GEL STRENGTH ENHANCEMENT OF MACKEREL SURIMI BY USING COCONUT HUSK EXTRACT AND COOK-CHILLED STORAGE STUDY OF THE FISH SAUSAGE PREPARED FROM THE SAME

Authors

  • Rohini R. Mugale, A. R. Jain N.R. Nagotkar A.E. Sonavane College of Fisheries (Dr B S Konkan Krishi Vidyapeeth), Ratnagiri – 415629. Maharashtra. Dept. of Fisheries TMBRS, Mumbai (Govt. of Maharashtra)

Keywords:

Coconut husk (Cocos nucifera), Phenolic content, mackerel surimi, sausage, biochemical and microbiological attributes

Abstract

The coconut is a tropical fruit consumed in so many countries the waste generated from coconut is its shells and husk; the husk is generally utilized for preparation of coir ropes and other similar products. Using the bio-active property of the husk is the novel approach. Gel forming ability is one of the most important attribute of surimi. The use of mackerel species in surimi industries was limited due to low gel forming ability. Effects of coconut husk ethanol extracts on gelling properties of surimi from mackerel were investigated. The phenolic compounds present in coconut husk extract at a proper concentration would be a possible means to improve the surimi gel strength.  

Up to 37.4 % gel strength increase was found within mackerel surimi prepared with 60 % extract with 464 mg tannin/g were incorporated into the surimi gel compared to control surimi. Gels added with the increases in breaking force as the levels increased and the highest breaking force was observed when added with 0.120% E60.The above concentration had no detrimental effect on sensory attributes on surimi gel. However, slight decrease in whiteness was found in gel added with the coconut husk extracts.

Further, the fish sausage were prepared by using the above surimi sample and stored at 0 to 2oC.The sausages were subjected to biochemical, microbiological and organoleptic evaluation. The gradual increase was observed in Total bacterial counts (TBC) during the storage life. The indicator organisms were not detected in any sample. The sausage prepared by 60% ethanol extract of coconut husk treated surimi samples recorded a biochemical indices such as pH, TMA-N, TVB-N and FFA were significantly (p< 0.05) increased with storage time. However the untreated surimi sausages kept as control were acceptable up to 12 days. In this study it was observed that the 60 % ethanol extract of coconut husk effects on the quality parameters of surimi and enhance the shelf life of fish sausage up to 20 days.

References

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Published

2015-11-30

Issue

Vol. 4 No. 12 (2015): NOVEMBER 2015

Section

Articles

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