Effects of Alkaline Salts on Water-Holding Capacity of Frozen Surimi

Abstract

Abstract: The individual and combined effects of sodium citrate and sodium lactate on the water-holding capacity (WHC) of frozen silver carp surimi were studied. The individual addition of sodium citrate and sodium lactate and their combination was effective in improving the WHC of frozen surimi, especially their combined use. The results of optimization by orthogonal array design indicated that the addition of 0.25% sodium lactate and 0.50% sodium citrate resulted in minimum thaw loss in frozen surimi and that no significant differences in centrifugation loss and cooking loss were found compared with the addition of 0.50% compound phosphate (P ＞ 0.05). The combined use of sodium citrate and sodium lactate in a given proportion may be an alternative to compound phosphate.

Key words: frozen fish surimi, sodium citrate, sodium citrate, non-phosphorous water-holding agent

CLC Number:

TS 254.4

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