Characteristics of surimi and kamaboko from sardines

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Abstract
Summary: Sardines of varying freshness (1 to 3 days in ice) were manually or mechanically processed into fish mince and surimi using 1 to 3 washing steps. Standard kamaboko gels were prepared by grinding thawed surimi with 3% NaCl and 5% potato starch, stuffing into sausage casings, holding at 37°C for 30 min and cooking at 90°C for 50 min.Three washing steps decreased the yield of washed fish mince (21‐27 g per 100 g of whole fish), and the protein recovery (50‐55% of that present in the unwashed mince), but caused efficient lipid removal (80%) leading to surimi containing only 0.2‐1.4% lipid. The texture and colour of the final kamaboko were also improved.The texture parameters (folding score, rigidity, elasticity index and gel strength) of kamaboko prepared from very fresh sardines were markedly enhanced by gel setting during incubation at 37°C for 30 min or 4°C for 24 hr. Incubation at 60°C for 30 min led to soft, coarse gels. Omitting potato starch or replacement by spray dried egg white had little effect on texture.The texture of kamaboko prepared from less fresh sardines was less firm and elastic, did not improve when incubation was carried out at 37 or 4°C before cooking, and was softer and coarser after incubation at 60°C. Partial or total replacement of potato starch by egg white, soy protein isolate or bovine serum albumin markedly improved the texture. Egg white also increased the colour lightness.