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9thJIRCASInternationalSymposium2002-'Value-AdditiontoAgriculturalProducts',122-129DevelopmentofanintermediatefoodstufffromfreshwaterfishinChinaXichangWang1·*,YutakaFukuda2,ShunshengChen1,MasahitoYokoyama2,YudongCheng1,ChunhongYuan1,YinghongQu1andMoriltikoSakaguchi31CollegeofFoodScience,ShanghaiFisheriesUniversity,Shanghai200090,China2JapanInternationalResearchCenterforAgriculturalSciences,Tsukuba,Ibaraki305-8686,Japan3GraduateSchoolofAgriculture,KyotoUniversity,Kyoto606-8502,JapanAbstractFrozensurimiisanintermediatefoodstuffwithhighpotentialforlongshelflife,fordistributionoverawidearea,andfortheproductionofvarioustexturizedproducts.
Hence,avastquantityofculturedfreshwaterfishshouldbedevelopedandutilizedasnewmaterialsinsurimiandsurimi-basedproductsinthenearfuture.
Accordingtothree-dimensionalcontourmapsshowingthegel-formingpropertiesofsurimi,eightspeciesoffreshwaterfishsurimiwereclassifiedintotwotypes:the'V-valley-type'surimi(silvercarp,big-headcarp,Chi-nesesnake-headandblunt-snoutbream)showseasysetting,lowresistancetogelcollapse,highenhancementabilitywithtwo-stepheating,andnarrowoptimumheatingtemperatureandtimearea.
Thesecharacteristicsaresimilartothoseofwaileyepollacksurimi.
Incontrast,the'plateau-type'surimi(tilapia,grasscarp,mudcarpandcommoncarp)isdifficulttoset,highlyresistanttogelcollapse,hasnoenhancementabi1itywithtwo-stepheat-ing,andhaswideoptimumheatingtemperatureandtimearea.
Aswell,thereareseasonalchangesinthegellingpropertiesofsilvercarpsurimi,withthesettingabilityofsurimigelbeinghigherinwinterandlowerinsummer.
Inaddition,myofibrillarproteinthermalstabilityofsilvercarpsurimiishigherinsummerandlowerinwinter.
Therefore,thesettingabilityofsurimigelisevidentlyaffectedbymyofibrillarproteinthermalstability,i.
e.
thebiggertheinactivationrateofmyofibri11arprotein,thehighertherateofsetting.
Sensoryevaluationswereconductedonkamabokogelspreparedfromsilvercarp(SC)surimiandfromwall-eyepollack(WP)surimiforcomparison.
Differentspecimensofkamabokogel,producedwithorwithouttheextractfromsilVercarpmuscle(Esc)orwalleyepollackmuscle(Ewp),weretestedfortheirodor,flavor,texture,whitenessandoverallacceptabilitybyapanelofcollege-agestudentsinthreelocations.
Accordingtothesen-soryevaluationresultsinKyoto,thereweresignificantdifferences(P.
catchhasincreasedrapidly-morethanten-foldinthelast50years-reachingmorethanIOmilliont,whichisequivalenttoabout10%ofthetotalworldcatch.
However,freshwaterfisheriesresourceslackdiversityofconsumptioncomparedtoocean-basedresourcesbecausethetransportationandprocessingtechnologiesofthefreshwaterfisheriesremainbehindthoseofocean-basedresources(Qian1994;MOA2000).
1229thJIRCASInternationalSymposium2002-'Value-AdditiontoAgriculturalProducts'Toaddressthepostharvestproblemsassociatedwiththissector,China(ShanghaiFisheriesUniversity,SFU)andJapan(JapanInternationalResearchCenterforAgriculturalSciences,TIRCAS)initiatedacollabora-tiveresearchprojectentitled'DevelopmentofTech-nologyforUtilizationandProcessingofFreshwaterFisheriesResources'(FukudaandUno1998;Fukudaetal.
2000).
OriginallyaJapaneseterm,'surimi'isanintermediatefoodstuffwithhighpotentialforproduc-tionofawidearrayoftexturizedproducts,suchasimitationcrab,andhasalongfrozenshelflife.
Surimiisgenerallymanufacturedusingsimpletechnologywhichinvolveswashingmincedmeatwithwater,thendehydratingitandmixingitwithcryoprotectants.
Theinitialaimofthesurimidevelopmentresearchwastoidentifythegel-formingpropertiesandacceptabilityofsurimimademainlyfromaquaculturedfreshwaterfishinChina-comparingitwithwalleyepollacksurimi,atypicalcommercialmarinefishsurimithataccountsformorethan60%ofworldsurimiproduction.
MaterialsandmethodsMaterialsSilvercarp(Hypophthalmichthysmolitrix),big-headcarp(Aristichthysnobilis),grasscarp(Ctenopha,yngodonidellus),commoncarp(Cyprinuscarpio),Chinesesnake-head(Ophiocephalusargus),blunt-snoutbream(Megalobramaamblycephala),tilapia(Tilapianilotica)andmudcarp(Cirrhinusmoli-torella)wereusedasfrozensurimimaterialsinthisstudy.
Walleyepollack(Theragrachalcogramma)surimi(SAgrade),madebyNichiroCo.
Ltd(Tokyo,Japan),wassuppliedbytheIndustrialResearchCenterofEhimeprefectureinJapan.
Extractsofsilvercarpmeat(Esc)orwalleyepollackmeat(Ewp)werepreparedusingahotwaterextractionmethod.
Fresh,whitedorsalmeatwashomogenizedwiththreevclumesofdistilledwater,andextractedfor30mininaboilingwaterbath.
Afterbeingcooled,thesupernatantwascentrifuged(10,000gfor15min)andfiltered.
Thefinalextractwasmadeuptoequalquanti-tiesofrawmeatwithevaporation.
ManufactureoffrozensurimiFreshwaterfishwerepurchasedalive,andmincedmeatwasseparatedimmediatelyfromtheheaded,guttedandcleanedfishfilletsthroughabeltdrumtypemeatseparator.
Themincedmeatwaswashedfourtimesinfourtimesitsweightofcoldwater.
Afterthethirdwashingcycle,astrainerwasusedtoremoveresidualblackskin,finebone,andscale.
Forthelastwashingprocess,a0.
3%NaClsolutionwasusedtoaidtheremovalofthewater.
Thewater-washedmeatwasdehydratedinacentrifuge.
Sugar,sorbitol,andpoly-123phosphatesascryoprotectantsweremixedintothedewateredmeatatlevelsof4,4,and0.
3%,respec-tively.
Thepreparedsurimiwasfrozenat-40°Cforabout20handsubsequentlystoredat-30°C.
Preparationofheat-inducedgelTocomparethegel-formingpropertiesofthesurimimanufacturedfromdifferentfreshwaterfishspecies,thechemicalcompositionofallsurimiwasmadeassimilaraspossible.
Thatis,thecontentsofmoisture,protein,andcryoprotectantsinthehalf-thawedsurimiwereadjustedto78.
0%,14.
7%,and7.
3%,respectively,byaddingwaterandthecryoprotectantsasnecessary.
Thesurimithusobtainedwasmixedwith3%NaClatacontrolledtemperatureof0--5°C,usingahigh-speed,vacuumandcoolingmixer(StephCo.
).
Thesalt-groundsurimiwasstuffedintopolyvinylidenechloridecasingtubes,22mmindiameterand70mminlength,andheatedforamaximumofIOhinawaterbathat30,40,50,60,70or85°C.
Thiswasdefinedasthe'first-stepheat-inducedgel'(one-stepheatinggelorsettinggel).
Aportionofthefirst-stepheat-inducedgelwasthenheatedat85°Cfor30minutes.
Thiswasdefinedasthe'second-stepheat-inducedgel'(two-stepheatinggelorcookedgel).
AssessmentofgelstrengthThebreakingforceanddeformationoftheheat-inducedgelwasmeasuredusingarheometer(TypeEZ-test,ShimadzuCo.
Ltd)withasphericalplungerofdiameter5mm.
Forthemeasurements,thecasingfilmwasremovedfromthegel,thencylindricalsamplesofheat-inducedgel,22mmindiameterand30mminheight,wereprepared.
Thepenetrationspeedoftheplungerwasestablishedas60mm/min.
CalculationofgeldisintegrationrateThefirst-orderdisintegrationrateconstant(Ko,s-1)ofthegelbreakingforcewascalculatedusingthefollowingequation,K0=(lnG0-lnG1)-l/t,whereG0andGIwerethebreakingforce(g)beforeandafterheatingfortsec.
PreparationofmyofibrilsfromsurimiMyofibrilswerepreparedfromsilvercarpsurimiasdescribedbyKatohetal.
(1979),withsomemodifica-tions.
Firstly,choppedsurimi(5g)waswashedtwicewithsixvolumesof0.
1MKC!
,20mMTris-HCI(pH7.
5).
WashedsurimiwasthenhomogenizedfourtimesforImineachtimeat12,000rpmwithanintervalof30secondsintheabovemediumandcentrifugedat3°Cand8000gfor10min.
Thesupernatantwasdiscarded,andthiswashingprocedurewasrepeatedfourmoretimes.
ThefinalsuspensionintheabovemediumwasfilteredthroughalayerofgauzetoremoveconnectiveXichangWangetal.
-IntermediatefoodstufffromfreshwaterfishinChinatissuecontainedinthesurimi.
Thefiltratewasusedasthemyofibrilsuspension.
Proteinconcentrationwasmeasuredbythebiuretmethod,usingbovineserumalbuminasastandard.
AssayofmyofibrillarATPaseactivityCa2+-ATPasewasassayedat25°Cinamediumof0.
5MKCl,5mMCaCl2,25mMTris-HCl(pH7.
0)andlmMadenosinetriphosphate(ATP).
Liberatedinorganicphosphate(Pj)wasdeterminedbytheFiskeandSubbarowmethod.
ThespecificactivitywasexpressedinmolP/min/mgofmyofibrils.
Allsamplesweremeasuredinduplicateortriplicateandtheiraveragevaluestakenforstatisticalanalysis.
ThermalstabilityofmyofibrilsThemyofibrilsuspensionwasheatedat40°C,andtheresidualCa2+-ATPaseactivitiesweremeasured.
Thefirstorderinactivationrate(Ko)wasestimatedroutinely(HashimotoandArai1978).
Themeasure-mentswereperformedinduplicateortriplicate.
SensoryevaluationSensoryevaluationof'kamaboko'(fishcake)gelspreparedfromdifferentsurimisampleswasconductedbymorethan60universitystudentsspecializinginfoodscienceandstudyingeitherattheFacultyofAgriculture,KyotoUniversity,Japan,ShanghaiFisheriesUniversity,Shanghai(coastalareainChina),orHuazhongAgricul-turalUniversity,Wuhan(inlandareainChina).
Fortesting,casinggelswerecutintobite-sized(3mm)samplesand,afterbeingwarmedslightly(around25°C),allsampleswereservedtothestudentsrandomlyandattimesotherthanduringmealhours.
Allpanelswereaskedtoscorefourcharacteristics(odor,taste,texture,andwhiteness),aswellasoveralldesirabilityusinga5-pointhedonicscale(I,dislikeextremely;2,dislikemoderately;3,neitherlikenordislike;4,likemoder-ately;and5,likeextremely).
Ascoreof3wasthedivisionbetweenacceptableandunacceptable(Yoshikawa1969;Furukawa1994;Shengetal.
1996).
WhitenessmeasurementofheatedgelsBeforeconductingthepenetrationtest,whitenessofthecylindricalcross-sectionedsampleswasmeasuredimmediatelywithaspectrophotometer(CM-2002,MinoltaCo.
Ltd,Osaka,Japan)forthevaluesofL*,a*,andb*(CIELaboratorysystem)tothefirstdecimalplace.
Whiteness(Park2000),asanindexforthegeneralappearanceofthetestspecimen,wascalculatedas:Whiteness=100-[(100-L*)2+a*2+b*2]05.
StatisticalanalysisTheStatViewforWindows(version4.
58,AbacusConceptsInc.
,Cary,NC,USA)wasusedfordataanal-ysis.
Analysisofvariancewasperformedtocomparethemeanhedonicscoresofallsensoryindicesamongthedifferentsurimigels.
Inallcases,thecriterionforstatisticalsignificancewassetatP0.
05)withinasubgroupofacolumn.
Dataareshownasmean±standarddeviation(SC=silvercarpsurimi,WP=walleyepollacksurimi,Ewp=walleyepollackextractadded,O=noadditionofextract).
127XichangWangetal.
-lntermediatefoodstufffromfreshwaterfishinChinavaluesforboth.
Furthermore,ahigherbreakingforcewasobservedinsilvercarpsurimigeltowhichtheextractofwalleyepollackhadbeenaddedcomparedwiththecontrol.
Thesephysicalresultsareinaccor-dancewiththeaforementionedorganolepticdata.
Gel-formingpropertyandacceptabilityofsilvercarpsurimigelsasaffectedbytheadditionoftrimethylamineN-oxideWalleyepoJlackmuscleandothermarineproductsarerichintrimethylamineN-oxide(TMAO)andtrime-thylamine(TMA)-adominantcomponentofmarinefishyodor(Tokunaga1982).
Incontrast,thereisnoTMAOinsilvercarpmuscle,andfreshwaterfishyodorcomprisescompoundsotherthanTMA.
Itisofinterest,therefore,toinvestigatetheeffectofaddingTMAOonthequalityoffreshwaterfishsurimigels.
Theresults(Table4)showthattheacceptabilityofkamabokogelswiththeadditionofTMAOhadahigherscoreforitsodorcomparedtothecontrolT-0(noadditionofTMAO),presumablyasaresultofTMAderivedfromtheTMAOadditive.
Meanwhile,thebreakingforceofthegelshadhighervaluesthanthecontrol.
TreatmentT-2wasthemosteffectiveoftheadditiveamounts.
Theresultsindicatethattheaccept-abilityofthesilvercarpsurimigelcanbeimprovedwiththeadditionofTMAO.
BaskakovandBolen(1998)reportedthatorganicosmolytes,suchasTMAO,haveanextraordinarycapa-bilitytoforcetwothermodynamicaJlyunfoldedproteinstofoldtonative-likespecieshavingsignificantfunctionalactivity,andmaintainsthestructureandfunctionofcellularproteinsinorganismsexposedtodenaturingenvironmentalstresses.
Inaddition,Anthonietal.
(1990)alsoillustratedthatTMAOandtaurinehavebothbeenshowntostabilizeenzymesagainstthermaldenaturationandtheformeractsasacryopro-tectantduringfrozenstorage.
AllofthesefindingsmayprovidesomeexplanationoftheeffectofTMAOonheat-inducedgelling.
ConclusionTHEpresentstudydemonstratedthatthegel-formingpropertiesofgelsoffreshwaterfishsurimidifferbetweenspecies,heatingtemperatures/timesandprocessingseasons.
TheacceptabilityofkamabokogelsalsodiffersbetweenChineseandJapaneseTable3.
Effectofwalleyepollackextractsonthetextureandwhitenessofkamabokogelsderivedfromsilvercarpsurimiandfromwalleyepollacksurimi.
ItemSC-0SC-EwpWP-0WP-EwpBreakingforce(g)478±48a482±41a587±62b568±57bBreakingstrain(mm)13.
I±0.
9a12.
8±0.
9a12.
9±0.
7a,b12.
2±0.
6bWhiteness77.
2±0.
8a77.
6±1.
la81.
1±0.
6b80.
2±0.
SbNotes:Meanswithdifferentlettersaresignificantlydifferent(P0.
05)withinasubgroupofarow.
Dataareshownasmean±standarddeviation(SC=silvercarpsurimi,WP=walleyepollacksurimi,Ewp=walleyepollackextractadded,0=noadditionofextract).
Table4.
EffectsoftheadditionoftrimethylamineN-oxide(TMAO)onthequalityofsilvercarpsurimigel.
AdditionofTMAOT-0T-1T-2T-3GelstrengthBreakingforce(g)431±96a473±78a490±89b473±119aBreakingstrain(mm)11.
7±1.
311.
7±1.
411.
9±1.
111.
1±1.
7SensoryevaluationOdor2.
1±0.
9a2.
4±0.
5a3.
0±0.
Sb2.
4±0.
7aTaste2.
7±0.
7a2.
7±1.
lac2.
9±1.
lbc3.
3±1.
2acTexture3.
4±1.
2ab3.
7±l.
3ab2.
7±0.
9a3.
2±0.
8bWhiteness3.
1±0.
9a3.
8±1.
0a2.
7±0.
7b3.
6±0.
7aOveralldesirability2.
3±1.
02.
6±0.
92.
9±0.
92.
9±0.
9Notes:T-0,T-1,T-2,andT-3areincreasingamountsTMAOadded,i.
e.
0,167,333,500mg/100g(surimiweightbasis),respectively.
Heatingconditionsofgelswereat30°Csettingfor1handsubsequentlyat85°Cheatingfor30min.
Meanswithdifferentlettersaresignificantlydifferent(P0.
05)withinasubgroupofarow.
Dataareshownasmean±standarddeviation.
1289thJIRCASInternationalSymposium2002-'Value-AdditiontoAgriculturalProducts'consumers.
Inparticular,odorwasaprincipalfactor-kamabokogelderivedfromthefreshwaterfishsurimiwasunacceptabletotheJapanesemainlybecauseofitsodor,whereasitwasacceptabletotheChinese,espe-ciallythosefrominlandChina.
Theadditionofmarinefishextracts(e.
g.
extractofwalleyepollack,richinTMAO)and/orthepartialmixingwithmarinefishsurimirepresentpotentialtreatmentstoimprovetheacceptabilityofkamabokogelsderivedfromfresh-waterfishsurimi,whilealsoenhancingthegelstrengthtosomeextent.
AcknowledgementTHISworkwasattributedtothecollaborativeresearchprojectentitledDevelopmentofTechnologyforUtili-zationandProcessingofFreshwaterFisheriesResourcesbetweenChina(SFU)andJapan(IlRCAS).
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