Abstract:
Whiteness is a critical attribute for restructured fish products such as surimi seafood.
However, the whiteness of gels made from proteins recovered from otoshimi
processing waste from isoelectric solubilization precipitation is poor. The by-products
or waste contain bones, scales, skin, etc. that affect gel color. Therefore, whiteness
needs to be improved if marketable products are to be developed from recovered
proteins. The objectives of this study were to determine effects of titanium dioxide
(Ti02 ) on color, texture and gelation of gels made from isolated proteins from waste
of otoshimi. Protein from waste of otoshimi were recovered with isoelectric
solubilization precipitation. Ti02 was added to protein paste at 0.0-0.5 g/100 g. Ti02
at concentration O.Sg/1 OOg resulted in better whiteness of protein gels than
commercial surimi gels. But the texture properties of protein gels with addition of
Ti02 was poor as compared to commercial surimi gel. This research demonstrates
that whiteness of restructured fish products based on proteins recovered from otoshimi
processing waste by isoelectric solubilization precipitation was comparable with the
whiteness of commercial surimi.
