title: Physical properties of cobia (Rachycentron canadum) surimi: effect of washing cycle at different salt concentrations.
abstract: This study aimed to determine the effects of 2-5 wash cycles and the addition of tetrasodium pyrophosphate (TSPP) (0 %, 0.05 Surimi% and 0.1 % w/w)-with or without the addition of 0.4 % calcium chloride (CaCl2)-on the physical properties such as texture, colour, expressible moisture and microstructure of Cobia (Rachycentron canadum) surimi gel. The highest breaking force (484.85 g) was obtained with the addition 0.1 % TSPP alone on the fifth wash. However, a combination of 0.1 and 0.4 % CaCl2 in surimi gels at wash cycle 5 resulted in the highest degree of whiteness (86.8 %), as well as total expressible moisture (2.785 %) and deformation (17.11 mm). The highest surimi gel strength (6,923 g.mm) was obtained after three wash cycles with the addition of 0.1 % TSPP +0.4 % CaCl2. The physical properties of Cobia fish surimi gels were affected by the number of wash cycles and treatments with TSPP and CaCl2.
authors.affiliation: School of Food Science and Technology, Universiti Malaysia Terengganu, 21030 Kuala Terengganu, Terengganu Malaysia.
authors.forename: N
authors.initials: N
authors.lastname: Hamzah
authors.affiliation: School of Food Science and Technology, Universiti Malaysia Terengganu, 21030 Kuala Terengganu, Terengganu Malaysia.
authors.forename: N M
authors.initials: NM
authors.lastname: Sarbon
authors.affiliation: School of Food Science and Technology, Universiti Malaysia Terengganu, 21030 Kuala Terengganu, Terengganu Malaysia.
authors.forename: A M
authors.initials: AM
authors.lastname: Amin
keywords: Calcium chloride; Cobia; Surimi gel; Tetrasodium pyrophosphate; Wash cycle