title: Gel properties of sutchi catfish (Pangasius hypophthalmus) surimi as affected by selected washing process and number of washing cycles.
abstract: The gel properties of sutchi catfish surimi prepared by conventional washing and alkaline-saline washing method were studied for four washing cycles. Decrease (p < 0.05) in myoglobin content was found in alkaline washing process compared to conventional washing at each washing cycle. The highest hardness, breaking force and deformation was observed in gels prepared from alkaline-saline washing method. Whiteness in conventional washed surimi gels increased non-significantly (p < 0.05) compared to alkaline-saline-washed surimi gels. Protein bands on Sodium dodecyl sulfate polyacrylamide gel electrophoresis indicated that the protein extractability was more in alkaline-saline washing and disappearance of bands in conventional washing method was observed between 116 and 45 kDa indicating less yield of protein.
authors.affiliation: College of Fisheries, Central Agricultural University, Agartala, West Tripura, India mocherla.bhargavi@gmail.com.
authors.forename: Bhargavi
authors.initials: B
authors.lastname: Priyadarshini
authors.affiliation: College of Fisheries, Central Agricultural University, Agartala, West Tripura, India.
authors.forename: Ranendra K
authors.initials: RK
authors.lastname: Majumdar
authors.affiliation: College of Fisheries, Central Agricultural University, Agartala, West Tripura, India.
authors.forename: Janmejay
authors.initials: J
authors.lastname: Parhi
authors.affiliation: College of Fisheries, Central Agricultural University, Agartala, West Tripura, India.
authors.forename: Pradip K
authors.initials: PK
authors.lastname: Maurya
authors.affiliation: College of Fisheries, Central Agricultural University, Agartala, West Tripura, India.
authors.forename: Deepayan
authors.initials: D
authors.lastname: Roy
authors.affiliation: College of Fisheries, Central Agricultural University, Agartala, West Tripura, India.
authors.forename: Apurba
authors.initials: A
authors.lastname: Saha
mesh_terms: D000818:Animals; D002397:Catfishes; D005511:Food Handling; D005782:Gels / Q000737:chemistry; D006863:Hydrogen-Ion Concentration; D008460:Meat / Q000032:analysis*; D014867:Water
chemical_list: D005782:Gels; D014867:Water
keywords: Sutchi catfish; alkaline–saline washing; breaking force; myoglobin