Determining the Effect of Whitening Agents on Physico-chemical and Functional Properties of Sardine Surimi (Sardina pilchardus)

Abstract

The effects of treatments with calcium carbonate (CaCO₃), sodium bicarbonate (NaHCO₃), and hydrogen peroxide (H₂O₂) were investigated in order to enhance the whiteness and functional qualities of sardine surimi (Sardina pilchardus). To explore their effects and establish the ideal dosages of each whitening agent utilised, Principal Component Analysis (PCA) was used. Total 13 treatment lots were made as follows: control (conventional washing process), surimi treated with whitening agents at three concentrations for each one (H₂O₂ (1%; 1.5%; 2% and 2.5%), NaHCO₃ (0.1%; 0.3%; 0.5% and 0.7%) and CaCO₃ (0.5%; 0.75%; 1% and 1.5%)). The study's findings showed that addition of CaCO₃ and H₂O₂ significantly improved whiteness of surimi in comparison to NaHCO₃ treatments (p < 0.05). Some textural damage and a reduction in WHC values were observed for surimi treated with H₂O₂ and NaHCO₃ (p < 0.05). Since 1.5% CaCO3 sample lies closer to these functional attributes vector lines than the other treatments, PCA biplot demonstrated that 1.5% CaCO3 tended to improve whiteness, WHC, and textural features. Whereas, 2.5% H₂O₂ had positively affected only the whiteness parameter.

The findings showed that adding the right kind and amount of whitening agent to mince can enhance its functional qualities, especially when it comes from fish species with darker meat, like sardines.