Physicochemical and sensory quality changes of surimi from silver carp (Hypophthalmichthys molitrix) in frozen storage at -18ºC

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Abstract

The physicochemical and sensory quality changes of silver carp (Hypophthalmichthys
molitrix) surimi were studied during three months at frozen storage (-18ºC). The results
showed that with increasing storage time of surimi from silver carp, TVB-N, peroxide value
(PV) and expressible moisture increased significantly. TVB-N increased from 10±1 to
16.80±1.4mg%, Peroxide value from zero to 2.76±0.85meqO2/kg and expressible moisture
from 4.23±0.13 to 6.32±0.13% during three months at frozen storage. Quality score of
sensory evaluation, folding test and biting test were significantly decreased during storage
period. Quality score of produced surimi gel decreased from AA to A, C grade and biting test
decreased from 8.58±0.98 to 5.25±1.86. The results indicated that in spite of increasing of
TVB-N, PV, expressible moisture and decrease of sensory quality score, folding test and
biting test of silver carp surimi, the samples were between allowed limits and acceptable after
three months at frozen storage.
*Corresponding author

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Iranian Scientific Fisheries Journal
Volume 20, Issue 3
May and June 2011
Pages 33-44

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