Research Information System
Nutrition & Food Science International Journal, vol.5, no.5, pp.1-5, 2018 (Peer-Reviewed Journal)
In this study, pure and starch surimi samples from whiting, which has an important role in the fishing industry, was produced. Analyses of total volatile base nitrogen (TVB-N), thiobarbituric acid (TBA), pH, moisture, sensory attributes, folding, and chewing of surimi samples during frozen storage at -25±2 °C was carried out. TVB-N value of pure surimi was found as 10.68mg/100g at the end of frozen storage (12 months), while TVB-N value of starch surimi was 8.75mg/100g. TBA value of pure surimi (2.22mg MA/kg) was determined higher than starch surimi (1.93mg MA/kg) at the end of storage. TVB-N and TBA values during the storage were within very good quality limit value specified for fish. Starch demonstrated a positive effect on moisture in terms of surimi quality, and moisture values of pure and starch surimi were found as 77.93% and 74.08%, respectively. pH values in both pure and starch surimi groups did not show important change, and pH values were determined on average of 7 levels. On sensory evaluation, it was concluded that starch group had a better effect on taste than pure group. As a result of elasticity analyses (chewing and folding), significantly positive effect on surimi quality of starch was observed. However, elasticity results of both groups decreased below under quality limit value at the end of 6 months. According to obtained results, it was determined that whiting is a suitable resource for production of surimi, and starch provides important advantages to especially the gel and sensory quality of the surimi. The result is that the product is economical, it can be stored frozen for a long time, and it is possible to give continuous product to the market and it will contribute to human nutrition and it will bring great benefits to the economy of the country. This surimi product may contribute to human consumption and country's economy, thanks to being economical, storing long time in frozen storage, and enabling continuous product supply to the market of obtained product.