The Effects of Heating and Washing on the Gelling Properties of Tropical Major Carp Muscle

Abstract

Abstract The effects of heating and washing on the gelling properties of the minces of three Indian major carps (catla, mrigel and ruhu) and Chinese silver carp were studied to investigate their potential use in the manufacture of surimi. Mince was prepared from fillet. A portion of the mince was washed with water containing 0.1% NaCl. Both unwashed and washed minces were ground with 3% NaCl and incubated for one- and two-step heating. The resulting gels were subjected to punch force, expressible moisture and folding tests. Gel hardness and color of the minces were evaluated organoleptically. Indian major carp ruhu produced good quality gel. Next superior species in the order were catla > mrigel > silver carp. Optimum gel strength was observed between 40-50°C and gel disintegration occurred at 60-70°C. Gels prepared by two-step heating had higher gel strength. A single wash of the mince substantially improved the texture and color qualities of the gels. No significant sign of benefit in texture and color was found due to second wash of the minces.