-ultrasound-assisted washing for 5, 10, and 15 min. Results showed that the surimi yield decreased as the ultrasonic treatment time increased from 5 to 15 min (p < 0.05). Increased ultrasonic time resulted in greater protein denaturation, protein oxidation, myoglobin removal, and lipid oxidation in surimi (p < 0.05). Surimi produced by CSA ultrasonication for 5 min (A3), on the other hand, had a comparable overall quality to A2 surimi (p > 0.05). The correspondence gel (A3) outperformed the control gel (A2) in terms of gel strength, whiteness, and water-holding capacity (p < 0.05). The formation of regularly continuous, more organized, and smooth network structures in surimi gel was observed in A2 and A3 gels, whereas sparse and larger pore sizes were noticed in surimi gels produced by longer ultrasonic treatment. All of the surimi gels had identical FTIR spectra, indicating that the functional groups of the protein gel were consistent throughout. As a result, a single 5 min CSA-ultrasonic washing could potentially yield surimi of comparable quality to conventional washing. This could pave the way for the development of dark-fleshed fish surimi, which would require less washing time and produce less waste water.
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spelling pubmed-106060662023-10-28 Single Ultrasonic-Assisted Washing for Eco-Efficient Production of Mackerel (Auxis thazard) Surimi Panpipat, Worawan Tongkam, Pornthip Çavdar, Hasene Keskin Chaijan, Manat Foods Article This study highlights a promising single washing method for producing dark-fleshed mackerel surimi aided by ultrasonication in conjunction with cold carbonated water containing 0.6% NaCl and mixed antioxidants (0.5% EDTA/0.2% sodium erythorbate/0.2% sodium tripolyphosphate) (CSA). Different washing periods (5, 10, and 15 min) with and without ultrasound were tested. Unwashed mince (A1) and conventional water-washed surimi (10 min/cycle, 3 cycles) (A2) were used as controls. A3, A4, and A5 were subjected to ultrasound-assisted washing for 5, 10, and 15 min, respectively, whereas A6, A7, and A8 had non-ultrasound-assisted washing for 5, 10, and 15 min. Results showed that the surimi yield decreased as the ultrasonic treatment time increased from 5 to 15 min (p < 0.05). Increased ultrasonic time resulted in greater protein denaturation, protein oxidation, myoglobin removal, and lipid oxidation in surimi (p < 0.05). Surimi produced by CSA ultrasonication for 5 min (A3), on the other hand, had a comparable overall quality to A2 surimi (p > 0.05). The correspondence gel (A3) outperformed the control gel (A2) in terms of gel strength, whiteness, and water-holding capacity (p < 0.05). The formation of regularly continuous, more organized, and smooth network structures in surimi gel was observed in A2 and A3 gels, whereas sparse and larger pore sizes were noticed in surimi gels produced by longer ultrasonic treatment. All of the surimi gels had identical FTIR spectra, indicating that the functional groups of the protein gel were consistent throughout. As a result, a single 5 min CSA-ultrasonic washing could potentially yield surimi of comparable quality to conventional washing. This could pave the way for the development of dark-fleshed fish surimi, which would require less washing time and produce less waste water. MDPI 2023-10-18 /pmc/articles/PMC10606066/ /pubmed/37893710 http://dx.doi.org/10.3390/foods12203817 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Panpipat, Worawan
Tongkam, Pornthip
Çavdar, Hasene Keskin
Chaijan, Manat
Single Ultrasonic-Assisted Washing for Eco-Efficient Production of Mackerel (Auxis thazard) Surimi
title Single Ultrasonic-Assisted Washing for Eco-Efficient Production of Mackerel (Auxis thazard) Surimi
title_full Single Ultrasonic-Assisted Washing for Eco-Efficient Production of Mackerel (Auxis thazard) Surimi
title_fullStr Single Ultrasonic-Assisted Washing for Eco-Efficient Production of Mackerel (Auxis thazard) Surimi
title_full_unstemmed Single Ultrasonic-Assisted Washing for Eco-Efficient Production of Mackerel (Auxis thazard) Surimi
title_short Single Ultrasonic-Assisted Washing for Eco-Efficient Production of Mackerel (Auxis thazard) Surimi
title_sort single ultrasonic-assisted washing for eco-efficient production of mackerel (auxis thazard) surimi
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10606066/
https://www.ncbi.nlm.nih.gov/pubmed/37893710
http://dx.doi.org/10.3390/foods12203817
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