Enhancement of Gel Strength of Surimi from Japanese Threadfin Bream (Netnipterus japonicus Bloch, 179i) using Seaweed Extract

摘要

In the present investigation attempts were made to extract phenolic compounds from seaweed which is abundantly available along the west coast of India and to use it as cross-linker in Japanese threadfin bream surimi. Brown seaweed (Sargassum tenerrimum) was extracted using water and water seaweed extract (WSE) contained 16.24 mg tannin g"1 of dry seaweed powder. Effect of WSE at different levels on Japanese threadfin bream (Nemipterus japonicus) surimi was investigated in comparison with surimi gel without seaweed extract (control). Gels added with 0.02% WSE showed 30% increase in gel strength, when compared with control. Lower expressible moisture content was observed in surimi gels incorporated with 0.02% WSE. Slight decreases in whiteness and insignificant increase in pH were observed with increasing seaweed extract concentration. However, significant difference was observed in the sensory properties of Japanese threadfin bream surimi gel added with 0.02% seaweed extract. Thus, the seaweed extract could be used as surimi gel enhancer without affecting its sensory properties.