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Application of melanin‐free ink as a new antioxidative gel enhancer in sardine surimi gel

Vate, Naveen Kumar, Benjakul, Soottawat, Agustini, Tri Winarni
Journal of the science of food and agriculture 2015 v.95 no.11 pp. 2201-2207
Loligo formosana, Sardinella albella, antioxidants, cold storage, deformation, dose response, gels, lipid peroxidation, microstructure, oxidative stability, peroxide value, sardines, squid, surimi, thiobarbituric acid-reactive substances, wastes, water content
BACKGROUND: The squid ink that is discarded as waste during processing can be effectively utilised as a gel enhancer in surimi gels, especially those prepared from dark‐fleshed fish which have poor gel properties. It also acts as an antioxidant, inhibiting lipid oxidation. This investigation aimed to study the effect of melanin‐free ink (MFI) from splendid squid (Loligo formosana) on properties and oxidative stability of surimi gel from sardine (Sardinella albella). RESULTS: MFI (0–0.1 g kg⁻¹ surimi) increased the breaking force and deformation of sardine surimi gel in a dose‐dependent manner (P < 0.05). The addition of MFI had no effect on whiteness of surimi gels (P > 0.05). The expressible moisture content of gels decreased as the levels of MFI increased (P < 0.05). Based on a microstructure study, gel added with MFI at a level of 0.08 g kg⁻¹ surimi was denser and finer than that of the control (without MFI). Surimi gels with MFI had lower peroxide values, thiobarbituric acid reactive substances, nonanal and 2‐decenal. CONCLUSION: MFI could improve the properties of sardine surimi gel. Additionally, it was able to prevent lipid oxidation in surimi gels during refrigerated storage. © 2014 Society of Chemical Industry