Effect Of Ozone Washing On Physicochemical Properties And Gel Strength Of Surimi Made From African Catfish (Clarias Gariepinus)

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dc.contributor.authorAbu Bakar, Nur Aisyah Munirah
dc.date.accessioned2020-09-18T02:55:08Z
dc.date.available2020-09-18T02:55:08Z
dc.date.issued2020-07
dc.description.abstractOzone (𝑂3) is an effective substance widely used in cleaning and sanitation of food products and also purifying biomolecules like proteins. The effect of ozone treatment on protein content and lipid oxidation of African catfish (Clarias gariepinus) surimi were studied by evaluating the salt extractable protein (SEP), malondialdehyde content (TBARS), color and gel strength of the surimi compared to water washing (control). Treatment with 5 ppm ozone concentration for 10 min at a temperature below 10 °C significantly (p<0.0.5) increase the value of salt extractable protein (SEP) by 19.5% and significantly reduce (p<0.05) the TBARS content by 15.5%, reflecting lower protein denaturation and oxidation compared to control. The whiteness of surimi was enhanced by 2% compared to control. However, the gel strength of the surimi treated with ozone was lower than the control sample due to changes in protein structure. Hence, ozone washing can be used to purify African catfish myofibrillar proteins for the production of freshwater surimi but must be optimized for the desired gelling ability.en_US
dc.identifier.urihttp://hdl.handle.net/123456789/10226
dc.language.isoenen_US
dc.publisherUniversiti Sains Malaysiaen_US
dc.subjectOzoneen_US
dc.subjectAfrican Catfishen_US
dc.titleEffect Of Ozone Washing On Physicochemical Properties And Gel Strength Of Surimi Made From African Catfish (Clarias Gariepinus)en_US
dc.typeOtheren_US
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