Effect of added calcium and heat setting on gel forming and functional properties of Sardinella fimbriata surimi

• Published in: Journal of food science and technology 2021-02, Vol.58 (2), p.427-436
• Main Authors: Murthy, L. Narasimha, Phadke, Girija Gajanan, Jeyakumari, A., Ravishankar, C. N.
• Format: Article
• Language: English
• Subjects: Calcium; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Food Science; Formulations; Heat; Meat; Minced meat; Nutrition; Original; Original Article; Oxidation; Sardinella fimbriata; Sodium; Sodium bicarbonate; Sol-gel processes; Surimi
• ISSN: 0022-1155; 0975-8402
• DOI: 10.1007/s13197-020-04551-x

Present study evaluates the effect of calcium and heat setting on gel characteristics of lesser sardine ( Sardinella fimbriata ) surimi. Total seven formulations were made namely, S. fimbriata minced meat without heat setting (A1), minced meat with heat setting (A2), S. fimbriata surimi control (without addition of calcium) without heat setting (B1), control (without addition of calcium) with heat setting (B2), surimi added with 0.3% calcium without heat setting (C1) and surimi added with calcium with heat setting (C2) and refiner meat without addition of calcium and with addition of sodium bicarbonate (D). C1 exhibited gel strength of 329 g cm (Grade KA) whereas C2 sample exhibited gel strength of 556.2 g cm (Grade AA) as a result of gel setting at 35 °C for 45 min. Textural parameters such as hardness, chewiness, gumminess and cohesiveness were improved in C2 when compared with all other formulations. Addition of calcium and sodium bicarbonate significantly improved whiteness of surimi with gel setting in comparison to other treatments ( p