Color and Quality of Mackerel Surimi as Affected by Alkaline Washing and Ozonation

Abstract

ABSTRACT Washing with alkaline phosphate or bicarbonate buffers (>pH 8.0) did not remove the pigments from minced mackerel. Thirty min ozonation in citrate buffer (pH 3.0) increased the whiteness (51.7 to 60.1) and L value (53.9 to 62.6), and decreased myoglobin (47.8 to 12.2 mg/100g) and total pigments (78.5 to 15.5 mg/100g). However, the deformation of surimi decreased from 0.90 cm to 0.45 cm, even though there was no change in breaking force. In comparison with untreated sample, addition of 0.10% NaHSO 3 , 0.15% cysteine or 0.20% ascorbic acid during grinding resulted in substantial recovery of the deformation and breaking force of ozonated surimi.