M. Kamal
Department of Fisheries Technology, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh
M. Ismail Hossain
Department of Fisheries Technology, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh
M. N. Sakib
Department of Fisheries Technology, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh
F. H. Shikha
Department of Fisheries Technology, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh
M. Neazuddin
Department of Fisheries Technology, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh
M.A.J. Bapary
Department of Fisheries Technology, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh
M.N. Islam
Department of Fisheries Technology, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh
ABSTRACT
Studies were conducted to evaluate the effect of salt concentration on the gel forming ability of surimi prepared from Queen fish (Chorinemus lysan) using various concentration of salt (0, 1, 2, 3, 4, 5 and 6%) in meat paste. In both one step (50°C for 2 h) and two steps heating process (50°C for 2 h prior to heating at 80°C for 30 min), maximum gel-strength was obtained at the salt concentration of 3% NaCl. In order to investigate the effect of cryoprotectants on the gel-forming ability of surimi prepared from Queen fish (Chorinemus lysan) during 3 weeks frozen storage, different combination of sucrose, sorbitol and polyphosphate were used. In both one and two steps heating process, the highest gel-forming ability was obtained from combination of 4% sucrose + 4% sorbitol + 0.3% polyphosphate, indicating that above combination of cryoprotective agents during frozen storage is suitable for surimi prepared from Queen fish (C. lysan).
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How to cite this article
M. Kamal, M. Ismail Hossain, M. N. Sakib, F. H. Shikha, M. Neazuddin, M.A.J. Bapary and M.N. Islam, 2005. Effect of Salt Concentration and Cryoprotectants on Gel-forming Ability of
Surimi Prepared from Queen Fish (Chorinemus lysan) During Frozen Storage. Pakistan Journal of Biological Sciences, 8: 793-797.
DOI: 10.3923/pjbs.2005.793.797
URL: https://scialert.net/abstract/?doi=pjbs.2005.793.797
DOI: 10.3923/pjbs.2005.793.797
URL: https://scialert.net/abstract/?doi=pjbs.2005.793.797
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