Effect of Asian Sea Bass (Lates calcarifer) Bio-calcium in Combination with Different Calcium Salts on Gel Properties of Threadfin Bream Surimi

ABSTRACT

Impact of bio-calcium from bone (FBC) of Asian sea bass (Lates calcarifer) at 8% (w/w) without and with calcium chloride (CC) or calcium lactate (CL) at different levels (0.1–0.6%, w/w) on gel characteristics of threadfin bream surimi was studied. Surimi added with 8% FBC (BC-8) showed the highest B-F with higher whiteness and water holding capacity (P < .05). When surimi gel containing 8% FBC was incorporated with CC or CL at either 0.4 or 0.6%, the highest B-F, the lowest expressible moisture content and higher whiteness was obtained for gel added with 8% FBC together with 0.6% CL (BC-CL-0.6) (P < .05) and had elastic texture as confirmed by the highest Gʹ and denser microstructure. FTIR spectra confirmed the presence of hydroxyapatite in BC-8 and BC-CL-0.6 samples. Thus, the addition of 8% FBC and 0.6% calcium lactate augmented the gel properties and consumer acceptability of threadfin bream surimi.

KEYWORDS:

• Asian sea bass
• bio-calcium
• calcium salt
• threadfin bream surimi
• gel properties

Acknowledgments

Diponegoro University, Indonesia was also acknowledged for the scholarship to Ima Wijayanti.

Disclosure statement

No potential conflict of interest was reported by the author(s).

Data availability statement

Data are not shared.

Additional information

Funding

The research was funded by Prince of Songkhla University, Hat Yai, Songkhla, Thailand under the Grant No. AGR6402088N.