Abstract:
The objective of this study was to determine the effect of washing cycles (1,2,3 and 4 cycles)
and addition of sodium pyrophosphate (PP) addition (0%, 0.05% and 0.1 % w/w) with or
without addition of 50 mmol/kg CaC12 on the properties of surimi gel from silver catfish
(Pangasius sp.). This study shows that the deformation, breaking force, gel strength, water
holding capacity of silver catfish surimi gel improved with washing cycles until three washing
cycles and then decreased afterwards. However, for whiteness properties, both three and four
washing cycles gave similar whiteness. The gel strength of surimi gel was highest after three
washing cycle without any salt addition (control). However, surimi gels added with 0.05%
PP alone gave highest breaking force, deformation and water holding capacity compared to
other gels. It was found that the presence of CaCh decreased the deformation of gels. While,
whiteness of surimi gels added with CaCh were higher than those without CaCh . The highest
whiteness was given by gel with four washing cycles and 50 mmol/kg CaCh. This study
shows that number of washing cycles and addition of PP and CaCh treatment affected the
properties of surimi gels.
