J. Agr. Sci. Tech. (2014) Vol.

16: 1289-1300

A Comparative Study on Physicochemical and Sensory

Characteristics of Minced Fish and Surimi from Black
Mouth Croaker (Atrobucca nibe)

S. P. Hosseini-Shekarabi1, S. E. Hosseini2*, M. Soltani3, A. Kamali1, and T. Valinassab4

ABSTRACT

Commercial utilization of black mouth croaker (Atrobucca nibe) is in progress in Iran.

This study was carried out to assess the physicochemical and sensory evaluation of
minced fish and surimi prepared from small size of A. nibe, which is not common for
human consumption. The surimi proximate composition contains protein (14.77±0.506%),
lipid (0.94±0.081%), ash (0.58±0.007%) contents and yield rate (36.56±0.732%) were
significantly lower than the mince, while the moisture content was higher in the surimi
(79.58±0.729%) as compared to the mince (78.49±0.687%) (P< 0.05). Total volatile bases
and thiobarbituric acid values of black mouth croaker surimi were 4.76±0.594 mg N
100 g-1, and 0.40±0.018 mg malondialdehyde kg-1, which, respectively, were significantly
lower than those found for the minced fish (P< 0.05). Minced fish delivered significantly
lower water holding capacity and pH value than the surimi (P< 0.05). Higher whiteness
index was obtained in the surimi (66.23±0.029%) compared to the mince (51.68±0.020%)
(P< 0.05). Total lipids of surimi contained more polyunsaturated fatty acids (36.32±0.257
g 100 g-1 total lipids) than other fatty acids of the minced fish (P< 0.05). Fish fingers
prepared from the surimi obtained a higher mean score of all attributes (8.71±0.366) than
the minced fish (7.47±0.326) (P< 0.05). It was concluded that this white-fleshed fish
species was an appropriate raw material for surimi production. Further trials are needed
to evaluate the surimi gel characteristics.

Keywords: Black mouth croaker, Fatty acids, Fish finger, Minced fish, Surimi,

INTRODUCTION In general, surimi is stabilized by

myofibrillar protein without natural fish
Fish meat is an important raw food odour that is obtained from mechanically
material due to unique composition and deboning, mincing, leaching (with water and
richness of unsaturated fatty acids, essential dilute solution of NaCl), dewatering,
amino acids (Usydus et al., 2009; Akkus et blending with cryoprotectant, and finally
al., 2004), minerals, and vitamins (Nurnadia freezing fish paste (Park, 2005; Tina et al.,
et al., 2013). Recently, the most vital 2010). Surimi is served as an intermediate
element of the fisheries marketing and raw material for a variety of products such
exploitation is processing of raw fish. as imitation shrimp meat, kamaboko,
chikuwa, fish sausage, fish burgers and fish

_____________________________________________________________________________
1
Department of Fisheries Science, Science and Research Branch, Islamic Azad University, Tehran, Islamic
Republic of Iran.
2
Department of Food Science and Technology, Science and Research Branch, Islamic Azad University,
Tehran, Islamic Republic of Iran.
* Corresponding author; e-mail: ebhoseini@srbiau.ac.ir
3
Department of aquatic animal health, Faculty of veterinary medicine, University of Tehran, Tehran,
Islamic Republic of Iran.
4
Iranian Fisheries Science Research Organization, Tehran, Islamic Republic of Iran.

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 _____________________________________________________________ Hosseini-Shekarabi et al.

finger (Tina et al., 2010) which has become marketable size of the fish weighing
markedly popular due to its nutritional 132.9±24.4 g were collected and iced with a
benefits (Park, 2005; Jin et al., 2009). fish/ice at 1:2 (w/w) ratio in commercial
Minced fish is also a significant component foam box on board immediately after sorting
of seafood products in some countries (Yoon and transporting to the laboratory (Islamic
et al., 1991; Lian et al., 2000). Azad University, Tehran, Iran) within less
Several investigators have evaluated the than 9 hours post sampling.
quality properties of washed minced fish
(surimi) and unwashed minced fish prepared
Preparation of Minced Fish and Surimi
from different fish species such as silver
carp (Asgharzadeh et al., 2010), channel
catfish (Suvanich et al., 2000; Hoke et al., Minced fish and surimi were prepared
2000), horse mackerel (Eymard et al., 2005; according to Lee (1984) with slight
Eymard et al., 2009), escolar (Lepidocybium modifications. Briefly, the fish were
flavobrunneum) (Pattarvivat et al., 2008) beheaded, gutted, washed and drained by
and yellowtail barracuda (Lertwittayanon et hand. The bone and skin of the fish fillets
al., 2013). For instance, thiobarbituric acid were removed from the muscles
reactive substances (TBARS) index was mechanically and the lean muscle was
higher in the minced fillets compared to ground by a 3 mm diameter orifice using a
surimi prepared from horse mackerel SEPAmatic deboner (Bergisch Gladbach,
(Eymard et al., 2005). However, there is a Germany) in a walk-in cold room (8ºC) to
lack of information about physicochemical obtain a homogenous minced fish. The
and sensory properties of minced fish and minced fish were combined with 3 times
surimi products from black mouth croaker. volume of chilled distilled water and mixed
Black mouth croaker (Atrobucca nibe) gently. Washing process was repeated with
(family: Scianidae) is one of the most chilled distilled water and the supernatant
important marine fish species that is containing fat and water-soluble proteins
detected in mesopelagic layers of the Oman were discarded. Fish paste was then washed
Sea. However, human consumption of the with chilled 0.3% NaCl solution. Each
small fish is not common in Iran. Thus, washing process was run for 4 minutes at
promoting to consumption of this size of the 4±2ºC. The washed minced fish was
fish is necessary by producing variety wrapped in a folded silk cloth and squeezed
products. This study aimed at finding the manually. Cryoprotectant agents (sucrose
best way to handle and/or process black 4%, sorbitol 4%, and sodium
mouth croaker by producing surimi or tripolyphosphate 0.3%) were finally
minced fish in terms of proximate incorporated into the prepared dewatered
composition, physical (i.e. color, water minced fish with a Berjaya mixer (BM 10,
holding capacity), chemical (i.e. pH, TVB- Malaysia) for a further 60 seconds to obtain
N, TBARS, fatty acids content) properties black mouth croaker surimi. The samples
and sensory quality aspects. (300 g) were packed in a polyethylene
sealed bag individually, frozen by air-blast
freezer at -25±2ºC, and stored until analysis
MATERIALS AND METHODS (not longer than 3 weeks).

Raw Materials Proximate Composition

Fresh black mouth croaker (A. nibe) The moisture and ash contents of the
samples were caught in the Iranian site of samples were measured by a moisture
Oman Sea by R/V "Ferdows-1" that was analyser (Sartorius MA30; Sartorius AG,
equipped with a mid-water trawl net. Under

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A Comparative Study of Minced Fish and Surimi _________________________________

Germany) at 105ºC and in an electric oven Switzerland) at ambient temperature (Das et

(Carbolite, England) at 550ºC, respectively al., 2008).
(AOAC, 1999). The total nitrogen and lipid Fatty acids profile of the minced fish and
contents were determined by Soxhlet and surimi was conducted by Metcalfe et al.
Kjeldahl extraction methods, respectively (1961). The lipid was first extracted using
(AOAC, 1999). The crude protein was chloroform, methanol and water according
calculated from extracted Kjeldahl nitrogen to Bligh and Dyer (1959) method. The
multiplied by 6.25 correction factor. Process methyl esters of the fatty acids were then
yields of minced fish and surimi samples prepared from total extracted lipid based on
were calculated from the ration of products Christie (1982) method and the fatty acid
weights to the fish body weight (Yang and methyl esters solution was purified (Ghioni
Froning, 1992). Proximate composition was et al., 1996). A volume of 1 µL of the
determined on wet weight basis. solution was injected into the gas
chromatograph (Younglin-ACME 6000,
Chemical Analytical Methods Japan), equipped with a capillary column
(100 m length×0.250 mm internal
diameter×0.2 µm film thickness). Hydrogen
Total volatile basic nitrogen (TVB-N) was used as the carrier gas at a 30 mL min-1
content was measured by distillation after flow rate (inlet pressure of 23.3 psi). The
addition of 2 g of MgO to the samples (10 g) oven and detector temperatures were
in a distilling flask of macro-Kjeldahl. The adjusted to 180 and 250ºC, respectively
collected distillate in 2% boric acid and (10ºC/min ratio). Fatty acid composition of
methyl red indicator was titrated with 0.1N the samples was detected by comparing the
H2SO4 (Conway and Byrne, 1933). TVB-N methyl esters peaks of the retention times
content was expressed as mg of nitrogen per with the authentic standards (Sigma-Aldrich,
100 g of sample. Supelco SLB, UK). Fatty acid values were
Thiobarbituric acid reactive substances expressed as g of fatty acid methyl ester per
(TBARS) were determined according to the 100 g of total lipid content (g 100 g-1 total
method described by Benjakul and Bauer lipid content).
(2001) with slight modifications. The
samples (1 g) were homogenized with 5 ml
of 0.375% 2-thiobarbituric acid, 15% Colour Determination
trichloroacetic acid and 0.25N HCl. The
mixture was incubated in a water bath Sample colour was performed using a
(90ºC) for 10 minutes. The tubes were then HunterLab (HunterLab colourflex, USA).
cooled in running tab water followed by The determined parameters were lightness
centrifuging at 3,600×g for 20 minutes at (L*) within the range 0-100,
ambient temperature. The absorbance of redness/greenness (a*) and
supernatant was determined at 532 nm using yellowness/blueness (b*). Whiteness was
spectrophotometer (Cary 50, Varian, measured using the following equation
Mulgrave, Australia). TBARS values were (Park, 1994):
expressed as mg malondialdehyde (MDA)
per kg of sample. The concentration of
MDA was calculated from the reaction of
0.005M TBA (2 ml) solution with serial Water Holding Capacity
dilutions of 1,1,3,3-tetraethoxy-propane
(TEP) to generate a standard curve.
The water holding capacity (WHC) in both
A 5 g of each sample was homogenized in
minced fish and in surimi was measured
45 ml distilled water prior to measuring its
based on Himonides et al. (1999) with slight
pH (Metrohm digital pH meter 654,
modification. A 5 g sample was wrapped in

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 _____________________________________________________________ Hosseini-Shekarabi et al.

double individual Whatman filter papers Statistical Analysis

(No. 1) and subjected to centrifugation at
1,900×g for 30 minutes at 8ºC. The excluded All physicals and chemicals experiments
water was calculated from the weight were replicated five and three times,
difference of the filter paper before and after respectively. SPSS 15 (SPSS Inc, Chicago,
centrifugation. The WHC of the samples was USA) was used to conduct statistical
calculated using the following equation: analyses. Significant difference among
means values were evaluated by one-way
analysis of variance (ANOVA) with Tukey's
pair-wise comparison test to determine the
Sensory Evaluation differences between treatment means values
at P< 0.05. The Kruskal-Wallis test was
used to find out significant differences for
Fish finger samples were produced the sensory attributes as a non-parametric
according to Tokur et al. (2006) method analysis of variance at a 5% level of
with slight modification. The sample significance.
contained 93.5% fish meat, 1.52% salt, 3%
wheat flour, 1% onion powder, 0.02% thyme
and 0.96% fried powder. Sensory evaluation RESULTS AND DISCUSSION
of the samples was carried out by 7 trained
judges. The panelists were scored for colour, Proximate Analysis
odor, texture, taste, and general acceptability
on a 9-point hedonic scale sensory
The proximate composition of minced fish
evaluation (1: Dislike extremely to 9: Like
and surimi are shown in Figure 1. The
extremely) (Paulus et al., 1979). Fish fingers
surimi proximate composition contains
weighing 50.13±2.3 g were prepared from
protein (14.77±0.506%), lipid
minced fish and surimi from black mouth
(0.94±0.081%), and ash (0.58±0.007%)
croaker and then deep-fried at 170±5ºC for
contents were significantly lower than the
3-4 minutes. The samples with uniform size
mince (P< 0.05). The reduction in these
were prepared for sensory evaluation.
values were reported in surimi against
minced fish from silver carp, channel
Wet fish meet (g/100g)

Proximate chemical composition

Figure 1. Comparisons of proximate characteristics mean value of minced fish and surimi productions
from black mouth croaker. Bars indicate the standard deviations and different letters indicate significant
differences (n= 3, P< 0.05).

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A Comparative Study of Minced Fish and Surimi _________________________________

catfish, and gangetic croaker (Johnius (Suvanich et al., 2000). This low protein
gangeticus) ( (Asgharzadeh et al., 2010; value in the surimi could be due to the
Suvanich et al., 2000; Kim et al., 1996; Dey removal of sarcoplasmic protein during
and Dora, 2011). Moisture content indicates washing (Lin and Park, 1997; Park, 2005).
quality of surimi (Hur, 2007) and industrial Average yield of black mouth croaker
surimi (with addition cryoprotectants) surimi production was higher than cod
should have less than 80% moisture content (20%) (Vareltsiz et al., 1989), Anchovy
for high grade surimi (Lee, 1984; Sych et (Engraulis encrasicholus) (22%) (Kaba,
al., 1990). The produced surimi had a 2006), pacific whiting (21-24%)
moisture content of 79.58±0.829%, which is (Merluccius productus) (Simpson et al.,
ideal for surimi production. In surimi 1994), catfish (31.6%) (Suvanich et al.,
production, washing process may lead to an 2000) and gangetic croaker surimi
increasing hydration availability of the (32.9%) (Dey and Dora, 2011). Mean
minced meat (Lin and Park, 1997), resulting yield of the minced fish was higher than
in higher content of moisture in the surimi result reported for silver carp (24.6%)
than minced fish (P< 0.05; Figure 1). Fat (Yinghong et al., 2003) an inferior to
content in the minced sample was similar to catfish (53.6%) (Suvanich et al., 2000).
silver pomfret (1%) and markedly less than
large yellow croaker (4.58%), respectively,
as reported by by Chakraborty et al. (2005) Change in Chemical Properties
and Nazeer and Kumar (2012). It is because
this fish species is classified as a lean fish It has been proved that pH is an important
(high amounts of white muscle), making it a indicator of the freshness of seafood and
good candidate for surimi manufacturing seafood products which influences WHC,
(Park, 2005). The lower lipid content were colour and textural properties of the meat
observed in the surimi due to washing (Byrne et al., 2001; Brewer et al., 2006).
process (Babbit, 1986; Suvanich et al., Higher pH values were obtained in the
2000) and presumably lipid oxidation during surimi than minced fish (P< 0.05; Table 1).
stages of processing (Eymard et al., 2005). Higher pH value of surimi could be due to
Protein value in minced fish was in the the removing of free fatty acids content, free
normal marine fish range (8-21% wet acidic amino acids, and especially lactic acid
weight) (Wu and Shiau, 2002) and (Suvanich et al., 2000). Adding the
significantly higher than protein content of phosphates in surimi as a cryoprotectant
tiger tooth croaker (Otolithes ruber) (Nazeer can also increase the pH slightly (Park,
and Kumar, 2012) and more similar to 2005). Similarly, slight enhancing of pH in
African catfish (Osibona et al., 2006) and surimi was recorded by Dey and Dora
large yellow croaker (Tang et al., 2009). (2011). Also, a positive correlation between
Higher content of protein was recorded in pH and WHC (Tables 1 and 3) could be due
the minced fish compared to surimi (P< to the minimizing the space between
0.05). Similar results were reported from filaments and the amount of free water in
gangetic croaker (Johnius gangeticus) (Dey acidic pH (Alvarado and McKee, 2007).
and Dora, 2011) and channel catfish Furthermore, optimal pH value for strong
Table 1. Comparison of some chemical properties of minced fish and surimi samples from black mouth
croaker.a
Samples pH TVB-N (mg N 100 g-1) TBARS (mg MAD kg-1 tissue)
Minced fish 6.83±0.084a 11.81±0.495c 0.76±0.056e
Surimi 7.13±0.099b 4.76±0.594d 0.40±0.018f
a
Values are mean±SD (n= 3). Different letters in the same column denote the significant difference (P < 0.05).

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 _____________________________________________________________ Hosseini-Shekarabi et al.

white muscle fish surimi gelation is nitrogen (TVB-N) has become a well-
approximately 7.0-7.5 (Chung et al., 1994; accepted indicator of fish meat spoilage
Ni et al., 2001) and in the present study pH (Ross and Smith, 2006) and indicates the
value of the surimi was calculated at extent of the breakdown of proteins into
7.13±0.099. non-protein N-compounds due to bacterial
Development of lipid oxidation can and enzymatic actions, leading to amines
significantly inhibit the shelf life of meat, production (Pearson, 1976; Kerr et al.,
which may cause rancidity, affecting the 2002). The TBARS value in the surimi was
colour, flavour, and taste of meat by forming 1.9 fold lower than minced fish (Table 1).
free radicals (Botsoglou et al., 2002; The results of TBARS value were similar to
Kanner, 1994). In this study, the lipid the previous work done by Asgharzadeh et
oxidation of the minced fish and surimi were al. (2010) and Eymard et al. (2005), which
measured as the formation of malonaldehyde showed that the TBARS of surimi was lower
(MDA) using the TBA technique (Table 1). than minced fish. Also, in a research
Also, fatty acids profile analysed (Table 2), conducted by Hoke et al. (2000) TBARS
as well as, the measurement of volatile value of catfish surimi (0.20 mg MAD kg-1
compounds such as the total volatile basic tissue) was lower than the minced fish (0.30
Table 2. The fatty acid contents (g 100 g-1 total lipid content) in minced fish and surimi obtained from
black mouth croaker.a
Fatty acids Minced fish Surimi
C12:00 0.58±0.032a 0.28±0.043b
C14:00 3.27±0.185a 3.36±0.268a
C15:00 0.84±0.002a 0.96±0.093b
C16:00 24.08±0.246a 24.38±0.202a
C17:00 1.57±0.022a 1.29±0.014b
C18:00 8.18±0.193a 8.05±0.020b
C20:00 1.02±0.018a 1.18±0.086b
Total SFAs 39.54±0.272a 39.50±0.070a
C14:1 ω-5 0.19±0.009 -
C16:1 ω-9 9.38±0.257a 7.64±0.144b
C17:1 ω-11 0.20±0.017 -
C18:1 ω-9 25.29±0.314a 25.40±0.056b
C18:1 ω-7 2.22±0.141a 2.97±0.071b
C20:1 ω-9 0.39±0.006a 0.31±0.098a
Total MUFAs 37.66±0.161a 36.32±0.257b
C18:2 ω-6 1.21±0.023a 1.83±0.152a
C18:2 ω-3 1.30±0.110a 1.09±0.091b
C18:3 ω-3 0.36±0.005a 1.50±0.051b
C18:3 ω-6 0.18±0.005a 0.54±0.020b
C18:4 ω-3 0.72±0.022a 0.68±0.003a
C20:3 ω-3 1.72±0.146a 0.99±0.085b
C20:4 ω-6 1.37±0.042a 0.58±0.109b
C20:5 ω-3 (EPA) 2.28±0.191a 3.38±0.186b
C22:5 ω-3 1.00±0.132a 0.94±0.077a
C22:6 ω-3 (DHA) 9.99±0.186a 10.63±0.110b
Total PUFAs 20.13±0.161a 22.25±0.136b
Total ω-3 17.38±0.125a 19.29±0.105b
Total ω-6 2.77±0.048a 2.96±0.241a
a
Values are mean±SD (n= 3). Different letters in the same raw denote the significant difference (P< 0.05).
SFAs: Saturated Fatty Acids; MUFAs: Monounsaturated Fatty Acids; PUFAs: Polyunsaturated Fatty Acids,
EPA: EicosaPentaenoic Acid, DHA: DocosaHexaenoic Acid, -: Not detected.

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 A Comparative Study of Minced Fish and Surimi _________________________________

Table 3. Comparison of some physical properties of minced fish and surimi produce from black mouth
croaker.a
Samples L* a* b* Whiteness (%) WHC (%) b
Minced fish 53.21±0.042a 2.81±0.014c 11.74±0.085e 51.68±0.020g 63.32±0.780n
Surimi 67.34±0.028b -0.42±0.035d 8.59±0.028f 66.23±0.029h 71.94±0.906m
a
Values are mean±SD (n= 5). Different letters in the same column denote the significant difference (P< 0.05).
b
water holding capacity

mg MAD kg-1 tissue). The lower TBARS surimi (P< 0.05; Table 2). Similar results
value in surimi may be mainly due to the were obtained by Hoke et al. (2000),
washing process and followed by reduction Eymard et al. (2005), and Eymard et al.
of carbonyl compounds in secondary fat (2009). The impact of PUFAs on
oxidation stage (Ota, 1985; Silva and phospholipids composition is influenced by
Ammerman, 1993). factors that control phospholipids
TVB-N value showed a reduction trend in biosynthesis in several respects (Sargent et
the surimi (P< 0.05; Table 1). Lower TVB-N al., 1995). Polyunsaturated fatty acids
value in surimi may be due to partial (PUFAs) concentration was significantly
removal of free amino acids, sarcoplasmic more abundant in surimi than in minced fish
protein or non-protein N-compounds by (P< 0.05; Table 2). This increase may be due
washing and dewatering (Suvanich et al., to PUFAs interactions with proteins and
2000). It is noticeable that non-protein phospholipids that were less easily removed
nitrogen fractions are water soluble and during the processing than other lipids and
include 9-18% of the total nitrogen content proportions of PUFAs such as DHA and
of fish muscle (Huss 1988). Similarly, EPA that increased in surimi (Bandarra et
Asgharzadeh et al. (2010) recorded lower al., 2001; Passi et al., 2002). Similarly,
TVB-N value in silver carp surimi (5.8 mg N Eymard et al. (2005) found higher PUFAs
100 g-1) compared to the mince (13.2 mg N content in horse mackerel surimi, while
100 g-1). Pearson (1976) also suggested that Hoke et al. (2000) recorded slightly higher
TVB-N level below 20 mg N 100 g-1 of content of PUFAs in catfish minced fish
white-fleshed fish was an indicator of (18.7%) than in the surimi (18.0%). As a
freshness of these samples. TVB-N value in consequence, lower TBARS value in surimi
this study for both the minced fish and (Table 2) and higher proportion of PUFAs in
surimi did not exceed the standard levels. surimi (Table 3) may indicate lower
A wide variety of fatty acids were detected oxidation of PUFAs associated with lower
in total lipids from both minced fish and rancidity (auto or enzymatic oxidation)
surimi (Table 2). Among the total during surimi production (Hsieh and
determined fatty acids, saturated fatty acids Kinsella, 1989). Docosahexaenoic acid
(SFAs) were similar in both minced (DHA) and eicosapentaenoic acid (EPA)
(39.54±0.272 g 100 g-1) and surimi were the main abundant fatty acids in
(39.50±0.070 g 100 g-1) samples (P> 0.05). PUFAs contents. Major abundance of DHA
Palmitic acid (C16:0) was the major followed by EPA among PUFAs were
abundant fatty acids among SFAs in both explained previously in mince fish fillets
samples. This result is similar to Hoke et al. (Sarenson, 1990; Czesny et al., 1999; Tang
(2000) who showed that palmitic acid was et al., 2009) and surimi (Hoke et al., 2000;
the major abundant fatty acids among SFAs Eymard et al., 2005; Eymard et al., 2009).
in both minced fish (17.32%) and surimi
(17.51%) of catfish. Samples proportion of
Assessment of Colour and WHC
monounsaturated fatty acids (MUFAs) of the
minced fish was slightly higher than the

1295
 _____________________________________________________________ Hosseini-Shekarabi et al.

Colour attributes concerning L, a, b values (2005).

and whiteness index were apparently
different between minced fish and surimi
Sensory Analysis
(P<0.05; Table 3). The highest lightness
value and whiteness index were obtained in
the surimi sample compared to minced fish Changes in scoring of the sensory attributes
(P< 0.05). This increase may due to the of minced fish and surimi are shown in Table
leaching of several components especially 4. Generally, the panelists preferred fish
blood and pigments during washing and fingers prepared from surimi samples than
dewatering, resulting in improving the color minced fish (P< 0.05). Similarly, Tokur et al.
of surimi compared to the raw minced fish (2006) reported higher sensory score for fish
finger made from mirror carp surimi than the
(Lertwittayanon et al., 2013). Kim et al.
minced fish due to desirable flavour. Indeed,
(1996) noted that washing and dewatering of
the odour and color seem to be deeply affected
catfish mince to produce surimi can enhance by washing and dewatering processes. The
the whiteness and gel-forming ability of the general desirability of fish finger prepared
product. The value of surimi markedly from mirror carp minced fish and surimi were
decreased compared to minced fish (P< measured as 8.25 and 8.75 scores, respectively
0.05; Table 3). Similar results were found by (Tokur et al., 2006). However, fish fingers in
Nakayama and Yamamoto (1977), Hoke et this investigation from minced fish and surimi
al. (2000), and Jahncke et al. (1992). samples reached the scores of 7.47±0.326 and
Furthermore, Miyauchi and Steinberg (1970) 8.71±0.366, respectively. Several investigators
reported that washing process improves confirmed that the processes of washing,
color and flavor stability of mince from dark dewatering, and cryoprotectant in surimi
flesh fish due to removal of the blood and manufacturing can improve the sensory quality
heme pigments. (Nakayama and Yamamoto, 1977; Lin, 1992;
The highest WHC was observed in the Hoke, 1993).
surimi samples (P< 0.05; Table 3). WHC is
directly correlated to the myofibrillar protein CONCLUSIONS
content (Smith, 1991) and washing and
dewatering processes removes several
components such as fat, sarcoplasmic Black mouth croakers is potentially an
proteins and other water-soluble agents that important seafood raw material for
manufacturing fish fingers and burgers due to
may interfere with the stability of the protein
white lean flesh, therefore, these results show the
network and their removal would lead to
differences between the minced fish and surimi
increase myofibrillar protein WHC (Baxter quality as a based products. The obtained results
and Skonberg, 2008). These results revealed show a significant effect of washing and
myofibrillar protein of black mouth croaker dewatering processes on the proximate
surimi possesses higher water binding composition of the final surimi product due to
capacity and also lower drip loss than partial removal of fat and water-soluble
minced fish samples. This result is strongly compounds e.g. blood, pigments, sarcoplasmic
similar to Niwa (1992) and Benjakul et al. proteins and salts from the minced fish. Most of
Table 4. Comparison of sensory evaluation characteristics of fish fingers produce from minced fish and
surimi of black mouth croaker.a
Fish fingers Color Odour Texture Taste Overall
desirability
Minced fish 7.29±0.976a 7.14±0.900b 8.00±0.816c 7.49±1.134d 7.43±1.113d
Surimi 9.00±0.000e 8.86±0.378f 9.00±0.000e 8.57±0.535h 8.14±0.690m
a
Values are mean±SD (n= 7). Different letters in the same column denote the significant difference (P< 0.05).

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A Comparative Study of Minced Fish and Surimi _________________________________

pro-oxidant substances were presumably and Salt Concentration. Food Chem., 109:
removed during washing and dewatering stages 332-339.
of surimi sample, but to prevent development of 8. Benjakul, S. and Bauer, F. 2001. Biochemical
spoilage, all procedures should be carefully and Physicochemical Changes in Catfish
monitored during surimi manufacturing. PUFAs (Silurus glanis Linne) Muscle as Influenced by
proportions mainly omega-3 fatty acids (e.g. Different Freeze-Thaw Cycles. Food Chem.,
DHA and EPA) in total lipid were more stable 72: 207-217.
than other neutral fatty acids during production 9. Benjakul, S., Visessanguan, W., Thongkaew,
C. and Tanaka, M. 2005. Effect of Frozen
of surimi samples being higher in the surimi than
Storage on Chemical and Gel-forming
in minced fish samples. Adding cryoprotectants
Properties of Fish Commonly Used for Surimi
and antioxidants is recommended to enhance Production in Thailand. Food Hydrocoll., 19:
surimi quality during frozen storage. However, 197-207.
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frozen storage in both surimi and minced fish Method of Total Lipid Extraction and
warranted further studies. Also, unlike surimi, Purification. Can. J. Biochem. Physiol., 37:
minced fish delivers natural fish flavor and less 911-917.
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during Refrigerated Storage. Meat Sci., 62:
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‫‪Washing Processes Affect Thermal Gelation‬‬

‫ﻣﻄﺎﻟﻌﻪ ﻣﻘﺎﻳﺴﻪ اي ﺑﺮ ﺧﺼﻮﺻﻴﺎت ﻓﻴﺰﻳﻜﻮﺷﻴﻤﻴﺎﻳﻲ و ﺣﺴﻲ ﻣﺎﻫﻲ ﭼﺮخ ﺷﺪه و ﺳﻮرﻳﻤﻲ‬

‫ﺣﺎﺻﻞ از ﻣﺎﻫﻲ ﺷﻮرﻳﺪه دﻫﺎن ﺳﻴﺎه )‪(Atrobucca nibe‬‬

‫س‪ .‬پ‪ .‬ﺣﺴﻴﻨﻲ ﺷﻜﺮاﺑﻲ‪ ،‬س‪ .‬ا‪ .‬ﺣﺴﻴﻨﻲ‪ ،‬م‪ .‬ﺳﻠﻄﺎﻧﻲ‪ ،‬ا‪ .‬ﻛﻤﺎﻟﻲ و ت‪ .‬وﻟﻲ ﻧﺴﺐ‬

‫ﭼﻜﻴﺪه‬

‫ﺑﻬﺮه ﺑﺮداري ﺗﺠﺎري از ﻣﺎﻫﻲ ﺷﻮرﻳﺪه دﻫﺎن ﺳﻴﺎه )‪ (Atrobucca nibe‬در اﻳﺮان در ﺣﺎل اﺟﺮا اﺳﺖ‪ .‬اﻳﻦ ﻣﻄﺎﻟﻌﻪ ﺑﻪ‬
‫ﻣﻨﻈﻮر ارزﻳﺎﺑﻲ ﻓﻴﺰﻳﻜﻮﺷﻴﻤﻴﺎﻳﻲ و ﺣﺴﻲ ﻣﺎﻫﻲ ﭼﺮخ ﺷﺪه و ﺳﻮرﻳﻤﻲ ﺗﻬﻴﻪ ﺷﺪه از اﻧﺪازه ﻫﺎي ﻛﻮﭼﻚ ﻣﺎﻫﻲ ‪ A. nibe‬ﻛﻪ‬
‫از ﻧﻈﺮ ﻣﺼﺮف اﻧﺴﺎﻧﻲ زﻳﺎد ﻣﻌﻮل ﻧﻴﺴﺘﻨﺪ‪ ،‬اﻧﺠﺎم ﺷﺪ‪ .‬ﺗﺮﻛﻴﺒﺎت ﺗﻘﺮﻳﺒﻲ ﺳﻮرﻳﻤﻲ ﺷﺎﻣﻞ ﻣﺤﺘﻮﻳﺎت ﭘﺮوﺗﺌﻴﻦ‬
‫)‪ ،(14/77±0/506%‬ﭼﺮﺑﻲ )‪ ،(0/94±0/081%‬ﺧﺎﻛﺴﺘﺮ )‪ (0/58±0/007%‬و ﻧﺮخ ﺑﺎزده )‪ (36/56±0/732%‬ﺑﻪ ﻃﻮر ﻣﻌﻨﻲ‬
‫داري ﻧﺴﺒﺖ ﺑﻪ ﻣﺎﻫﻲ ﭼﺮخ ﺷﺪه ﻛﺎﻫﺶ ﻳﺎﻓﺖ‪ ،‬در ﺣﺎﻟﻲ ﻛﻪ ﻣﺤﺘﻮﻳﺎت رﻃﻮﺑﺖ ﺳﻮرﻳﻤﻲ )‪ (79/58±0/729%‬درﻣﻘﺎﻳﺴﻪ ﺑﺎ‬
‫ﻣﺎﻫﻲ ﭼﺮخ ﺷﺪه )‪ (78/49±0/687%‬ﺑﻴﺸﺘﺮ ﺑﻮد )‪ .(p<0/05‬ﺳﻄﻮح ﻣﺠﻤﻮع ﺑﺎزﻫﺎي ﻧﻴﺘﺮوژﻧﻲ و ﻣﻘﺪار اﺳﻴﺪ ﺗﻴﻮﺑﺎرﺑﻴﺘﻮرﻳﻚ‬
‫ﺳﻮرﻳﻤﻲ ﻣﺎﻫﻲ ﺷﻮرﻳﺪه دﻫﺎن ﺳﻴﺎه ﺑﻪ ﺗﺮﺗﻴﺐ ‪ 4/76±0/594‬ﻣﻴﻠﻲ ﮔﺮم ‪ N‬در‪ 100‬ﮔﺮم و ‪ 0/40±0/018‬ﻣﻴﻠﻲ ﮔﺮم ﻣﺎﻟﻮن‬
‫دي آﻟﺪﺋﻴﺪ در ﻛﻴﻠﻮ ﮔﺮم ﺑﻮده‪ ،‬ﻛﻪ ﺑﻪ ﻃﻮر ﻗﺎﺑﻞ ﺗﻮﺟﻪ اي از ﻣﻘﺎدﻳﺮ ﺑﺪﺳﺖ آﻣﺪه از ﻣﺎﻫﻲ ﭼﺮخ ﺷﺪه ﻛﻤﺘﺮ اﺳﺖ‬
‫)‪ .(p<0/05‬ﺑﺮ ﺧﻼف ﺳﻮرﻳﻤﻲ‪ ،‬ﻇﺮﻓﻴﺖ ﻧﮕﻬﺪاري آب و ﻣﻘﺪار ‪ pH‬ﻣﺎﻫﻲ ﭼﺮخ ﺷﺪه ﺑﻪ ﻃﻮر ﻗﺎﺑﻞ ﺗﻮﺟﻪ اي ﭘﺎﻳﻴﻦ ﺗﺮ‬
‫اﺳﺖ )‪ .(p<0/05‬ﺑﺎﻻﺗﺮﻳﻦ ﺷﺎﺧﺺ ﺳﻔﻴﺪي در ﺳﻮرﻳﻤﻲ )‪ (%66/23±0/029‬درﻣﻘﺎﻳﺴﻪ ﺑﺎ ﻣﺎﻫﻲ ﭼﺮخ ﺷﺪه‬
‫)‪ (%51/68±0/020‬ﺑﺪﺳﺖ آﻣﺪ )‪ .(p<0/05‬ﻣﺠﻤﻮع ﭼﺮﺑﻲ ﺳﻮرﻳﻤﻲ واﺟﺪ اﺳﻴﺪﻫﺎي ﭼﺮب ﭼﻨﺪ ﻏﻴﺮ اﺷﺒﺎع‬
‫)‪ 36/32±0/257‬ﮔﺮم‪100/‬ﮔﺮم از ﭼﺮﺑﻲ ﻛﻞ( ﺑﻴﺸﺘﺮي ﻧﺴﺒﺖ ﺑﻪ ﺳﺎﻳﺮ اﺳﻴﺪﻫﺎي ﭼﺮب ﺧﻨﺜﻲ در ﻣﺎﻫﻲ ﭼﺮخ ﺷﺪه ﺑﻮد‬
‫)‪ .(p<0/05‬ﻓﻴﺶ ﻓﻴﻨﮕﺮ ﺣﺎﺻﻞ از ﺳﻮرﻳﻤﻲ ﻣﻴﺎﻧﮕﻴﻦ ﻧﻤﺮه ﺑﺎﻻﺗﺮي )‪ (8/71±0/366‬ﻧﺴﺒﺖ ﺑﻪ ﻣﺎﻫﻲ ﭼﺮخ ﺷﺪه‬
‫)‪ (7/47±0/326‬را ﺑﻪ ﺧﻮد اﺧﺘﺼﺎص داد )‪ .(p<0/05‬ﺑﺎ ﺗﻮﺟﻪ ﺑﻪ ﮔﻮﺷﺖ ﺳﻔﻴﺪ و ﭼﺮﺑﻲ ﻛﻢ اﻳﻦ ﮔﻮﻧﻪ ﻣﺎﻫﻲ ﺑﻪ ﻋﻨﻮان ﻣﺎده‬
‫ﺧﺎم ﻣﻨﺎﺳﺐ ﺑﺮاي ﺗﻮﻟﻴﺪ ﺳﻮرﻳﻤﻲ ﻣﺤﺴﻮب ﻣﻲ ﺷﻮد‪ .‬آزﻣﺎﻳﺶ ﻫﺎي ﺑﻴﺸﺘﺮي ﺟﻬﺖ ﺑﺮرﺳﻲ ﺧﺼﻮﺻﻴﺎت ژل ﺷﻮﻧﺪﮔﻲ‬
‫ﺳﻮرﻳﻤﻲ ﻣﻮرد ﻧﻴﺎز اﺳﺖ‪.‬‬

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