Exploration and Evaluation of Pony Fish (Leiognathus sp) Mince as a Source of Surimi and Study its Spectral and Textural Attributes

Background: This is the first study in Indian context where underutilized fish species pony fish (Leiognathus sp.) has been used for the preparation of surimi and surimi gel and its textural and spectral images were analysed. Methods: Textural profile analysis for estimating the hardness, gumminess and chewiness parameters and colour analyser for measuring the difference in whiteness among samples were used. FTIR (Fourier Transform Infrared Spectroscopy) was used to estimate the percentage of proteins folded during heat denaturation process. Result: Textural parameters of CWS (Conventional Washed Surimi) gel showed ideal gel strength of 191.06 g cm, hardness of 46.48 N, gumminess of 30.75 N and chewiness of 28.70 N. Colour analysis of UM (Unwashed Mince), CWS and CWS gel showed whiteness of 38.59, 61.45 and 72.07. FTIR analysis of UM, CWS and CWS gel shows unfolding of protein structures in the wavelength of 1688.07 cm-1, 1665.34 cm-1 and 1653.20 cm-1. This study reveals the potential use of pony fish (Leiognathus sp.) as one of the favorable fish species for surimi and sausage production showing virtuous instrumental quality attributes.
