Evaluation, Effect of Whitening Agents on Physico-Chemical and Functional Properties of Sardine Surimi (Sardina pilchardus)

The effects of hydrogen peroxide (H2O2), sodium bicarbonate (NaHCO3) and calcium carbonate (CaCO3) treatments on the colour and textural properties of sardine surimi (Sardina pilchardus) were studied. Principal Component Analysis (PCA) was applied in order to investigate their effects and to determine the optimum whitening agents used. Addition of CaCO3 and H2O2 significantly improved whiteness of surimi in comparison to NaHCO3 treatments (p < 0.05). Some textural damage and a reduction in WHC values were observed for surimi treated withH2O2 and NaHCO3 (p < 0.05). PCA biplot showed that 1.5% CaCO3 tended to result in improved whiteness, WHC and textural properties since 1.5% CaCO3 sample sits closer to these functional properties vector lines than the other treatments. Whereas, 2.5% H2O2 had positively affected only the whiteness parameter. Results indicated that treating mince with the appropriate type and concentration of whitening agent can improve the functional properties of surimi, particularly from fish species with darker meat such as sardine.

Aims: In order to improve whiteness and functional properties of sardine surimi (Sardina pilchardus), the effects of hydrogen peroxide (H2O2), sodium bicarbonate (NaHCO3) and calcium carbonate (CaCO3) treatments were studied. Principal Component Analysis (PCA) was applied in order to investigate their effects and to determine the optimum whitening agents used.

Study Design: Experimental Research Design

Place and Duration of Study: Research Unit “Biopreservation and Valorisation of Agro-Food Products” of the Higher Graduate School of Food Industry of Tunisia. The study was conducted in 3 months.

Methodology: Sardine surimi samples were prepared with different treatments at different concentrations: calcium carbonate (CaCO3), hydrogen peroxide (H2O2) and sodium bicarbonate (NaHCO3). Proximate composition, total pigment, whiteness, water holding capacity and textural properties were investigated. Optimal levels of each whitening agent were determined using PCA.

Results: Addition of CaCO3 and H2O2 significantly improved whiteness of surimi in comparison to NaHCO3 treatments (p < 0.05). Some textural damage and a reduction in WHC values were observed for surimi treated withH2O2 and NaHCO3 (p < 0.05). PCA biplot showed that 1.5% CaCO3 tended to result in improved whiteness, WHC and textural properties since 1.5% CaCO3 sample sits closer to these functional properties vector lines than the other treatments. Whereas, 2.5% H2O2 had positively affected only the whiteness parameter.

Conclusion: Results indicated that treating mince with the appropriate type and concentration of whitening agent can improve the functional properties of surimi, particularly from fish species with darker meat such as sardine.