Color and Gel-forming Properties of Horse Mackerel (Trachurus japonicus) as Related to Washing Conditions

Authors

  • HUI-HUANG CHEN,

    1. The authors are with the Dept. of Food Industry, National I-Lan Institute of Agriculture & Technology, 1 Shen Nung Road, I-Lan, Taiwan, R.O.C. Direct inquiries to Dr. H-H. Chen.
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  • E-MEAN CHIU,

    1. The authors are with the Dept. of Food Industry, National I-Lan Institute of Agriculture & Technology, 1 Shen Nung Road, I-Lan, Taiwan, R.O.C. Direct inquiries to Dr. H-H. Chen.
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  • JIN-RU HUANG

    1. The authors are with the Dept. of Food Industry, National I-Lan Institute of Agriculture & Technology, 1 Shen Nung Road, I-Lan, Taiwan, R.O.C. Direct inquiries to Dr. H-H. Chen.
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ABSTRACT

A beneficial decoloration effect resulted for horse mackerel mince washed with ozonized water within 10–20 min, but a longer washing time was required to improve the color properties when cold water or alkaline solution was used. Increase in pH as well as improvements in gel-forming ability occurred for mince washed with alkaline solution. The maximal gel strength of surimi was found when washed for 90 min. A marked decrease in pH and an undesirable gel strength of mince, as well as oxidation of the fish oil occurred during ozone treatment. Since the salt-soluble protein concentration increased for all minces washed with the three methods, improvement in gel-forming ability of washed mince was attributed to the increase in pH rather than to oil removal.

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