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Abstract
Small-scale mud carp (SC, Cirrhina microlepis) and common carp (CC, Cyprinus carpio) are underutilized freshwater fish. The objective of this study was to elucidate the gel-forming ability of mince and washed mince from these species in relation to washing cycles and CaCl2 addition. Protein loss of up to 67% was observed after three-washing cycles of both species, rendering relatively low yield. About 85–90% of total fat was removed from SC flesh after three-washing cycles, but only two-washing cycles were sufficient for fat removal in CC mince. Mince and washed mince of both species did not exhibit severe proteolysis with low autolytic activity at 65°C. SC exhibited superior gel-forming ability to CC. Two- and three-washing cycles in conjunction with a 40°C-preincubation resulted in the highest textural properties of SC and CC, respectively. CaCl2 increased the breaking force of CC and SC mince gels up to 65 and 95% at 0.3 and 0.5% CaCl2, respectively, as compared to without CaCl2. However, it showed negative effects on surimi gels of both species. Both SC and CC are potential freshwater fish resources for mince and washed mince production with reasonable good gel-forming ability.
Acknowledgments
This research was financially supported by the National Center of Genetic Engineering and Biotechnology (BIOTEC) under a research grant No. BT-B- 01-FT-19-5014 and the Thailand Research Fund Senior Scholar Program. WW received a postgraduate fellowship from Suranaree University of Technology, supported by the Higher Education Research Promotion and National Research University Project of Thailand, Office of the Higher Education Commission.