Preparations and Properties of Surimi Gels from Tilapia and Red Tilapia

Thanachan Mahawanich

Authors

Thanachan Mahawanich

Keywords:

Tilapia, Red tilapia, Tabtim fish, Surimi

Abstract

The objective of this study was to investigate the effect of heating conditions on properties of tilapia (Oreochromis niloticus) and red tilapia (O. niloticus x O. placidus) surimi gels. A two-step heating process was used to prepare surimi gels. For the first step of heating, combinations of five heating temperatures (40, 45, 50, 60 and 70 oC) and four heating times (30, 60, 90 and 120 min) were studied. The gels obtained were later heated at 90 oC for 30 min in the second step of heating. Surimi gels from both fishes possessed highest gel strength when heated in the first step at 45 oC for 60 min. The gels heated at 70 oC possessed lowest gel strength. Under the same heating condition, tilapia surimi gels generally exhibited higher gel strength and water holding capacity than red tilapia surimi gels. The whiteness of the gels with different heating conditions was not significantly different, except that of tilapia surimi gels heated at 70 oC.

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