Partial least squares evaluation of the influence of calcium and magnesium on functional properties of washed fish mince (surimi)

Summary

Blue whiting (Micromesisitius poutassou) is a potential raw material for surimi production. The purpose of this experiment was to examine the influence of calcium and magnesium ions in soft washing water on the functional properties of surimi produced from blue whiting . Partial least squares regression on second-degree polynomial models was used to predict calcium and magnesium content, water content and pH in the surimi, and the effect of calcium and magnesium contents in the surimi on the functional properties. The functional properties were measured on the model products as rheological stress and strain at rupture. The binding of Ca2+ and Mg2+to the muscle proteins together with the influence on the water content and pH in the surimi were not affected by the storage time of the raw material before processing, but some of the functional properties were lost after 48 h of cold storage. The functional properties were influenced by the contents of calcium and magnesium in the surimi, and could to a certain degree be directed by the amount of CaCl2 and MgCl2 added to the washing water.