Determining the Effect of Whitening Agents on Physico-chemical and Functional Properties of Sardine Surimi (Sardina pilchardus)| Chapter 3 | Current Perspectives in Agriculture and Food Science Vol. 2

 The belongings of treatments with calcium carbonate (CaCO3), baking soda (NaHCO3), and hydrogen peroxide (H2O2) were examined in order to enhance the paleness and functional conditions of sardine surimi (Sardina pilchardus). To explore their belongings and establish the ideal dosages of each whitening power utilised, Principal Component Analysis (PCA) was used. Total 13 treatment oodles were made in this manner: control (conventional washing process), surimi treated accompanying whitening agents at three concentrations for each (H2O2 (1%; 1.5%; 2% and 2.5%), NaHCO3 (0.1%; 0.3%; 0.5% and 0.7%) and CaCO3 (0.5%; 0.75%; 1% and 1.5%)). The study's findings showed that adding of CaCO3 and H2O2 significantly upgraded whiteness of surimi in comparison to NaHCO3 situations (p < 0.05). Some textural damage and a reduction in WHC principles were observed for surimi treated accompanying H2O2 and NaHCO3 (p < 0.05). Since 1.5% CaCO3 sample lies closer to these working attributes vector lines than the other situations, PCA biplot demonstrated that 1.5% CaCO3 bore to improve whiteness, WHC, and textural facial characteristics. Whereas, 2.5% H2O2 had positively touched only the whiteness parameter.The judgments showed that adjoining the right kind and amount of whitening agent to mince can embellish its working qualities, especially when it emanates fish variety with darker gist, like sardines.

Author(s) Details:

Imen Zaghbib,
Higher Graduate School of Food Industry of Tunisia, Research Unit “Biopreservation and Valorisation of Agro-Food Products”, 58 Avenue Alain Savary, Tunis El Khadra-1003, Tunisia.

Soumaya Arafa,
Higher Graduate School of Food Industry of Tunisia, Research Unit “Biopreservation and Valorisation of Agro-Food Products”, 58 Avenue Alain Savary, Tunis El Khadra-1003, Tunisia.

Hassouna Mnasser,
Higher Graduate School of Food Industry of Tunisia, Research Unit “Biopreservation and Valorisation of Agro-Food Products”, 58 Avenue Alain Savary, Tunis El Khadra-1003, Tunisia.

Please see the link here: https://stm.bookpi.org/CPAFS-V2/article/view/9405