Effects of NaCl Solution on the Physicochemical Changes of ‘Surimi’ from Anchovies (Clupeonella spp.) During the Frozen Storage
Ali Yassoralipour *
School of Chemical Sciences and Food Technology, Faculty of Science and Technology Universiti Kebangsaan Malaysia (UKM), Bangi 43600, Malaysia
Ali Khoddami
Department of Plant and Food Sciences, Faculty of Agriculture and Environment, University of Sydney, NSW, 2006, Australia
Sohrab Moini
Department of Food Science, Faculty of Agriculture, University of Tehran, Karaj, Iran
M. C. Sabu
Faculty of Pharmacy, UCSI University, South Wing, Cheras, Malaysia
Mohd Jahir Khan
School of Chemical Sciences and Food Technology, Faculty of Science and Technology Universiti Kebangsaan Malaysia (UKM), Bangi 43600, Malaysia
Mehrdad Hassangholipour Yasouri
Department of Fishery, Islamic Azad University of Bandar Anzali, Iran
*Author to whom correspondence should be addressed.
Abstract
Aims: In this study, the effect of washing process on shelf-life of surimi of Clupeonella spp. with cold-water, solution of 1.5 and 3 percent strength was investigated.
Study Design: Data collected were analyzed by one-way analysis of variance (ANOVA).
Place and Duration of Study: Costal line of Caspian sea near the Bandar Anzali, Gillan province of Iran.
Methodology: A total of 100 kg fish were captured in the Caspian sea near the Bandar Anzali coast. The data collected from the surimi during the storage time.
Results: The shelf-life of surimi was investigated by measuring total volatile base-nitrogen (TVB-N), peroxide value, total count of bacteria and sensory test for 80 days. The results showed the changes of TVB-N for control, 1.5% and 3% NaCl solution were 35, 20 and 19 mg N 100g-1, respectively. On day 80, the total plate counts in control, samples washing with 1.5% and 3% NaCl solution were 9.4, 7.5 and 7.3 log CFU/g, respectively and the level was slightly higher than the permissible limit after 60 days.
Conclusion: Based on the present results, washing with 1.5 and 3% NaCl solution treatment on Anchovies (Clupeonella spp.) leads to a retention of the good quality characteristics for longer and an extension of the shelf life during frozen storage.
Keywords: Clupeonella spp, surimi, minced meat, NaCl solution, Anchovies