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Comparison of Surimi and Solubilized Surimi for Kamaboko Production from Farmed Chinook Salmon

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Comparison of Surimi and Solubilized Surimi for Kamaboko Production from Farmed Chinook Salmon COMPARISON OF SURIMI AND SOLUBILIZED SURIMI FOR KAMABOKO PRODUCTION FROM FARMED CHINOOK SALMON By JILL MARIE RICHARDSON B.Sc, The University of Alberta, 1993 A THESIS SUBMITTED IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE DEGREE OF MASTER OF SCIENCE In THE FACULTY OF GRADUATE STUDIES (Department of Food Science) We accept this thesis as conforming to the required standard THE UNIVERSITY OF BRITISH COLUMBIA April 1999 ©Jill Marie Richardson, 1999 In presenting this thesis in partial fulfilment of the requirements for an advanced degree at the University of British Columbia, I agree that the Library shall make it freely available for reference and study. I further agree that permission for extensive copying of this thesis for scholarly purposes may be granted by the head of my department or by his or her representatives. It is understood that copying or publication of this thesis for financial gain shall not be allowed without my written permission. Department of Food Science. The University of British Columbia Vancouver, Canada Date vTun^ /b. /Qtytf^B) -; Abstract The thesis hypothesis of this research was that farmed chinook salmon could be made into better quality functional kamaboko when made from solubilized frozen surimi than when made from conventional frozen surimi. An 84 day storage study compared kamaboko gel quality made from solubilized and traditional surimi. Fresh farmed chinook salmon (Oncorhynchus tshawytscha) was used to make both solubilized surimi and surimi (control). Solubilized treatments contained varying concentrations of calcium chloride, sodium chloride and water. The Random Centroid Optimization (RCO) program randomly generated concentration values of additives. All surimi treatments (solubilized and control) contained 8.3% cryoprotectants. Treatments were taken from storage on days 3, 7, 14, 28, 56 and 84 from an -8°C freezer and made into kamaboko. Solubilized treatments were diluted after frozen storage and then centrifuged to constant moisture content. All kamaboko gels had respective moisture, protein, crude fat and ash contents of 74.5 + 5.5%, 13.6 ± 1.7%, 4.4 + 2.4%, and 5.6 ± 3.1%. Salts added to solubilized treatments influenced ash content. No proximate analysis trends were observed between treatments during the storage study. Variation in protein and water concentrations within the range of this study did not appear to affect overall kamaboko quality. ii Treatments had similar Hunter "L", "a", "b" values and values remained relatively consistent over the storage study. The TA-TXT2 Texture Analyzer was used to conduct punch tests. A 6 point fold test scale was employed to evaluate kamaboko elasticity. ANOVA suggested that gel strengths and fold test scores did not change over time, but treatments were significantly different (p < 0.05). All factors (sodium chloride, calcium chloride, and dilution) proved significant (P < 0.05) in contributing to the treatment effect using multiple regression. However, sodium chloride and calcium chloride had a larger impact than the dilution factor on gel strength and fold test scores. Although, treatments were not significantly different on different days of the storage study, treatment 7 was clearly the best treatment when compared to the control and other treatment gel strengths and fold test scores. Each kamaboko treatment (before cooking) for each storage day was examined by SDS- PAGE. Variations in gel strength were consistent with degradation in the myosin heavy chains of the SDS-PAGE Phast gels. Lower gel strengths were observed in treatments that had more degradation of the myosin heavy chain. iii Table of Contents Abstract ii Table of Contents iv List of Tables viii List of Figures ix Acknowledgments x Chapter 1: Introduction 1 1.1 Definition of surimi 1 1.2 Historical background of surimi 2 1.3 Surimi products 4 1.4 Species used for surimi production 5 1.5 The modern surimi process 6 1.5.1 Sorting and cleaning 7 1.5.2 Filleting 7 1.5.3 Separation of meat 8 1.5.4 Leaching 8 1.5.5 Intermediate dewatering 9 1.5.6 Refiner 10 1.5.7 Final dewatering and the importance of pH 11 1.5.8 Blending 1 11 1.6 Cryoprotectants 12 1.7 Solubilization 13 iv 1.8 Kamaboko making 15 1.9 Surimi quality 15 1.10 Rheological properties of surimi gels 16 1.10.1 Effect offish freshness, rigor condition, seasonality 16 1.10.2 Effect of chopping temperatures 17 1.10.3 Effect of moisture content 17 1.10.4 Effect of functional additives 18 1.10.5 Effect of storage temperature 18 1.10.6 Effect of low temperature setting 19 1.10.7 Effect of refrigerated storage on gels prior to evaluation 19 1.10. Effect of test temperatures 19 1.11 Random Centroid Optimization 20 1.12 Compositional aspects of surimi processing 20 1.12.1 Lipids in fish 20 1.12.2 Proteins 21 1.12.2.a Sarcoplasmic proteins 21 1.12.2.b Myofibrillar proteins 22 1.12.2.C Connective tissue 23 1.13 Thesis hypothesis 23 Chapter 2: Materials and Methodology 42 2.1 Optimization of surimi treatments using RCO 42 2.2 Surimi production 42 V 2.2.1 Fish source 42 2.2.2 Filleting 43 2.2.3 Grinding 43 2.2.4 Leaching 43 2.2.5 Dewatering 45 2.3 Surimi solubilization 45 2.4 Kamaboko making 47 2.5 Compositional evaluation of kamaboko 49 2.5.1 Moisture determination (oven method) 5 0 2.5.1.2 Moisture determination (microwave method) 50 2.5.2 Crude fat determination 50 2.5.3 Protein determination 51 2.5.4 Ash determination 51 2.6 Sample preparation 51 2.7 Functional evaluation of kamaboko 52 2.7.1 Color 52 2.7.2 Gel strength 52 2.7.3 Fold test , 53 2.7.4 SDS-PAGE electrophoresis 53 2.8 Statistical analysis 55 Chapter 3: Results and Discussion 58 3.1 Compositional evaluation results of kamaboko 58 vi 3.1.1 Crude protein content 5 8 3.1.2 Moisture content 59 3.1.3 Crude fat content 61 3.1.4 Ash content 62 3.1.5 pH 63 3.2 Functional evaluation results of kamaboko 64 3.2.1 Color 64 3.2.2 Gel strength 65 3.2.3 Fold test scores 66 3.2.4 SDS-PAGE electrophoresis 67 Chapter 4: Conclusion and future recommendations 4.1 Conclusion and future recommendations 79 Bibliography 81 Vll List of Tables Table 1. Nine solubilized treatments and the control 56 Table 2. Fold test scale 57 Table 3. Crude protein fraction in kamaboko gel (wet basis, n =3) 68 Table 4. Moisture fraction in kamaboko gels (wet basis, n = 3) 69 Table 5. Fat and ash fractions in day 84 kamaboko gels (wet basis, n=3) 70 Table 6. Fat and ash fractions in treatment 7 kamaboko gels (wet basis, n =3) 71 Table 7. PH values of solubilized kamaboko throughout the storage study (n =18 (3 X6 storage days)) 72 Table 8. Hunter "L", "a", "b" values of kamaboko gels (n = 5) 73 Table 9. Standard deviations of Hunter "L", "a", "b" values in kamaboko gels (n = 5) 74 Table 10. Gel strengths (N X mm) of kamaboko gels (n = 5) 75 Table 11. Multiple R values for gel strengths and treatment factors 76 Table 12. Fold test scores df kamaboko gels (n=5) 77 viii List of Figures Figure 1. Effect of the discovery of cryoprotectants and tighter catch controls on the Japanese fishing industry during 1965-1985 25 Figure 2. Comparison of traditional and modern surimi production 26 Figure 3. Examples of surimi based products 27 Figure 4. Flow diagram of the surimi process and subsequent yield 28 Figure 5. Typical design of a surimi meat separator 29 Figure 6. Effect of agitation and water-protein contact time during leaching 30 Figure 7. Effect of ionic strength of wash water during leaching 31 Figure 8. Effect of meat: water ratio and washing cycles on the removal of 32 soluble proteins during leaching Figure 9. Effect of pH on the water holding capacity of minced meat 33 Figure 10. Effect of wash water temperature on the efficiency of dewatering 34 Figure 11. Effect of moisture content (%) on gel strength and elasticity 35 Figure 12. Effect of functional additives on kamaboko gel strength And elasticity 36 Figure 13. Effect of frozen storage temperature on gel strength - 37 Figure 14. Effect of refrigerated storage prior to gel strength and elasticity evaluations 38 Figure 15. Effect of test temperature on gel strength 39 Figure 16. Schematic of myosin 40 Figure 17. Heat gelation of surimi 41 Figure 18. SDS-PAGE results 78 Acknowledgment I would like to express my immense respect and appreciation to a wonderful mentor, my supervisor, Dr. Durance. Throughout my studies at UBC, Dr. Durance provided me with outstanding advice, support, and guidance. He also tolerated my bad jokes, my stubborn ways and he supported my non-academic pursuits (sports). For these reasons, and countless others I would like to thank him. I would also like to thank my committee members, the Department of Food Science, friends and family for their exceptional support. Finally, I would like to thank a dear friend, Peter. For without his love, support and belief in me, I would never have entered the realm of graduate school. Chapter 1. Introduction Chapter 1 Introduction 1.1 Definition of surimi Surimi is a Japanese term meaning "minced meat" (Sonu, 1986). Although surimi can be made from both land and sea based animals, surimi is almost always derived from fish muscle (Lanier, 1997). In simple terms, surimi is deboned, washed, concentrated fish muscle (Lanier, 1997).
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