Color and Quality of Mackerel Surimi as Affected by Alkaline Washing and Ozonation

Authors

  • SHANN-TZONG JIANG,

    Corresponding author
    1. Authors S-T. and S-H. Jiang, Ho and Chen are affiliated with the Dept. of Marine Food Science, National Taiwan Ocean Univ., Keelung, Taiwan 202, ROC.
      Direct inquiries to Dr. S-T. Jiang.
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  • MING-LANG HO,

    1. Authors S-T. and S-H. Jiang, Ho and Chen are affiliated with the Dept. of Marine Food Science, National Taiwan Ocean Univ., Keelung, Taiwan 202, ROC.
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  • SHENG-HO JIANG,

    1. Authors S-T. and S-H. Jiang, Ho and Chen are affiliated with the Dept. of Marine Food Science, National Taiwan Ocean Univ., Keelung, Taiwan 202, ROC.
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  • LEAH LO,

    1. Author Lo is affiliated with the Dept. of Seafood Technology, China College of Marine Technology, Taipei, Taiwan.
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  • HSING-CHEN CHEN

    1. Authors S-T. and S-H. Jiang, Ho and Chen are affiliated with the Dept. of Marine Food Science, National Taiwan Ocean Univ., Keelung, Taiwan 202, ROC.
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  • This work was supported by the Council of Agriculture, Taiwan, ROC.

Direct inquiries to Dr. S-T. Jiang.

ABSTRACT

Washing with alkaline phosphate or bicarbonate buffers (>pH 8.0) did not remove the pigments from minced mackerel. Thirty min ozonation in citrate buffer (pH 3.0) increased the whiteness (51.7 to 60.1) and L value (53.9 to 62.6), and decreased myoglobin (47.8 to 12.2 mg/100g) and total pigments (78.5 to 15.5 mg/100g). However, the deformation of surimi decreased from 0.90 cm to 0.45 cm, even though there was no change in breaking force. In comparison with untreated sample, addition of 0.10% NaHSO3, 0.15% cysteine or 0.20% ascorbic acid during grinding resulted in substantial recovery of the deformation and breaking force of ozonated surimi.

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