Chemical Parameters for Traceability of Raw Material Freshness of Tropical Surimi

ABSTRACT

Changes in chemical parameters of tropical fish used for surimi production—namely, threadfin bream (TB; Nemipterus spp.), lizardfish (LZ; Saurida spp.), and goatfish (GF; Upeneus spp.)—during ice storage and their respective washed mince were investigated. Total volatile basic nitrogen (TVB-N), trimethylamine (TMA), hypoxanthine (Hx), and total biogenic amine (BA) content of mince increased with storage time. Crude protein of fish and their respective washed mince reduced as storage time of fish was prolonged. Principal component analysis (PCA) revealed that washed mince produced from fish stored in ice for 7–12 days showed chemical characteristics that were distinct from those of washed mince prepared from spoiled fish. The TMA, TVB-N, and Hx content of washed mince appeared to be sufficient raw material freshness indicators in these three species.

KEYWORDS:

• freshness
• hypoxanthine
• trimethylamine
• tropical surimi
• traceability

Funding

This research was financially supported by the Suranaree University of Technology under a grant agreement (SUT 19/2555). WW received a Postgraduate Fellowship from the Suranaree University of Technology, supported by the Higher Education Research Promotion and National Research University Project of Thailand, Office of the Higher Education Commission.

Additional information

Funding

This research was financially supported by the Suranaree University of Technology under a grant agreement (SUT 19/2555). WW received a Postgraduate Fellowship from the Suranaree University of Technology, supported by the Higher Education Research Promotion and National Research University Project of Thailand, Office of the Higher Education Commission.