Physiochemical and Sensory Quality Assessment of Frozen Surimi Produced from some underutilized Fish Species

Document Type : Original Article


National Institute of Oceanography and Fisheries (NIOF), Egypt


This study aims to determine the chemical composition, physicochemical and sensory properties of surimi processed from common carp, kawakawa tuna and little tuna fish stored at -18°C for 60 days. The results showed that, moisture, protein, lipid, ash of fish surimi were significantly decreased at the end of frozen storage. Moreover the values of pH, total volatile basic nitrogen, trimethylamine and thiobarbeturic acid of little tuna, kawakawa tuna and common carp fish surimi were significantly increased during frozen storage till reached to (7.60, 7.63, 7.40), (29.10, 28.19, 25.81 mg/100g), (7.23, 5.11, 6.04 mg/100g) and (1.62, 1.47, 0.98 mg MDA/kg); respectively at the end of frozen storage. In conclusion, fish surimi gain high nutritional value as a cheap product and according to physicochemical and sensory quality aspects, surimi processed from common carp was the best type and had higher stability during storage followed by kawakawa and little tuna fish.


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