COLOR AND QUALITY OF MACKEREL SURIMI AS AFFECTED BY ALKALINE WASHING AND OZONATION

Washing with alkaline phosphate or bicarbonate buffers (>pH 8.0) did n ot remove the pigments from minced mackerel, Thirty min ozonation in c itrate buffer (pH 3.0) increased the whiteness (51.7 to 60.1) and L va lue (53.9 to 62.6), and decreased myoglobin (47.8 to 12.2 mg/100 g) an d total pigments (78.5 to 15.5 mg/100g), However, the deformation of s urimi decreased from 0.90 cm to 0.45 cm, even though there was no chan ge in breaking force. In comparison with untreated sample, addition of 0.10% NaHSO3, 0.15% cysteine or 0.20% ascorbic acid during grinding r esulted in substantial recovery of the deformation and breaking force of ozonated surimi.