AN ABSTRACT OF THE THESIS OF Ramon Pacheco Aguilar

109 Pages·2011·1.16 MB·English

AN ABSTRACT OF THE THESIS OF
Ramon Pacheco Aguilar for the degree of Master of Science in
Food Science and Technology presented on September 5, 1986
Title: PROCEDURES FOR THE EFFICIENT WASHING OF MINCED HAKE
(Merluccius productus) FLESH,FOR SURIMI PRODUCTION
Abstract approved:
David L. Cr^wfo^d
Means of reducing the quantity of water required for the washing
unit operation in surimi processing were evaluated. The yield of flesh
mechanically dewatered with a screw press and the degree of reduction in
trimethylamine oxide (TMAO) content were used as indices of washing
efficiency. Variations in water:minced flesh ratio, multiple exchanges
and washing conditions near the mean isoelectric point of flesh proteins
were techniques evaluated to optimize the yield and quality of washed
minced flesh.
Single exchanges in potable water produced solids and protein
recoveries superior to those observed for multiple exchanges utilizing
the same total amount of water. A single exchange of a water:minced
flesh ratio of 3.0 produced the highest recoveries (73.32 and 74.07 % of
flesh solids and protein, respectively) with the composition
characteristics desired. Multiple potable water exchanges (water:minced
flesh ratio = 1.0/exchange) at equal total water volume produced desired
composition characteristics, but pressed flesh yield was reduced (65.9
and 68.5 % of flesh solids and protein, respectively). Washing
(water:minced flesh = 1.0) under acidic conditions near the isoelectric
point (pH 4.9-5.3) of the minced flesh protein followed by a potable
water wash (water:minced flesh = 1.0) produced recoveries (73.02 and
76.20 % of flesh solids and protein, respectively) superior or equal to
all of the wash regimes of equal total water volume. These recoveries
were observed even with considerable loss during screening between
exchanges and at a water usage 66 % of the single exchange (water:minced
flesh ratio = 3.0) of potable water.
The moisture content of pressed flesh was increased by both the
total potable water:minced flesh ratio and by the number of exchanges to
which minced flesh was exposed. Moisture contents mediated by the
number of exchanges were a function of water volume and exposure time.
Washing conducted in an acidic water:minced flesh mixture at pH 4.9-5.3
(near the mean isoelectric point of flesh proteins) produced pressed
flesh with a moisture content 10.09-15.09 percentage points lower than
minced flesh wash in an identical (total water:minced flesh ratio; means
of separation between exchanges) potable water regime.
Washing under acidic conditions produced the most efficient
reductions in TMA0 and lipid content (91.4 and 31.1 % of flesh TMA0 and
lipid, respectively). Superior reductions were accomplished through pH
conditions favoring the extraction of amines and by the greater
pressures produced during screw pressing by the altered physical
characteristics of the flesh. Pressing between multiple potable water
exchanges also showed better reductions than single exchanges involving
only one pressing operation.
"Folding test" evaluation of heat-set gels (kamaboko) produced from
a standard surimi formulation (containing 4 % each of the
cryoprotectants sucrose and sorbitol and 0.5 % condensed phosphate) with
the addition of 5 % each of potato starch and dried egg white revealed a
difference between potable water and acid-washed flesh. Potable
water-washed flesh (one exchange; water:minced flesh ratio = 3.0) graded
SA (the highest possible grade for the "folding test used by Japanese
processors to test the gel strength of surimi". An A-B grade (second
and third grade on a five point scale) was assigned gels produced from
acid washed flesh.
Texture profile analysis of gels revealed acid washed flesh to
yield significantly lower gel elasticity (P>_.007) and cohesiveness
(P>_.0223) than those prepared from potable water washed flesh. The gels
were equal in hardness (P<_.05). The two washing regimes produced gels
with comparable (P<_.05) expressible water contents.
Low potable water (a single exchange; waterrminced flesh ratio =
3.0) and acidic (two exchanges; water:minced flesh ratio = 1.0/exchange;
exchanges = first pH 5.0-5.3, second potable water) washing regimes
improved surimi yield by 26 % and 34 %, respectively, over yields
reported for the conventional shore-based processing operations. This
was accomplished at water use levels conservatively estimated to be 20 %
of those reported for these processes.
Procedures for the Efficient Washing of Minced Hake (Merluccius
productus) Flesh for Surimi Production
by
Ramon Pacheco Aguilar
A THESIS
submitted to
Oregon State University
in partial fulfillment of
the requirement for the
degree of
Master of Science
Completed: September 5, 1986
Commencement: June 1987
APPROVED:
Professor in Food Science arid Technology in charge of major
Heafi of departlnent of Food Science and Technology
Djgah of the Grajdmate School
Date thesis was presented September 5, 1986
Typed by author Ramon Pacheco Aguilar
ACKNOWLEDGEMENTS
To my wife, Julieta, for her love, assistance, constant
encouragement, and moral support during my graduate undertaking.
I would like to thank Dr. David L. Crawford for his friendship,
guidance and support throughout the course of this research and for the
privilege of having him for my major advisor.
Special thanks are extended to Nancy Chamberlain, Lewis Richardson,
Nancy Collins, Diane Heintz, Steve Berntsen and Dr. Lucina Lampila for
their help, suggestions and constructive criticism during this
investigation at the Seafoods Laboratory in Astoria, OR.
Special thanks and appreciation are extended to the Agricultural
Experiment Station and the West Coast Fisheries Development Foundation
for their support of this work.
My deep gratitude to Centre de Investigacion en Alimentacion y
Desarrollo, A.C. (Hermosillo, Sonora, Mexico) and to Secretaria de
Educacion Publica (Mexico) for providing the scholarship that made
possible my studies at Oregon State University.
To my children Julieta Elisa and Luis Fernando, with all my love.
As always, my deepest gratitude is directed towards my parents,
Candelaria and Luis Ignacio and brothers and sisters for their
continuous encouragement and support throughout all my life.
Sincere thankfulness and appreciation is extended to family
Gonzalez-Andujo, for its moral support and encouragement during my
graduate study.
TABLE OF CONTENTS
Page
INTRODUCTION 1
LITERATURE REVIEW 3
I Pacific Hake (Merluccius productus): Resource, 3
Distribution and Utilization
II Factors Involved in Detrimental Changes in The Texture 7
of Pacific Hake Intact and Minced Flesh
A. Parasitism in Pacific Hake 7
B. Alkaline Protease 11
C. Distribution of TMAO and TMAOasie 14
III Surimi 16
A. The Typical Surimi Process 16
B. Ingredients Commonly Used to Improve Surimi 20
1. Starch 20
2. Egg White 22
3. Polyphosphates 24
C. Quality Evaluation of Frozen Surimi 24
IV Frozen Deterioration of Proteins 26
A. Denaturation 26
B. Factors Involved in Protein Denaturation during 28
Frozen Storage of Fish
1. Partial Dehydration 28
2. The Effect of Inorganic Salts 29
3. The Influence of Lipids and Fatty Acids 30
4. The Role of Lipid Oxidation 30
5. The Action of Formaldehyde 31
C. Prevention of Protein Denaturation Minced Frozen Fish 33
V Kamaboko 36
VI Surimi and Surimi Based Products in the United States 38
MATERIALS AND METHODS 46
I Fish Processing, Washing, and Refining 46
A. Fish Source 46
B. Separation of Flesh 46
C. Washing Minced Flesh 47
D. Dewatering Washed Flesh 48
E. Refining Dewatered Flesh 49
II Surimi Preparation 49
III Preparation of Fish Gels (Kamaboko) 50
IV Determination of Textural Properties 51
A. Gel Forming Ability: Folding Test 51
B. Expressible Water Determination 51
C. Texture Profile Analysis 52
V Chemical Analyses 53
A. Proximate Composition 53
B. Rapid Moisture Determination 53
C. Determination of pH 54
D. Trimethylamine and Trimethylamine Oxide Determination 54
VI Statistical Analysis of Data 55
Table of Contents (Continued)
RESULTS AND DISCUSSION 56
I Equipment Evaluation 56
II Composition of Machine Separated Flesh 59
III Optimizing Flesh Washing: Preliminary Investigations 60
A. Use of Potable Water 62
1. Water:Minced Flesh Ratios; One Exchange 62
2. Water:Minced Flesh Ratio l:l;Multiple Exchanges 64
with Screening
3. Water:Minced Flesh Ratio l:l;Multiple Exchanges 65
with Pressing
B. Use of a Low pH Washing Regime 66
C. Evaluation of Washing Procedures 69
IV Evaluation of Optimum Washing Procedures 74
V Evaluation of Washed Flesh 76
A. Surimi Preparation 77
B. Preparation of Heat-set Gels (Kamaboko) 78
C. Evaluation of Gel Forming Capacity 79
CONCLUSIONS 86
REFERENCES 90
LIST OF FIGURES
Figure Page
1 Worldwide Hake, Merluccius ssp. (Source Ryan 1979) 5
2 Endogenous interaction of formaldehyde with proteins in 17
frozen fish. (Source: Sikorski, 1980)
3 Commercial production process of surimi. (Source: Surimi, Inc. 19
Seattle, WA)
4 Flow diagram of the conventional surimi process. (Source: 21
Lee, 1984)
5 Factors involved in protein changes during frozen storage 34
of fish. (Source: Kotodziejska and Sikorski, 1980)
6 . Factors that affect directly (vertical pathways) or indirectly 35
(horizontal arrows indicating positive or negative effect on
each other) fish protein denaturation during frozen storage.
(Source: Soliman and Shenouda, 1980)
LIST OF TABLES
Table Page
1 World commercial catch of fish by species groups, 1973-76. 3
2 World commercial catch of Hakes, in 1975, in thousands of 4
metric tons.
3 Comparison of proteolytic activity in normal and myxosporidian 9
(Kudoa sp.) infected Pacific hake.
4 Heat inactivation of proteolytic activity of parasitized 10
Pacific hake muscle extracts.
5 Proteolytic activity of raw tissues and hardness values of 12
cooked fish gels prepared with manually and mechanically
separated fish tissue.
6 Varieties of Kamaboko. 38
7 Positive and negative attributes of structurated seafoods 43
products.
8 Common statements made concerning each attribute. 44
9 Important factors in considering structurated seafoods 45
products.
10 Yield of machine separated flesh from Pacific hake. 58
11 Mean yield of separated flesh from Pacific hake. 58
12 Proximate composition of machine separated flesh. 60
13 Preliminary washing procedures. 62
14 Mince flesh composition after washing and dewatering. 63
Water:minced flesh ratios; one exchange.
15 Effectiveness of varying water:flesh ratios; one exchange. 63
16 Mince flesh composition after washing and dewatering. Water: 64
minced flesh ratio l:l;multiple exchanges with screening and
final pressing.
17 Effectiveness of water:flesh 1:1 wash; multiple exchanges with 65
screening and final pressing.
18 Mince flesh composition after washing and dewatering. Water: 66
flesh ratio 1:1: multiple exchanges with pressing.
19 Effectiveness of water:flesh 1:1 wash; multiple exchanges with 66
pressing.