Effects of surimi to silver catfish ratio and potato starch concentration on the properties of fish sausage

Effects of Surimi to Silver Catfish Ratio and Potato Starch Concentration on the Properties of Fish Sausage Journal of Aquatic Food Product Technology, 24 213–226, 2015 Copyright © Taylor Francis Gr.

ISSN: 1049-8850 print/1547-0636 online

DOI: 10.1080/10498850.2013.766293

Effects of Surimi-to-Silver Catfish Ratio and Potato Starch

Concentration on the Properties of Fish Sausage

Mat Amin Amiza and Suk Chen Ng

Department of Food Science, Faculty of Agrotechnology and Food Science, University of Malaysia

Terengganu, Terengganu, Malaysia

This study examined the effects of different surimi-to-silver catfish ratios (0/100, 20/80, 40/60,

60/40, 80/20, and 100/0) and potato starch concentrations (3, 5, and 7%) on the properties of fish

sausage The surimi-to-catfish ratio affected the moisture, fat, protein, and ash content of the sausage;

as well as cooking loss, greenness, lightness, and hardness Different concentrations of potato starch affected carbohydrate content, springiness, and yellowness The most acceptable formulation was the

40/60 surimi-to-catfish ratio with 7% potato starch Vacuum-packed fish sausages from all formulations

had low peroxide and 2-thiobarbituric acid (TBA) values during 12 days of refrigerated storage

Keywords: silver catfish, surimi, sausage, potato starch

INTRODUCTION Fish generally has a high protein and low fat content Thus, fish sausage is healthier than chicken and beef sausages because of the lower fat content Moreover, recent studies have reported the health advantages associated with consumption of fish (Hoekstra et al.,2013) In recent years, manufac-turers have begun to use fish mince and surimi as raw materials for emulsion sausage production, particularly in Asian countries (Konno,2005) These products have a desirable texture and are cost effective to produce

Surimi has high gel-forming ability, which makes it suitable for use as a raw material for a number of seafood-based products (Okada,1992; Suvanich and Prinyawiwatkul,2001) However, surimi is more expensive than fish mince because it requires several processing steps as well as frozen storage The cost of producing sausage can be reduced if surimi is replaced with fish mince

Silver catfish (SC; Pangasius spp.) is a popular freshwater fish in Asia It has white flesh and

contains 8.8% fat (Ghassem et al.,2009) Surimi is more expensive than SC fillets, thus it would

be useful to determine if SC can replace surimi in fish sausage formulations Several studies have examined the effects of surimi or SC on the properties of meat/fish products For example, Bochi

et al (2008) reported the effect of adding SC filleting residue on fish burgers, while Murphy et al

Correspondence should be addressed to Mat Amin Amiza, Department of Food Science, Faculty of Agrotechnology and Food Science, Universiti Malaysia Terengganu, 21030 Kuala Terengganu, Terengganu, Malaysia E-mail: ama@ umt.edu.my

Color versions of one or more of the figures in this article can be found online at www.tandfonline.com/wafp.

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(2004) investigated the effect of surimi, fat, and water content on a pork sausage formulation Elyasi

et al (2010) described the properties of fish fingers produced from mince and surimi of common

carp (Cyprinus carpio L., 1758) Murphy et al (2004) found that it is possible to replace pork meat with surimi in sausage formulation Elyasi et al (2010) found that sensory evaluation of fish fingers prepared using common carp surimi was better than that of common carp mince

Meat processors traditionally add some form of starch to sausage formulations to act as a binder

or extender to increase water binding and improve texture of the product and its cooking yield (Rahman et al.,2007) In comminuted meat products, potato starch (PS) is recommended to increase cooking yield or reduce cooking loss, to improve texture, and to extend shelf life (Lurueña-Martinez

et al.,2004; Murphy,2004; Ruban et al.,2009) Little is known about how the surimi-to-SC ratio and the concentration of PS affect the properties of fish sausages Thus, the present study was designed

to determine the ratio of surimi-to-SC mince and the concentration of PS required to produce fish sausages with optimal properties

MATERIALS AND METHODS Raw Materials

The ingredients used to prepare the fish sausage included SC, surimi, salt, vegetable oil, PS, spices, soy protein isolate, sodium tripolyphosphate, and ice Whole fresh SC were obtained from a local supplier in Kuala Terengganu, Malaysia SC were filleted and the skin was removed, and the SC flesh was stored at −20◦C until further use Frozen commercial surimi (Kinmedai—Grade SA)

was purchased from a supplier (Maperow Ent., Terengganu, Malaysia) Isolated soy protein and sodium triphosphate were purchased from a supplier (Sim Co Sdn Bhd, Penang, Malaysia), and other ingredients—such as PS, vegetable oil, spices, and salt—were purchased from local grocery stores All chemicals and reagents used were of analytical grade

Experimental Design

In this study, 18 sausage formulations were prepared following Chuapoehuk et al (2001) with the modification that pork fat was replaced by palm oil Only SC (0–500 g), surimi (0–500 g), and

PS (15–35 g) content varied; the remaining ingredients were the same in all formulations (53.32 g vegetable oil, 8 g salt, 5 g white pepper, 1 g ginger powder, 5.3 g sugar, 4 g sodium tripolyphosphate,

1 g MSG, 12.8 g egg white powder, and 100 g ice) The experimental variables were ratio of surimi

to SC (six levels: 0/100, 20/80, 40/60, 60/40, 80/20, and 100/0) and amount of PS added (three levels: 3, 5, and 7%)

Preparation of Fish Sausage

To prepare the fish sausage, frozen SC flesh and frozen surimi were thawed overnight in a chiller SC and surimi samples were cut into smaller pieces and ground using a 10 mm plate grinder SC mince and ground surimi (in appropriate ratios) were combined and mixed using a bowl cutter, followed

by addition of the other ingredients The fish batter was stuffed into commercial 25 mm cellulose casings using a sausage stuffer The sausages were hand tied, heated at 75± 2◦C for 30 min, and

then cooled in cold water After manual removal of the casings, sausages were vacuum packed in polyethylene bags and kept in a chiller at 0–4◦C until further analysis

Proximate Analysis

In this study, only the following six formulations of fish sausages were analyzed for proximate analysis: surimi-to-SC ratios of 0/100, 40/60, and 100/0 with 3 and 7% PS added, respectively

Moisture, ash, protein, fat, and carbohydrate content were determined in triplicate following AOAC methods (1995)

Texture Analysis

The texture profiles of all 18 sausage formulations were analyzed using a texture analyzer (TA.XTplus Stable Micro System Ltd., Surrey, UK) in triplicate (set in compression mode) A com-pression plate (SMS P/75) with a heavy duty platform and the following settings was used: load cell,

25 kg; speed, 3.0 mm/s; test speed, 1.0 mm/s; posttest speed, 3.0 mm/s; prefixed strain, 75%; time before second compression, 2 s The following parameters were measured: hardness, springiness, cohesiveness, gumminess, and chewiness

Color Measurement

The color profiles of all 18 sausage formulations were determined in triplicate using a colorimeter (Minolta Chroma Meter CR 300, Minolta Co Ltd., Osaka, Japan) The color profiles were reported

as L∗, a∗, b∗values L∗ is a measure of lightness, a∗represents the chromatic scale from green to

red, and b∗represents the chromatic scale from blue to yellow

Determination of Cooking Loss

The weights of all 18 sausage formulations before and after cooking were measured (Tan et al.,

2006), and cooking loss was calculated as follows (Hughes et al.,1997):

% cooking loss=weight before cooking− weight after cooking

Sensory Evaluation

The six sausage formulations with the highest hardness and lowest cooking loss were chosen for sensory evaluation using an affective test Thirty untrained panelists evaluated the fish sausages

using a 9-point hedonic scale for each sample The score ranged from 1 (dislike extremely) to 9 (like extremely) Each sausage was evaluated in terms of degree of liking for color, juiciness, tenderness,

fishy flavor, and overall liking

Sausages were cooked for 5 min in boiling water, cut into 6 cm long pieces, and presented to each panelist Panelists were instructed to rinse their palate between each sample using the water supplied The evaluation was carried out in duplicate

Lipid Oxidation of Vacuum-Packed Sausages

Lipid oxidation of vacuum-packed fish sausages for six formulations (surimi-to-SC ratios of 0/100, 20/80, 40/60, 60/40, 80/20, and 100/0; all containing 7% PS) was measured in duplicate on Days

0 through 12 Lipid oxidation was determined by measuring the peroxide values (POV; AOAC,

2002) and 2-thiobarbituric acid (TBA) values (Food and Agriculture Organization of the United Nations [FAO],1986) The TBA levels were expressed as mg malonaldehyde/kg sample.

Statistical Analysis

All data are presented as mean ± standard deviation Except for TBA and peroxide value data, statistical significance of observed differences among means of experimental results were evaluated

by two-way analysis of variance (ANOVA), followed by Tukey’s multiple comparison of means at

significance of p < 0.05 The statistical software program Minitab®14 (Minitab Inc., State College,

PA, USA) was used If there was an interaction between the surimi-to-SC ratio and PS concentration, all data were analyzed simultaneously using one-way ANOVA However, if there was no interaction between the two variables, the data were analyzed separately for each variable (surimi-to-SC ratio and PS concentration) using one-way ANOVA

RESULTS AND DISCUSSION Proximate Composition of Fish Sausage

Two-way ANOVA revealed that there was no significant interaction between the surimi-to-SC ratio and PS concentration for moisture content (70.55–71.46%) and protein content (6.30–6.33%) of the

sausage samples (p > 0.05) One-way ANOVA showed that different amounts of PS did not affect

the moisture and protein content of the fish sausages This finding contradicts Hughes et al (1997), who reported that moisture content decreased when 3% tapioca flour was added to frankfurters This discrepancy in results could be due to differences between PS and tapioca flour The protein residue

in PS is very low (often< 0.1%; Dongyu and Kaiyun,2008); thus, the addition of PS would not affect the protein content in fish sausage Furthermore, one-way ANOVA also revealed that there were significant differences in the moisture and protein content among the samples with different

surimi-to-SC ratios (p < 0.05) Moisture content increased as the ratio of surimi-to-SC increased

(Table 1) This result could be due to the differences in the initial moisture content of the surimi and

SC mince Chuaporhuk et al (2001) reported the moisture content of surimi to be 77.6%, which is higher than that of SC (76.8%; Ghassem et al.,2009) Furthermore, surimi has better water holding capacity compared to minced fish (Balange and Benjakul, 2009) Elyasi et al (2010) also found that the moisture content of fish fingers produced from surimi was higher than that of fish fingers produced from common carp mince In the sausage samples analyzed, protein content deceased significantly as the surimi content increased (Table 1) The washing step used in the production of surimi can remove sarcoplasmic protein, which constitutes up to 20–25% of total protein of fish muscles; hence, the amount of protein in surimi is less than that in mince (Negbenebor et al.,1999; Ta¸skaya et al., 2003) Therefore, a higher SC content in the sausage formulation will result in a higher protein content

In this study, carbohydrate content was calculated by difference There was no significant inter-action between the surimi-to-SC ratio and PS concentration for the carbohydrate content of the

samples (p < 0.05), but there is a significant difference among samples in terms of PS level

TABLE 1 Moisture and protein content of selected sausage formulations with different surimi-to-silver

catfish ratios

Ratio of surimi to silver catfish % Moisture content % Protein content (wet basis)

Each value was mean± SD of moisture or protein content at a given surimi-to-silver catfish (SC) ratio at

potato starch (PS) concentrations of 3 and 7%—i.e., data for 0/100 surimi-to-silver catfish ratio was the mean

of moisture or protein content for 0/100, 3% PS and 0/100, 7% PS samples Different letters within a column

indicate significant difference between means (p < 0.05).

(p < 0.05) This means that different surimi-to-SC ratios did not affect the carbohydrate content (15.23–16.43%) of the fish sausages (p > 0.05) However, a significant increase (p < 0.05) in

car-bohydrate content occurred as the PS level increased (Table 2) This was expected, as PS contains a high level of carbohydrates

A significant interaction between the surimi-to-SC ratio and PS level was detected for the fat and

ash content of the fish sausage samples (p < 0.05;Table 3) The sausage samples containing 0/100,

3% PS; 40/60, 3% PS; and 0/100, 7% PS had higher fat content compared to the other samples Chuapoehuk et al (2001) reported that the protein and lipid values in surimi were lower than those

in whole fish mince because both protein and lipid were washed away during surimi preparation

SC contains 8.8% fat (Ghassem et al.,2009), whereas carp surimi contains 1.98% fat (Elyasi et al.,

2010) Thus, a higher percentage of SC will increase the fat content of sausage samples In addition,

PS has a very low fat content (∼0.1%; Dongyu and Kaiyun,2008)

The ash content was lowest in the formulation containing the lowest amount of SC and PS (Table 3) This shows that both SC mince and PS contributed to the ash content of the sausage samples Ash content is a measure of the approximate amount of minerals in a sample Surimi has a lower ash residue than fish mince because the washing cycle reduces the ash content (Chuapoehuk

et al., 2001) PS has a high ash residue because of the presence of phosphate groups The ash residue of native PS contains mainly phosphate salts of potassium, sodium, calcium, and magnesium (Kaletunc and Breslauer,2003)

Texture Profile

Two-way ANOVA showed a significant interaction (p < 0.05) between the surimi-to-SC ratio and

PS content for hardness, cohesiveness, gumminess, and chewiness of samples Hardness of fish

TABLE 2 Carbohydrate content of selected sausage formulations containing different concentrations

of potato starch

Potato starch addition % Carbohydrate content (wet basis)

Each value was mean± SD of carbohydrate content at a given potato starch (PS) addition at

surimi-to-silver catfish (SC) ratio of 0/100, 40/60, and 100/0—i.e., for 3% potato starch addition, it

was the mean of carbohydrate content for 1/100, 3% PS; 40/60, 3% PS; and100/0, 3% PS samples.

Different letters indicate significant difference between means (p < 0.05).

TABLE 3 Fat and ash content of selected sausage formulations with different surimi-to-silver catfish ratios and

potato starch concentrations

Formulation % Fat content (wet basis) % Ash content (wet basis)

Data are presented as mean± SD Different letters within a column indicate significant difference between means (p < 0.05).

FIGURE 1 Hardness of fish sausage samples Different letters indicate significant difference between means of

samples (p < 0.05).

sausages increased with increasing PS content and surimi (Figure 1) However, most differences

were not significant (p > 0.05) Only the 80/20, 7% PS and 100/0, 7% PS samples had significantly

greater hardness than the 0/100, 3% PS sample This result shows that addition of PS ≥ 7% and

surimi≥ 80% contributed to higher hardness values Wang et al (1997) also reported that addition of surimi increased hardness slightly (20% compression) and dramatically enhanced binding strength (rupture force) of cooked frankfurters Additionally, Rahman et al (2007) found that the hardness

of fish sausages increased with increasing starch levels ranging from 0 to 48% Hughes et al (1998) and Prabpree and Pongsawatmanit (2011) also reported that starch addition increased the hardness

of sausages

Of the samples tested, those containing 100/0, 5% PS and 0/100, 7% PS had the highest

cohe-siveness (p < 0.05;Figure 2) The low fat content in the samples may have contributed to the high cohesiveness values Pietrasik (1999) found that fat reduction resulted in increased cohesiveness, gumminess, and chewiness in sausage In the current study, the fish sausages with high fat content (e.g., 100/0, 3% PS) had the lowest cohesiveness, whereas the 100/0, 5% PS and 100/0, 7% PS samples had the highest cohesiveness

Gumminess increased as the PS and surimi content increased (Figure 3), but most changes were not statistically significant The chewiness of the sausages also increased with increasing PS and surimi content (Figure 4) The 100/0, 7% PS and 80/20, 7% PS samples were chewiest, whereas the

0/100, 3% PS sample was the least chewy Hughes et al (1998) and Prabpree and Pongsawatmanit (2011) also reported that addition of starch increased the gumminess and chewiness of frankfurter and fish sausage, respectively

Two-way ANOVA revealed that there was no significant interaction between the surimi-to-SC

ratio and PS content for springiness of samples (p > 0.05), but there was a significant difference among samples in terms of PS level (p < 0.05) There was no significant difference (p > 0.05) in the

springiness values of the sausages with different surimi-to-SC ratios (0.97–1.02), indicating that this ratio did not influence the elasticity of the samples Bloukas and Paneras (1993) and Carballo et al (1995) also found that fat content did not affect the springiness of frankfurters However, springiness

of samples with different PS content differed significantly (p < 0.05;Figure 5) Sausages containing 3% PS had higher springiness compared to those with 5% and 7% PS In contrast, Prabpree and

FIGURE 2 Cohesiveness (ratio) of sausage samples Different letters indicate significant difference between means

of samples (p < 0.05).

FIGURE 3 Gumminess (g) of fish sausage samples Different letters indicate significant difference between means

of samples (p < 0.05).

Pongsawatmanit (2011) and Pietrasik (1999) reported that starch level did not affect the springiness

of sausage This study shows that addition of PS above 3% will decrease the springiness of fish sausage

Color Profile

An L∗ value of≥ 50 indicates that sausages are white; a value < 50 indicates that they are black.

A lower value of a∗ indicates that sausages are green in color, and a higher value of b∗ indicates

FIGURE 4 Chewiness (g.cm) of fish sausage samples Different letters indicate significant difference between

means of samples (p < 0.05).

FIGURE 5 Springiness (cm) of fish sausage samples prepared using different concentrations of potato starch.

Different letters indicate significant difference between means of samples (p < 0.05).

yellowness Two-way ANOVA revealed a significant interaction (p < 0.05) between the

surimi-to-SC ratio and PS concentration in both L∗and a∗

The sausages with the 100/0 ratio and 7% PS had the highest lightness values (Figure 6) This

is expected because fish mince is darker in color than surimi due to its higher myoglobin and fat content (Elyasi et al.,2010) Muthia et al (2010) also reported that increasing the concentration of

potato flour increased the L∗ value of sausage Moreover, white color, which is one of the special features of PS, increased the lightness of the SC sausage

Sausages containing the 100/0 ratio and 7% PS had the highest greenness values (Figure 7) Desmond and Kenny (1998) observed that when the surimi content was increased from 3 to 15%, greenness increased and yellowness decreased in sausage samples Hughes et al (1997) reported that increasing the starch level increased the greenness but decreased the yellowness of frankfurters

FIGURE 6 The L∗values of fish sausage samples Different letters indicate significant difference between means of

samples (p < 0.05).

FIGURE 7 The a∗values of fish sausage samples Different letters indicate significant difference between means of

samples (p < 0.05).

Two-way ANOVA showed that there was no significant interaction between the surimi-to-SC

ratio and PS level for b∗values of samples (p > 0.05) However, there was a significant difference among samples with different PS levels (p < 0.05).Figure 8shows the b∗ values (yellowness) of fish sausage samples at different PS levels Yellowness was not affected by the surimi-to-SC ratio,

but it was affected by the starch level (p > 0.05;Figure 8) This could be due to the white color

of SC In contrast to these results, Desmond and Kenny (1998) reported that yellowness decreased when surimi content increased in frankfurters A decrease in yellowness values of sausages with increased starch levels was also reported for frankfurters (Hughes et al.,1997)

FIGURE 8 The b∗values of fish sausage samples prepared using different concentrations of potato starch Different

letters indicate significant difference between means of samples (p < 0.05).

Cooking Loss

Two-way ANOVA revealed a significant interaction between the surimi-to-SC ratio and PS content

for the cooking loss of samples (p < 0.05) The differences in cooking loss were not significant,

except for between the 100/0, 7% PS and 0/100, 3% PS samples (Figure 9) Sausages containing 100/0 and 7% PS gave the lowest cooking loss

Desmond and Kenny (1998) reported that addition of up to 15% surimi-type material to frank-furters could reduce cooking losses, and Bochi et al (2008) found that when SC filleting residues were added to fish burgers, cooking loss decreased by 50% Other studies also reported decreased cooking loss during cooking with increasing starch levels (Carballo et al.,1995; Annor-Frempong

et al.,1996; Colmenero et al.,1996; Dexter et al.,1993) These results suggest that starch reduces

FIGURE 9 Cooking loss of fish sausage samples Different letters indicate significant difference between means of

samples (p < 0.05).