SURIMI QUALITY

Group 5
Erina Aprilia 05061181722010
Adelia Cantika Anggraini 05051281722019
Dwi Demi Juliani 05061281722029
Elvira Safitri 05061281722032

FISHERIES TECHNOLOGY STUDY PROGRAM

DEPARTMENT OF FISHERIES
FACULTY AGRICULTURE
UNIVERSITY OF SRIWIJAYA
 What is
“SURIMI” ??

Surimy is a myofibrillar protein concentrate

obtained from fish muscle washing and added with
cryoprotectans too preserve the functional
properties of myofibrillar proteins during frozen
storage.
 How is the Best Quality of Surimi:

 Whiteness
 Moisture content
 Micro structure
 pH
 Chemical Composition
RESULTS AND DISCUSSION

 Effect of different salts on dewatering and

properties of yellowtail barracuda surimi
 Use of Seaweed (Sargassum tenerrimum) extract
as gel enhancer for lesser sardine (Sardinella
brachiosoma) surimi
 Effect of bovine and fish gelatin in combination
with microbial transglutaminase on gel properties
of threadfin bream surimi
 The effect of Perilla (Perilla frutescens) leaf
extracts on the quality of surimi fish balls
Effect of different salts on dewatering and
properties of yellowtail barracuda surimi
 Chemical
composition of
washed mince

Keyword • When CaCl2 or MgCl2 in the third

CaCl2
MgCl2 washing media increased, Ca and Mg
contents in the resulting washed mince
increased. This result is in agreement
with solberg (1990) who reported that
higher contents of ca and mg were
obtained when the mince was washed
with a higher concentration of both
salts. Thus, the concentration of both
salts in washing media directly affected
their residue in washed mince.
pH
Generally, the pH of washed
mince slightly decreased when
the mince was washed with
0,45% NaCl containing
increasing concentrations of
CaCl2 and MgCl2

Washing with 0,45% nacl could

increase the ph of mince of
6.48 to 6.78

Mince washed with media

containing mgcl2 had a slightly
higher ph than those washed
with media comprising cacl2.
Properties of surimi gel
• Breaking force and deformation

• Breaking force and deformation of the gel

from yellowtail barracuda surimi prepared
using different washing media (0,45% nacl
containing cacl2 or mgcl2 at various levels)
with two different heating conditions.
Moisture Content

 Washing mince with 0,45% NaCl containing CaCl2 or MgCl2

at the third washing step enhanced dewatering ability,
compared with washing with only 0,45% NaCl.
 The results indicated that dewatering of mince washed with
the media containing CaCl2 was much more efficient than
that using MgCl2
 As a result, water was more removed from proteins by the
former. This was plausibly due to the differences in
concentration and protein presented in fish mince, in
comparison with hen egg white proteins, originally used for
this series.
Whiteness
Surimi gels prepared from mince washed with different third washing media using both
heating conditions had higher whiteness, compared with the unwashed mince gel (p < 0.05).

During washing, several components, including blood, etc., were leached out, thereby
improving
the color of washed mince.
It was noted that whiteness was slightly decreased when the mince was washed with 0.45%
NaCl containing higher MgCl2 levels (p< 0.05; Table 4), compared with that of the control
(without CaCl2 or MgCl2). However, no marked difference in the whiteness of surimi gels
was found when CaCl2 was added in washing media, irrespective of concentrations used.

The effect of metal ions on browning was found to depend on the type of amino acid and
heating time, as well as on the type of metal ion. It is known that a transition metal ion
catalyzes the Maillard reaction by the oxidative pathway (Morita and Kashimura 1991).
Ca2+ ion exhibited less effect on accelerating the Maillard reaction (Morita and Kashimura
1991). Thus, Ca2+ incorporation in washing media had a lower negative impact on the
whiteness of surimi gel in comparison with Mg2+.
Regardless of heating condition, higher whiteness was found in the gel prepared by one-step
heating (direct heating), compared with those with two-step heating (p < 0.05). Non-
enzymatic browning might take place at a higher extent with longer exposure time used for
two-step heating (Benjakul et al. 2003).
Expressible moisture content
 Regardless of heating condition, a higher expressible
moisture content was found in gels from surimi prepared
using media containing CaCl2 compared to those with
MgCl2. Therefore, not only the type and concentration of
ions in washing media but also heating conditions
affected the expressible moisture contents of gels.
 Both divalent cations affected gelation by changing the
extraction and protein-protein interaction of salt-soluble
proteins. Therefore, divalent ions in washing media
showed an impact on the water-holding capacity of gels
in conjunction with heating condition.
Microstructure
 Gel microstructures of surimi prepared from yellowtail barracuda mince
washed with different third washing media, including 0.45% NaCl, 0.45%
NaCl containing 8 and 20 mM CaCl2, or 8 and 20 mM MgCl2, are
illustrated in Figure 3.
 There were no marked differences in the microstructure of gels produced
from mince washed with 0.45% NaCl containing 8 mM CaCl2 or MgCl2.
 However, it was noted that the gel from surimi prepared using 0.45% NaCl
containing 20 mM MgCl2 as washing medium had a finer gel network and
less number of voids, as compared to the control gel. This ordered gel
network correlated with the highest breaking force and deformation
(Figure 2) as well as the lowest expressible moisture content (Table 4).
 On the other hand, surimi with 0.45% NaCl containing 20 mM CaCl2 as
washing medium had a fine network, but large voids were noticeable.
Conclusion

 The different types and concentrations of salts

in yhe third washing medium affected the
dewatering ability of washed mince and gel
forming ability of yellowtail barracuda surimi.
Washing mince with the third medium, 0.45%
nacl containing 20 mM MgCl2, could improve
the dewatering process and gel forming abilitu
of surimi from yellowtail barracuda, in which
fine and ordered network could be formed
 Use of Seaweed (Sargassum tenerrimum) extract as gel
enhancer for lesser sardine (Sardinella brachiosoma) surimi

The lowest expressible moisture content of lesser

Fig. 2 Effect of WSE on expressible moisture content of lesser
sardine surimi gel. *Different letters indicate the significant
difference (P \0.05). ± Standard error of mean (n = 3)
sardine surimi was found when WSE at optimum
level (2 %) was added (Fig. 2). Increase in expressible
moisture content was noted in surimi gel prepared
without WSE. Moreover, expressible moisture
content was high in surimi prepared with WSE above
optimum level. Among the WSE, the extract added at
2 % in surimi yielded the gel with the lowest
expressible moisture content (P\0.05).

In the present study, addition of WSE-containing phenolic

compounds showed no significant difference in pH (P[0.05)
with increasing concentration of WSE in surimi gel (Fig. 4).
The WSE added in lesser sardine surimi gel contained higher
amount of phenolic compounds, i.e. polyphenols, possessing
one or more aromatic rings bearing hydroxyl substituent
(Parr and Bolwell 2000), which might have resulted in slight
increase in pH of surimi gel in the present investigation
Fig. 4 Effect of dry WSE on lesser sardine surimi pH. Not
which was not significant compared with control surimi gel
significant difference (P [0.05). ± Standard error of mean
sample.
(n = 3)

Fig. 3 Effect of WSE on lesser sardine surimi
whiteness. *Different letters indicate the
significant difference (P \0.05). ± Standard
error of mean (n = 3)
Conclusions Seaweed extract had a potential in
strengthening the gel of lesser sardine surimi
when the optimum level (2.0 %) was
introduced. Addition of seaweed extract had no
detrimental effect on sensory properties of
surimi gel. Thus, the extract from seaweed can
be used as a natural gel enhancer for lesser
sardine surimi industry.
Decrease in whiteness of lesser
sardine surimi gels was
observed as the levels of the
WSE were increased (Fig. 3).
From the observations, it was
clear that with increasing
concentration of WSE the
whiteness decreased. It was
44.60 when compared with that
of control of 47.81. It was
observed that, there was slight
difference among treatment
effect on whiteness of surimi
gel (P\0.05).
 Effect of bovine and fish gelatin in
combination with microbial
transglutaminase on gel properties of
threadfin bream surimi
The addition of 10% bovine or
fish gelatin mix in
combination with MTGase
into surimi directly effected
the propertiy of surimi gel.
Surimi gel containing BG or
BFGM with FG or BG ratio of
1:1 or 1:2 in conjunction with
MTGase 1:2 unit per gram
surimi could render the gel
with acceptability equivalent
to the control gel. Thus,
gelatin at an appropiate level
could the used as source of
collagen derivative in surim
with satisfactory property
when MTGase was
incoprporated.
The effect of Perilla (Perilla frutescens) leaf extracts
on the quality of surimi fish balls

Sensory evaluations of
surimi fish ball based on
appearance, flavor,
texture, taste, and overall
acceptability are shown in
Table 7. There were no
significant differences (p >
0.05) among the PLE-
added (0.01% and 0.03%)
and control samples
immediately after
cooking. The sensory
attributes of all samples
decreased with storage
time.
However, the scores for each attribute of PLE-added samples were
significantly higher than control samples (p < 0.05) at any time
during the 12 days of storage. The overall acceptability values were
still good in PLE-added (0.03%) samples after 6 days of storage and
fair even after 9 days of storage, while the overall acceptability of
control samples was fair after 6 days of storage and poor after 9
days of storage. In another study, beef patties with Perilla
frutescens water extract also showed higher sensory scores than
control samples throughout the storage period. The decrease in
overall acceptability during storage was due to the loss of flavor and
texture caused by lipid oxidation, protein degradation, and
microbial infestation. Various volatile flavor compounds in Perilla
frutescens may have masking effects on undesirable flavors
generated in the surimi fish ball. The significant retention of overall
acceptability in PLE-added (0.03%) samples was mainly due to the
strong antioxidant and antimicrobial activity of PLE during storage.
THANK YOU:)