Quality of walleye pollack frozen surimi by adding carboxylic acid salt in place of sugar compounds

Abstract

Sugar compounds and polyphosphates are typically added to frozen surimi for the maintenance of its quality. To create healthier, low-calorie frozen surimi, frozen surimi using carboxylic acid and amino acid salts as preservatives in place of sugar compounds was prepared. After thawing, the surimi was salted, followed by preheating at 30°C for either 40 min or between 0 and 40 min, and then heating it at 90°C for 30 min. The breaking strength (BS) and breaking strain (bs) of the heat-induced gels of the surimi were then measured using a rheometer, and the gel strength (Gs = BS / bs) and jelly strength (JS = BS × bs) were calculated. The quality of the surimi was evaluated by assessing the physical properties of the heat-induced gels made from it, as well as the relationship between the BS and Gs during preheating for two-step heated gels. Results showed that the frozen surimi preparations made with 5% sodium gluconate and 3% sodium gluconate + 2% sodium glutamate, each with the addition of 0.1% Na3PO4, were comparable in quality to the typical preparation with 5.7% sugar compounds, remaining stable at -23°C for seven months or at -45°C for ten months. It was also found that, when comparing samples with equal BS values, the heat-induced gels of the 5% sodium gluconate and 3% sodium gluconate + 2% sodium glutamate preparations had slightly lower bs values as compared to typical frozen surimi with sugar compounds, thus exhibiting a slightly more brittle texture.