Effect of egg albumen (protein additive) on surimi prepared from lizardfish (Saurida tumbil) during frozen storag
Journal Title: Aquaculture, Aquarium, Conservation & Legislation - International Journal of the Bioflux Society - Year 2011, Vol 4, Issue 3
Abstract
Lizardfish (Saurida tumbil (Bloch, 1795)) is a relatively abundant, low value fish that has wide distribution in India due to its adaptability to different environments. This study is an attempt to explore the possibilities of better utilization of this species by development of minced-based value added products and the evaluation of shelf life during frozen storage. Lizardfish were mince for the preparation of value added products viz., surimi and surimi with 3% egg albumen. The biochemical, gel strength and sensory parameters were analyzed to study the quality changes and shelf life of these products in frozen storage at -20[sup]o[/sup]C. The addition of 3% egg albumen exhibited gel enhancing effect by increase in gel stregth 113.56 g.cm, where as same treatment after 120[sup]th[/sup]days of storage, % of total protein was higher 12.69 with comapare to without egg albumen surimi.
Authors and Affiliations
Solanki Babu, Zofair Sayed M. , Parmar Hitendra L. , Dodia Ashok R. , Kotiya Savji, Gunalan Balakrishnan
Keywords
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