Abstract:

In order to validate the degreasing effect of centrifugation on fatty red fish surimi, Pneumatophorus japonicus was used as the experiment material to compare the degreasing effect of four methods such as rinsing with 0.3% NaCl (A), rinsing with 0.4% NaHCO3 (B), rising with 1% NaCl + 0.25% NaHCO3 (C), centrifugation at the speed of 4000 r/min followed by rinsing with distilled water (D) at 20 ℃. Degreasing time in each method was for 30 min. Degreasing rate, protein loss rate, flexibility and whiteness of surimi were used to evaluate the degreasing effect. Results indicated that centrifugation was a suitable method for degreasing of Pneumatophorus japonicus surimi. Among four methods, the method D exhibited the best degreasing effect with 4.8% residual fat rate, 95.2% degreasing rate and excellent flexibility although the method C provided the highest whiteness. In addition, the method B resulted in a maximum protein loss rate with more than 50%.

Key words: fatty red fish, degreasing, degreasing rate, flexibility, whiteness, protein loss rate