The Chemical Composition, Sensory Properties, and Myofibrillar Proteins of Surimi Produced From Tilapia (Oreochromis niloticus) Meat

Authors : Güneş BUYRUK, Mehmet ÇELİK, Aygül KÜÇÜKGÜLMEZ, Ali Eslem KADAK

Pages : 402-410

Doi:10.33714/masteb.1337981

View : 54 | Download : 41

Publication Date : 2023-09-28

Article Type : Research Paper

Abstract :Surimi, which is defined as the semi-processed minced meat of aquatic products that are discarded or have little fresh consumption, is usually offered for consumption by being made similar to valuable aquatic products such as shrimp, lobster tail, crab legs, and scallops. In this study, the chemical composition, myofibrillar proteins, and sensory properties of surimi manufactured from tilapia insert ignore into journalissuearticles values(Oreochromis niloticus); meat were investigated. Four study groups were created with different spice additives: red pepper, dill, thyme, and control insert ignore into journalissuearticles values(additive-free);. Chemical composition analysis results of surimi were determined as total protein 12.85%, lipid 0.53%, ash 0.36%, moisture 86.59%, and myofibrillar protein 11.93%. Moreover, all groups were offered panelists to perform sensory analysis. At the end of the sensory evaluation, the groups received between 5.5 and 8.8 points on a 10-point scale from panelists regarding appearance, odor, chewiness, juiciness, taste and flavor, and overall acceptance. There were no differences between experimental groups in terms of appearance, odor, chewiness, and juiciness. However, statistical differences were observed between groups for taste and flavor as well as overall acceptance insert ignore into journalissuearticles values(p<0.05);.
Keywords : Surimi, Tilapia, Food Composition, Sensory Analysis, Proximate Analysis