Effectiveness of High Power Ultrasound for Surimi-Based Preparation of Lionfish (Pterois volitans) Patties by Textural, Sensory and Shape Preference

ABSTRACT

Lionfish is an invasive and predatory species with low local consumption due to a lack of culinary knowledge of its preparation. A new way to prepare lionfish was proposed to increase variety and provide added value. The aim of this study was to evaluate the effect of high power ultrasound application on the textural properties measured by the texture profile analysis, sensory attributes, and shape preference of surimi patties (rounded and square) made from lionfish. Patties were prepared using lionfish surimi processed with ultrasound (37 kHz; 150 W), sodium citrate (0.3%), sucrose (1%), and salt (2%). Ultrasound exposure increased the hardness of the patties by 35.1%, decreased cohesiveness by 89.7%, and decreased the chewiness by 49.1%. Results show that high power ultrasound showed potential as an environmentally friendly technology to create surimi as a base for patties with sensory and textural appropriateness, increasing the potential culinary applications of lionfish.

KEYWORDS:

• Lionfish
• surimi
• ultrasound
• sensory analysis
• texture profile analysis

Acknowledgment

A la Universidad de La Sabana, y a COLCIENCIAS por la financiación para el desarrollo de la investigación dentro del marco de Proyecto EICEA-98-2015., Convocatoria 761-2016 de COLCIENCIAS.

Disclosure statement

The authors report no conflicts of interest. The authors alone are responsible for the content and writing of the article.