Utilization of bighead carp (Aristichthys nobilis Richardson) for Surimi production

Date

10-1995

Abstract

Muscle from the head, belly and tall of bighead carp was taken to compare yield, physico-chemical properties and its sustainability for surimi production. Samples were subjected to proximate analyses, physico-chemical., total volatile nitrogen, soluble protein determination and sensory evaluation employing trained panelists. Based on the studies conducted, the chemical composition of bighead carp proved to be within the acceptable range for surimi production. Physico-chemical properties showed its potential to form gel or emulsion and sensory evaluation also showed a good quality and acceptability of the bighead carp muscle for surimi manufacture.

Surimi from bighead carp were subjected to the same analyses to determine its viability for crab analogue preparation. Sensory evaluation of surimi from bighead carp washed in 1.0% NaCl improved the color, flavor and general acceptability. Physico-chemical properties also indicated the capacity of the surimi from bighead carp to form gel or emulsion. Storage at -18oC reduced the microbial load in surimi from bighead carp.

Formulation for crab analogue using bighead carp surimi were developed and subjected to sensory evaluation. Crab analogue using sweet potato starch and liquid crab flavor resulted in better flavor, odor, texture and general acceptability. The use of sweet potato rather than potato starch resulted in superior quality crab analogue.

Cost and return analysis showed that a fish professor can net a monthly income of P5,410.87 in the manufacture of crab analogue using 20kg of fresh bighead carp a day. With less than P 30,000.00 as a resolving budget, a business can be operated. The capital investment for the purchase of utensils and equipment is P26,815.00 but will last for many years.

Squid balls developed from bighead carp surimi were compared with commercial squid balls manufactured by Yenmei Foods Corporation. Sensory evaluation shoed that the formulated squid balls were comparable in terms of odor, texture and flavor with the commercial squid balls. Better color and general acceptability of the commercial squid balls were noted than formulated the squid balls. Therefore the formulated squid balls seemed to be comparable with the commercial squid balls in terms of the assessed quality attributes. Simple cost and return analysis, however, showed that price of squid balls making from bighead carp surimi using the developed formulation is not competitive with the price of the existing squid ball. The formulation has to be modified to render it competitive with commercial squid balls in the local market.

Document Type

Dissertation

Degree

Doctor of Philosophy in Food Science

College

Graduate School (GS)

Adviser/Committee Chair

Reynaldo C. Mabesa

Committee Member

Linda B. Mabesa, Ricardo R. Del Rosario, Melinda F. Lumanta, Romeo B. Obedoza Jr.

Language

English

LC Subject

Bighead carp, Surimi

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 996 1995 F61 F47

Notes

Doctor of Philosophy (Food Science)

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