Physicochemical characteristics of surimi from Rainbow trout (Oncorhynchus mykiss) and using surimi for production of novel fisheries products instead of fresh fish for healthy nutrition of Iranian people

Physicochemical characteristics of surimi from Rainbow trout (Oncorhynchus mykiss) and using surimi for production of novel fisheries products instead of fresh fish for healthy nutrition of Iranian people | Research Square window.SnipcartSettings = { analytics: { enabled: false } }; (function() { var accessVector = localStorage.getItem('access_vector') || ''; window.dataLayer = window.dataLayer || []; if (accessVector) { window.dataLayer.push({ user: { profile: { profileInfo: { snid: accessVector } } } }); } })(); (function(w,d,s,l,i){w[l]=w[l]||[];w[l].push({'gtm.start':new Date().getTime(),event:'gtm.js'});var f=d.getElementsByTagName(s)[0],j=d.createElement(s),dl=l!='dataLayer'?'&l='+l:'';j.async=true;j.src='https://www.googletagmanager.com/gtm.js?id='+i+dl;f.parentNode.insertBefore(j,f);})(window,document,'script','dataLayer','GTM-K279D39R'); Browse Preprints In Review Journals COVID-19 Preprints AJE Video Bytes Research Tools Research Promotion AJE Professional Editing AJE Rubriq About Preprint Platform In Review Editorial Policies Our Team Advisory Board Help Center Sign In Submit a Preprint Cite Share Download PDF Research Article Physicochemical characteristics of surimi from Rainbow trout (Oncorhynchus mykiss) and using surimi for production of novel fisheries products instead of fresh fish for healthy nutrition of Iranian people Ali Aberoumand, Najmeh Adelnia This is a preprint; it has not been peer reviewed by a journal. https://doi.org/ 10.21203/rs.3.rs-5247626/v1 This work is licensed under a CC BY 4.0 License Status: Posted Version 1 posted You are reading this latest preprint version Abstract Fish processing leads to diversity in products based on consumer needs. Surimi is one of these high-tech intermediate products that can enable the human population to use fish as the most important source of protein. Surimi is concentrated myofibril protein that is extracted from fish meat by a washing process. The purpose of this research was to investigate on produced surimi quality from the fish O. mykiss . The water holding capacity, yield of surimi protein, expressible moisture content, pH value, and chemical composition evaluated with standard methods. The results showed yield of surimi was 43.16%, while the yield of product protein was 99.63%. Water holding capacity in surimi was 88.82%. Chemical analysis showed product protein, fat and ash contents found lower than fresh fish duo to washing steps. The energy level in washing fourth stage (T5) and T1 (control) were 194.99 kcal/100g and 256.51 kcal/100g respectively. The results showed the washing step with salt water improved produced surimi. It can be concluded that produced surimi was suitable for production of good quality fisheries products. It concluded that this fish species was an appropriate raw material for surimi production. O. mykiss washing processes surimi water holding capacity chemical composition Figures Figure 1 Figure 2 Figure 3 Figure 4 Figure 5 Introduction Surimi as a raw material used for different products such as fish sausages, fish burgers, and fish fingers, has gained popularity recently because its nutritional quality and benefits. One of most common fishery products consumed in some countries is surimi and derived products. In Iran, because of a high annual catch of low-quality fish, there is a good potential for processing surimi. This common type of fish, O. mykiss , has been accepted among the people and has high consumption and delicious taste. So far, no work has been done on this type of fish to produce surimi in Iran [ 1 ]. Duo to high demand and consumption, the seafood processing industry has produced a variety of fish products with favorable quality [ 2 ]. In order to produce high quality and enhanced and enriched seafood products, surimi has been used because it's superior gelling capabilities [ 3 ]. Food production industries are trying to produce different items from by-products or more expensive fish and at same time preserve them. They prefer organoleptic qualities because of increasing nutritional needs of customers [ 4 ]. One of most important types of processed seafood in the world that is produced using minced fish meat is surimi [ 5 ]. Tropical fish species make up more than 60% of all surimi produced worldwide, and this percentage is expanding as a result of increasing needs [ 6 ]. The method of fish processing must not reduce its nutritional quality, and should preserve its shelf life. The purpose of fish processing is to increase its shelf life. Increasing production quality of new fishery products such as surimi is beneficial in order to encourage people to consume its products [ 7 ]. Because the product has good gelatinization ability, it is used to produce high quality and valuable fish products [ 3 ]. Removal of proteolytic and lipolytic enzymes in the washing process during product production affects the quality of surimi-based products [ 2 ]. Notably, pH, protein content, fish species and temperature affect the physical properties of the product [ 8 ]. In addition, several studies have been conducted on functional properties of the product in different fish species [ 9 – 10 ]. It was obviously beneficial to attempt to produce a variety of fishery products from low-quality fish while maintaining desirable organoleptic characteristics [ 4 ]. The number of washing cycles, ratio of water: fish, washing time and fish species, fish condition and product quality is important determining factors [ 11 ]. The aim of this present study was preparation and quality control obtained surimi from fish O. mykiss Material and Methods Experiment design This research conducted at 2013 in the Fisheries laboratory of Behbahan Khatam AlAnbia University of Technology. Five fresh O. mykiss fish with an average weight 1023.7 + 5 g, an average length 39.5 + 1 cm and an average width 0.5 + 8 cm purchased from the Behbahan fish market and transported to our laboratory in a box of crushed ice. The main material used in this study was O. mykiss fish. Other materials used are table salt and cold distilled water. Meanwhile, equipment used for analysis of final product included a digital pH meter and a furnace with model SL 20 made by Tehran Shimaz Company and a furnace with model number SL 12 made by Tehran Shimaz Company, Iran. Research method The stages of preparation of surimi includes raw material selection, filleting by removing skin, bones and other wastes, fillets grinding, washing with cold water at 6 ºC for 20 min in three stages, draining water, and salt water 1% filtering, and squeezing. The fillet that grinded by grinder stainless steel meat grinding plate for the size #12 electric, diameter length: 2.75 (69 mm), square hole size: 2.5(10 mm) made in Chinese and minced. The purpose of filtering and squeezing the minced fish meat was to remove proteins, enzymes, and spoilage substances that are soluble in water. The washing is necessary for separating blood, enzymes, water-soluble protein and improving product color. The removal of water done by pressing it using a filter white cloth, then pressing it with a mechanical clamp. First, before preparing the product and before fillets ground, 5 g each fresh samples weighed to measure pH, moisture, protein, fat and ash, and then, after stages of washing, 5 g each of washed fillets analyzed to measure the nutritional components. Treatment 1 (T1) was control, treatment 2 (T2) was for first stage of fillets washed with distilled water, treatment 3 (T3) was for second stage of fillets washed with distilled water, treatment 4 (T4) was for third stage of fillets washed with distilled water, and treatment 5 (T5) was for fourth stage of fillets washed with 1% salt water. The number of replications of the experiment was triplicate. Analyzed samples total number was 100. The yield of produced product protein and product calculated using the following equation: Yield of product protein = product protein content/fresh fish protein content ×100. Yield of product = final product weight/ fish fillets weight×100 Determination of water holding capacity with measuring expressible moisture: The expressible water calculated according to following equation: Expressible water (%) = Pre-pressed weight (g) - after pressed weight (g)/ Pre-pressed weight (g) × 100 Water holding capacity calculated as follows: Water holding capacity (%) = Expressible water content (g)/ Total moisture content of pre-pressed sample (g) × 100 Analysis of samples Before storing the samples at refrigerator temperature, fresh samples analyzed for chemical composition according to AOAC [12]. Analyzes performed in triplicate and all reagents were of analytical grade. Determination of moisture 5 g of each sample weighed and dried in an oven at 105 ºC for 4 h until sample had a constant weight. The amount of moisture measured with the following equation. Moisture content= w 2 -w 3 /w 2 -w 1 x 100 Where: W 1 = Weight of empty dish. W 2 = Weight of dish and sample before drying. W 3 = Weight of dish and sample after drying [12] Determination of ash content The ash content determined by burning 10 g of dry sample in a muffle furnace at a temperature of 600 ºC. It cooled in a desiccator and then weighed. The amount of ash reported according to following equation. Percentage of ash= (ash weight ∕initial sample weight) ×100. [12] Determination of crude protein The 10 g of sample weighed and digested in macro-Kjeldahl apparatus with concentrated sulphuric acid. Ammonia liberated from the resulting ammonium sulphate after adding sodium hydroxide distilled into 1 M boric acid, then titrated with 0.1 M HCl. The nitrogen amount multiplied by 6.25 to obtain crude protein content AOAC [12]. Determination of fat The crude fat extracted from 10 g of each sample used a solvent extraction apparatus (Soxhlet apparatus) with low boiling point petroleum ether. The importance of fat obtained after evaporating off solvent from extract gave the weight of fat present in sample [12]. The procedure used to determine expressible water Expressible water determined by the method of Okada [13]. A known weight of gel piece of 2 mm thickness placed between two pre weighed filter papers. A pressure of about 10 kg/cm applied for 20 seconds on the filter paper by putting an iron weight of 10 kg. After scrapping all the meat from the filter paper, the weight of filter paper recorded. The expressible water expressed as percent of meat based on the quantity of water absorbed by the filter paper used to calculate percentage expressible moisture, where: % Expressible Moisture = weight of moisture expressed / original weight of fillet The procedure used to determine water holding capacity The WHC of fillets determined according to the method described by Gao et al., [14] using an high-speed refrigerated centrifuge (H2050R, Xiangyi Laboratory Instrument Development Co., Ltd, Hunan, China]. All determinations carried out three times, independently. The following equation used for the determination of the WHC: WHC (%)= (C2/C1)×100WHC(%)=(C2/C1)×100Eq.3 Where C 1 is the mass (g) of the sturgeon fillet before centrifugation (1000 × g for 10 min at 4°C) and C 2 is the mass (g) of the sturgeon fillet after centrifugation (1000 × g for 10 min at 4°C), g. pH measurement The 5 g from each sample crushed separately with a homogenizer and mixed with 45 ml of distilled water. The pH value of each sample measured by a pH meter digital model of PHS_550 device, with glass probe (made in China) in laboratory [12]. Statistical analysis method SPSS software used to statistically analyze the data, and the normality of the data distribution checked by the Kolmogorov– Smirnov method. Using a one-way ANOVA test, the presence or absence of differences between treatments examined, and after observing a difference, the Duncan test was at a 95% confidence level to check the significance of differences between treatments. Statistical analysis carried out with SPSS 16.0 . Significance obtained for p < 0.05. Results and Discussion The yield of produced product = 204.07/472.86×100 =43.16%. The yield of produced product protein= 18.5/18.57×100=99.63%. The expressible water calculated according to following equation: Expressible water (%) in produced product = 472.86 (g) – 204.07 (g)/ 472.86 (g)×100=56.84% Water holding capacity calculated as follows: Water holding capacity (%) in produced product = Expressible water content (g)/ Total moisture content of pre-pressed sample (g) × 100 Water holding capacity (%) in produced product = 56.84 (g)/64 (g) × 100=88.82%. Comparison of pH level in treatmentswith washing stages for preparation of surimi and control showed that T4 with 6.65 was highest, while in treatments 2, 3 decreased to 6.4 and 6.45 respectively. It was obvious that there was a difference between treatments 1,2 and 3 (p <0.05). The decrease in pH was because of the effect of acidic compounds (Figure 1). Comparison of ash contents in treatmentswith washing stages shown that T2 with 0.63 % was highest while treatment 5 with 0.58 % was lowest. It was obviously not different between treatments (p<0.05). The decreased ash content can result in exit of material from washed fillet in washing stages (Figure 2). Comparison of moisture contents in treatmentsin washing stages showed that T2 and T3 with 63 % and 62 % were lowest, while increased in treatments 4 and 5. There was an obvious difference between treatments 3, 4 and 5 (p <0.05). The decrease moisture content in T2 and T3 can be the result of the removal of water from washed fillet and the increase moisture was duo to gel formation in surimi and its water absorption ability (Figure 3). Comparison of the protein contents in treatmentswith washing stages showed that the control with 18.55 % was highest, while treatments 2 and 3 decreased to 18.30 and 18.20, respectively. There was a difference between treatments 2 and 3 compared to other treatments (p<0.05). A slight decrease in protein content can be duo to the exit of water-soluble proteins from the washed fish fillet (Figure 4). Comparison of fat contents in treatment washing stages showed that T1 was highest, while in treatments 4 and 5 it decreased. There was an obvious difference between treatments T4 and T5 and the control and other treatments (p <0.05). Decreasing fat contents in T4 and T5 can be the result of removing water from the washed fillet during washing (Figure 5). The comparison of results of present study with results of others researches Protein gels are one of important characteristics of fish muscle because it affects its production and quality of surimi [15]. Water holding capacity can be expressed as the ability of a protein gel to retain water [15]. The amount of water remaining in gel is influenced by factors such as pH and salt content, which then affect formation of a good protein gel 15 . The degree of protein denaturation and water content can be expressed is affected by water storage capacity and expressible moisture [15]. Results of the present study show that the water holding capacity (%) of produced surimi, its gelling power, was high. The surimi pH of Rainbow trout ( O. mykis s) at washing stages shown in Figures 1. The pH range of surimi ranged from 6.40-6.65; highest average pH was 6.65 at stage 4 washing, while lowest pH was 6.40 for stages 1 and 2 washing. According to BNJ test, it is clear that stage 3 washing had difference from steps 1, 4 and 5 washing. The pH range of fish fillet was 6-7; because myosin protein dissolves in this pH range, gel will be hard. Above this pH range, either in alkaline range (pH > 7) or in acidic range (pH < 6), gel hardness decreases [7]. This range pH 6-7 agreed with present study results. The pH of produced surimi was equal to the pH of fresh fish, which indicated the freshness of the research. The average moisture content of surimi is shown in Figure 3. According to these results, water content ranged from 62 % to 68 %. According to previous research 2 because entry of part of washing water into remaining gap of dissolved substances, the water content increased after washing. Also, some washing water enters intracellular fluid with osmosis, this was because action of salt, so water inside cells is removed with osmosis. Also, salt can act so incoming water is more than outgoing water. According to results of Balachandran [16], one of important factors for improving gel strength and surimi elasticity is concentration of myofibrillar proteins. The increase in functional properties of surimi is caused with reduction of water-soluble protein, which is because of the increase in the concentration of myofibrillar proteins [17]. Cross-linking of long myofibrillar protein chains resulted in forming a continuous three-dimensional network in which water and other components are trapped which leads to the gelation process. Figure 3 shows that in treatments 4 and 5, moisture content increased to 4%, which was duo to the formation of a three-dimensional network of myofibrillar proteins in surimi and trapping water within it. The results of these researchers were similar to results of the present research. It estimated that during washing around 50% of the total protein was lost [16] Because the yield of surimi in the present research was 43.16%, it shows that results of present project were similar to results of these researchers. Washing is a very important step in surimi processing. Washing is necessary to remove water-soluble substances, mainly sarcoplasmic proteins, fat and other undesirable substances such as pigments. Removal of sarcoplasmic proteins concentrates myofibrillar proteins, which are the main components in the formation of the three-dimensional gel structure responsible for the gelling ability in the produced surimi. In the washed fillets in treatment 4 and 5, fat content was lowest, but their protein percentage was higher because of the absorption of water by myofibrillar proteins, which indicated greater ability of gel formation in surimi. The chemical composition of surimi differs with different environments, cultivation methods, with different types of fish and size of fish species. Duo to hydration effect, the moisture content of surimi increased during the washing periods (Figures 3). According to the obtained results, surimi obtained from Rainbow trout ( O. mykis s) with one washing time has moisture, crude protein, crude fat and ash content of 63%, 18.30%, 17% and 0.63% respectively and with double washing times had 62.50 % moisture, 18.20% crude protein, 17% crude fat and 0.62 % ash content respectively. The results obtained in the present study were consistent with these findings of Murthy et al., [18]. The relatively low content of protein and ash in surimi obtained by increasing the number of washing steps may be the reason of the removal of these components during washing. The expressible moisture content decreased with increase in number of washing steps, which leads to an increase in strength of surimi gel. If gel is weak, expressible moisture is higher and vice versa [19]. Unwashed minced fish (control) had 64% moisture, 18.55% protein, 19% fat and 0.61% ash. After washing, chemical composition changed somewhat. Fat is very important because of its interference with surimi gel formation. The decrease in fat content after washing can be explained by the fact that fat substances are effectively removed with washing. Washing action increased moisture content and slightly reduced the amount of protein and ash. It was clearly duo to that washed muscles tend to retain some water during washing, even with saline. The energy level of produced surimi in treatments of T5, T4, T3, T2 and T1 (control) were 194.99 kcal/100g, 195.2 kcal/100g, 250.34 kcal/100g, 246.06 kcal/100g and 256.51 kcal/100g respectively. Research has been done to investigate potential applications of surimi in different food products and their quality, including texture characteristics of products. The freshness of fish is principal factor that determines quality of surimi. Thus, handling of fresh fish will be affected on quality of fresh fish and ice-stored fish which are commonly used for surimi production [6]. Proper postharvest handling is crucial to prevent deterioration and denaturation of myofibrial protein 6 . Freezing often is used to preserve fish for surimi manufacturing [6]. The important key in determining quality of surimi is washing technique. duo to low temperature water helps preserve freshness of raw material therefore minced fish flesh is rapidly washed with chilled water (5–10 o C) [6]. This washing process removes undesirable matter, leaving myofibril protein. The gel-forming ability of surimi related to maximum amount of myofibril protein extracted [6]. In this current study, the fish under study were fresh and transported to laboratory with ice, and the washing process carried out in 6 ºC cold water. For proteins, WHC is important for the formation of gels and emulsions which refers to the ability of the protein to bind a large amount of water by hydrogen bonding between peptide chains; thus, this property [6]. Water holding capacity (%) in produced surimi in this present study was high (88.82%), therefore formation of gel in surimi was suitable. Protein solubility refers to solublity in 3% NaCl solution , which It can be measured both in water and in 3% NaCl solution [20]. Protein solubility influences other functional properties 6 , which in this current research, 1% salt used. Both marine and freshwater fish can be used in the production of surimi. Both dark and light muscles play an important role in surimi production, light muscles are more important for quality surimi due to more stable proteins, reduced lipid oxidation and reduced strain fluctuations. On the other hand, surimi made from dark muscles has a lower quality due to higher concentration of heme proteins, lipid oxidation, proteolytic activity and reduced protein stability 20 , which fish O. mykiss used in present study had light muscles. To prepare surimi, it is very important to choose quality raw materials. The percentage of myofibrillar proteins should be about 70% in the selected fish. When the percentage of water-soluble proteins is higher than this amount, this situation causes the performance of surimi to decrease [21], which present study results of analysis of protein shown percentage of myofibrillar proteins was high. According to the obtained results, fourth step (T5) led to produced surimi. Therefore, it can be concluded that a fourth washing stage may be ideal for making good quality surimi from fish Rainbow trout ( O. mykis s). The yield of produced surimi was 43.16%. Water holding capacity (%) in surimi was 88.82% duo to good function of myofibrillar proteins. Monitoring the chemical composition of surimi showed that surimi contains less protein, fat and ash duo to the washing steps during surimi preparation. The energy level of produced surimi in the fourth stage (T5) and T1 (control) were 194.99 kcal/100g and 256.51 kcal/100g respectively. This work is an important contribution on people's nutrition and health, and to better understand the impact of new methods on nutritional properties of seafood. These concepts can be applied equally in all restaurants and catering services to make changes in distribution of foods in menus and to understand effect of certain nutrients such as surimi in food. Applying this knowledge at this level requires a better and broader transfer of people's nutritional issues. Educational programs should consider this issue as an important issue to maintain nutritional status and health. It is recommended to use low-fat marine fish with a lot of catch to produce surimi. Declarations Conflicts of Interest The authors do not have any conflict of interest. Funding This work was supported by Behbahan Khatam Alanbia University of Technology, Behbahan, Iran. Author Contributions Conception, design the study and samples analyzing: Ali Aberoumand, Najmeh Adelnia; Review manuscript: Ali Aberoumand; Approve final manuscript: Ali Aberoumand; Supervisor: Ali Aberoumand; Submission: Ali Aberoumand. Data availability All data included in this study are available upon request by contacting the corresponding author. Acknowledgements The authors would like to thank the Behbahan Khatam Alanbia University of Technology. Ethic Approval Understanding the ethical approval is essential, I would like to mention that we as researchers at our institution do not work on alive animals, for example, alive fish. We always buy captured fish (Dead fish) from Behbahan fish market to analyze and process for our research. Therefore, the approval evidence from the ethics committee for our research is not applicable. References Aberoumand A, Baesi F. (2021).The Effects of surimi process on amino acids profile of Sphyraena jello fish. J of Aquatic Food Product Technol . 30(21); 315-322. https://doi.org/10.1080/10498850.2021.1882634 . Priyadarshini B, Xavier KM, Nayak BB, Dhanapal, K. Balangem, A,K. (2017). Instrumental quality attributes of single washed surimi gels of tilapia: Effect of washing media. LWT‐Food Sci and Technol. 86; 385-392. https://doi.org/10.1016/j.lwt.2017.08.022. Moreno HM, Herranz B, Perez-Mateos M, Sanchez-Alonso I, Borderias AJ. (2016). 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Also discoverable on Platform About Our Team In Review Editorial Policies Advisory Board Help Center Resources Author Services Accessibility API Access RSS feed Manage Cookie Preferences © Research Square 2026 | ISSN 2693-5015 (online) Privacy Policy Terms of Service Do Not Sell My Personal Information {"props":{"pageProps":{"initialData":{"identity":"rs-5247626","acceptedTermsAndConditions":true,"allowDirectSubmit":true,"archivedVersions":[],"articleType":"Research Article","associatedPublications":[],"authors":[{"id":366007437,"identity":"35c39fbb-3455-4024-8ac1-526409da5354","order_by":0,"name":"Ali Aberoumand","email":"data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAAZAAAAAyAQMAAABI0h/eAAAABlBMVEX///8AAABVwtN+AAAACXBIWXMAAA7EAAAOxAGVKw4bAAAA5UlEQVRIiWNgGAWjYDACCTgrgfFAQgUDgwEpWhgOJJwhWQtjGxFa+Gc3H/vwsW2bvDl78oMDD+cdBjKaDzD8qNiG25I7x5Jnzmy7bbiz55nBgcRth4GMYwmMPWdu47bmRo4xM2/bbcYNNxLAWoCMHANmxjbcWuRv5H8GabHfcCP9w4HEOYftCWoxuJHDDNKSCFJ5ILHhcCJBLYZ3jhkzzjh3O3nDmTcFBxKOpQMZxxIO4vOL3O3mxwwfym7bbjievvHhjxprIKP54IMfFXi8jwaaweQBotUDQR0pikfBKBgFo2CEAAA/AWicxmRYDgAAAABJRU5ErkJggg==","orcid":"","institution":"Behbahan Khatam Alanbia University of Technology","correspondingAuthor":true,"submittingAuthor":false,"prefix":"","firstName":"Ali","middleName":"","lastName":"Aberoumand","suffix":""},{"id":366007441,"identity":"bd2529c5-43aa-4b88-95b6-a4058018efd6","order_by":1,"name":"Najmeh Adelnia","email":"","orcid":"","institution":"MSc in Behbahan Khatam Alanbia University of Technology","correspondingAuthor":false,"submittingAuthor":false,"prefix":"","firstName":"Najmeh","middleName":"","lastName":"Adelnia","suffix":""}],"badges":[],"createdAt":"2024-10-11 16:53:04","currentVersionCode":1,"declarations":"","doi":"10.21203/rs.3.rs-5247626/v1","doiUrl":"https://doi.org/10.21203/rs.3.rs-5247626/v1","draftVersion":[],"editorialEvents":[],"editorialNote":"","failedWorkflow":false,"files":[{"id":66788332,"identity":"83d9e8e1-38ea-4798-98d5-d939a3d43cfc","added_by":"auto","created_at":"2024-10-16 13:17:37","extension":"png","order_by":1,"title":"Figure 1","display":"","copyAsset":false,"role":"figure","size":20490,"visible":true,"origin":"","legend":"\u003cp\u003eComparison of pH level in washed fillets in washing stages.\u003c/p\u003e\n\u003cp\u003eTreatment T1 was control, T2 was treatment of first stage of washing, T3 was treatment of second stage of washing, T4 was treatment of third stage of washing, T5 was treatment of fourth stage of washing. n=20. Different letters in columns mean that there is a difference between data.\u003c/p\u003e","description":"","filename":"1.png","url":"https://assets-eu.researchsquare.com/files/rs-5247626/v1/bc373174f85a534c6ef1c6df.png"},{"id":66790720,"identity":"2afecd90-8e23-4867-b221-0b682a3acb84","added_by":"auto","created_at":"2024-10-16 13:33:37","extension":"png","order_by":2,"title":"Figure 2","display":"","copyAsset":false,"role":"figure","size":28799,"visible":true,"origin":"","legend":"\u003cp\u003eComparison of ash contents in washed fillets in washing stages.\u003c/p\u003e\n\u003cp\u003en=20. Different letters in columns mean that there is a difference between data.\u003c/p\u003e","description":"","filename":"2.png","url":"https://assets-eu.researchsquare.com/files/rs-5247626/v1/d9c975c6b3fbd26ac3f7c5f1.png"},{"id":66788330,"identity":"5e7dc459-1927-4503-8a26-b91413161e2e","added_by":"auto","created_at":"2024-10-16 13:17:37","extension":"png","order_by":3,"title":"Figure 3","display":"","copyAsset":false,"role":"figure","size":22876,"visible":true,"origin":"","legend":"\u003cp\u003eComparison of moisture contents in washed fillets in washing stages.\u003c/p\u003e\n\u003cp\u003en=20. Different letters in columns mean that there is a difference between data.\u003c/p\u003e","description":"","filename":"3.png","url":"https://assets-eu.researchsquare.com/files/rs-5247626/v1/76db41f8d85bb13b11d1bf83.png"},{"id":66789616,"identity":"ad9461a4-558c-43fc-bdf5-04c3e3adebca","added_by":"auto","created_at":"2024-10-16 13:25:37","extension":"png","order_by":4,"title":"Figure 4","display":"","copyAsset":false,"role":"figure","size":25358,"visible":true,"origin":"","legend":"\u003cp\u003eComparison of protein contents in washed fillets in washing stages.\u003c/p\u003e\n\u003cp\u003en=20. Different letters in columns mean that there is a difference between data.\u003c/p\u003e","description":"","filename":"4.png","url":"https://assets-eu.researchsquare.com/files/rs-5247626/v1/d5e84fd5820a4621bcd4ee12.png"},{"id":66788331,"identity":"79103fb4-d6f3-4487-859e-98b28e1dfb81","added_by":"auto","created_at":"2024-10-16 13:17:37","extension":"png","order_by":5,"title":"Figure 5","display":"","copyAsset":false,"role":"figure","size":19267,"visible":true,"origin":"","legend":"\u003cp\u003eComparison of fat contents in washed fillets in washing stages.\u003c/p\u003e\n\u003cp\u003en=20. Different letters in columns mean that there is a difference between data.\u003c/p\u003e","description":"","filename":"5.png","url":"https://assets-eu.researchsquare.com/files/rs-5247626/v1/3c13c4c8fdf84157ad7a404e.png"},{"id":67007471,"identity":"7288a51b-e8df-474e-b1c1-4182953087a3","added_by":"auto","created_at":"2024-10-19 08:24:04","extension":"pdf","order_by":0,"title":"","display":"","copyAsset":false,"role":"manuscript-pdf","size":455997,"visible":true,"origin":"","legend":"","description":"","filename":"manuscript.pdf","url":"https://assets-eu.researchsquare.com/files/rs-5247626/v1/2b887b9f-f2ad-495c-afe5-61884bf243dc.pdf"}],"financialInterests":"No competing interests reported.","formattedTitle":"Physicochemical characteristics of surimi from Rainbow trout (Oncorhynchus mykiss) and using surimi for production of novel fisheries products instead of fresh fish for healthy nutrition of Iranian people","fulltext":[{"header":"Introduction","content":"\u003cp\u003e \u003cdiv class=\"BlockQuote\"\u003e \u003cp\u003eSurimi as a raw material used for different products such as fish sausages, fish burgers, and fish fingers, has gained popularity recently because its nutritional quality and benefits. One of most common fishery products consumed in some countries is surimi and derived products. In Iran, because of a high annual catch of low-quality fish, there is a good potential for processing surimi. This common type of fish, \u003cem\u003eO. mykiss\u003c/em\u003e, has been accepted among the people and has high consumption and delicious taste. So far, no work has been done on this type of fish to produce surimi in Iran [\u003cspan citationid=\"CR1\" class=\"CitationRef\"\u003e1\u003c/span\u003e].\u003c/p\u003e \u003cp\u003eDuo to high demand and consumption, the seafood processing industry has produced a variety of fish products with favorable quality [\u003cspan citationid=\"CR2\" class=\"CitationRef\"\u003e2\u003c/span\u003e]. In order to produce high quality and enhanced and enriched seafood products, surimi has been used because it's superior gelling capabilities [\u003cspan citationid=\"CR3\" class=\"CitationRef\"\u003e3\u003c/span\u003e]. Food production industries are trying to produce different items from by-products or more expensive fish and at same time preserve them. They prefer organoleptic qualities because of increasing nutritional needs of customers [\u003cspan citationid=\"CR4\" class=\"CitationRef\"\u003e4\u003c/span\u003e]. One of most important types of processed seafood in the world that is produced using minced fish meat is surimi [\u003cspan citationid=\"CR5\" class=\"CitationRef\"\u003e5\u003c/span\u003e]. Tropical fish species make up more than 60% of all surimi produced worldwide, and this percentage is expanding as a result of increasing needs [\u003cspan citationid=\"CR6\" class=\"CitationRef\"\u003e6\u003c/span\u003e].\u003c/p\u003e \u003cp\u003eThe method of fish processing must not reduce its nutritional quality, and should preserve its shelf life. The purpose of fish processing is to increase its shelf life. Increasing production quality of new fishery products such as surimi is beneficial in order to encourage people to consume its products [\u003cspan citationid=\"CR7\" class=\"CitationRef\"\u003e7\u003c/span\u003e].\u003c/p\u003e \u003cp\u003eBecause the product has good gelatinization ability, it is used to produce high quality and valuable fish products [\u003cspan citationid=\"CR3\" class=\"CitationRef\"\u003e3\u003c/span\u003e]. Removal of proteolytic and lipolytic enzymes in the washing process during product production affects the quality of surimi-based products [\u003cspan citationid=\"CR2\" class=\"CitationRef\"\u003e2\u003c/span\u003e]. Notably, pH, protein content, fish species and temperature affect the physical properties of the product [\u003cspan citationid=\"CR8\" class=\"CitationRef\"\u003e8\u003c/span\u003e]. In addition, several studies have been conducted on functional properties of the product in different fish species [\u003cspan citationid=\"CR9\" class=\"CitationRef\"\u003e9\u003c/span\u003e\u0026ndash;\u003cspan citationid=\"CR10\" class=\"CitationRef\"\u003e10\u003c/span\u003e]. It was obviously beneficial to attempt to produce a variety of fishery products from low-quality fish while maintaining desirable organoleptic characteristics [\u003cspan citationid=\"CR4\" class=\"CitationRef\"\u003e4\u003c/span\u003e]. The number of washing cycles, ratio of water: fish, washing time and fish species, fish condition and product quality is important determining factors [\u003cspan citationid=\"CR11\" class=\"CitationRef\"\u003e11\u003c/span\u003e]. The aim of this present study was preparation and quality control obtained surimi from fish \u003cem\u003eO. mykiss\u003c/em\u003e\u003c/p\u003e \u003c/div\u003e \u003c/p\u003e"},{"header":"Material and Methods","content":"\u003cp\u003e\u003cstrong\u003eExperiment design\u0026nbsp;\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThis research conducted at 2013 in the Fisheries laboratory of Behbahan Khatam AlAnbia University of Technology. Five fresh\u0026nbsp;O. mykiss\u0026nbsp;fish with an average weight 1023.7\u003cu\u003e+\u003c/u\u003e5 g, an average length 39.5\u003cu\u003e+\u003c/u\u003e1 cm and an average width 0.5\u003cu\u003e+\u003c/u\u003e8 cm purchased from the Behbahan fish market and transported to our laboratory in a box of crushed ice. The main material used in this study was\u0026nbsp;O. mykiss\u0026nbsp;fish. Other materials used are table salt and cold distilled water. Meanwhile, equipment used for analysis of final product included a digital pH meter and a furnace with model SL 20 made by Tehran Shimaz Company and a furnace with model number SL 12 made by Tehran Shimaz Company, Iran.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eResearch method\u0026nbsp;\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe stages of preparation of surimi includes raw material selection, filleting by removing skin, bones and other wastes, fillets grinding, washing with \u0026nbsp;cold water at 6 \u0026ordm;C for 20 min in three stages, draining water, and salt water 1% \u0026nbsp;filtering, and squeezing. The fillet that grinded by grinder stainless steel meat grinding plate for the size #12 electric, diameter length: 2.75 (69 mm), square hole size: 2.5(10 mm) made in Chinese\u0026nbsp;and minced. The purpose of filtering and squeezing the minced fish meat was to remove proteins, enzymes, and spoilage substances that are soluble in water. The washing is necessary for separating blood, enzymes, water-soluble protein and improving product color. The removal of water done by pressing it using a filter white cloth, then pressing it with a mechanical clamp. First, before preparing the product and before fillets ground, 5 g \u0026nbsp;each fresh samples weighed to measure pH, moisture, protein, fat and ash, and then, after stages of washing, 5 g each of washed fillets analyzed to measure the nutritional components. Treatment 1 (T1) was control, treatment 2 (T2) was for first stage of fillets washed with distilled water, treatment 3 (T3) was for second stage of fillets washed with distilled water, treatment 4 (T4) was for third stage of fillets washed with distilled water, and treatment 5 (T5) was for fourth stage of fillets washed with 1% salt water.\u0026nbsp;The number of replications of the experiment was triplicate.\u0026nbsp;Analyzed samples total number was 100.\u003c/p\u003e\n\u003cp\u003eThe yield of produced product protein and product calculated using the following equation:\u003c/p\u003e\n\u003cp\u003eYield of product protein = product protein content/fresh fish protein content \u0026times;100.\u003c/p\u003e\n\u003cp\u003eYield of product = final product weight/ fish fillets weight\u0026times;100\u003c/p\u003e\n\u003cp\u003eDetermination of water holding capacity with measuring expressible moisture:\u003c/p\u003e\n\u003cp\u003eThe expressible water calculated according to following equation:\u003c/p\u003e\n\u003cp\u003eExpressible water (%) = Pre-pressed weight (g) - after pressed weight (g)/ Pre-pressed weight (g) \u0026times; 100\u003c/p\u003e\n\u003cp\u003eWater holding capacity calculated as follows:\u003c/p\u003e\n\u003cp\u003eWater holding capacity (%) = Expressible water content (g)/ Total moisture content of pre-pressed sample (g) \u0026times; 100\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eAnalysis of samples\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003e\u0026nbsp;Before storing the samples at refrigerator temperature, fresh samples analyzed for chemical composition according to AOAC [12]. Analyzes performed in triplicate and all reagents were of analytical grade.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eDetermination of moisture\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003e5 g of each sample weighed and dried in an oven at 105\u0026nbsp;\u0026ordm;C for 4 h until sample had a constant weight. The amount of moisture measured with the following equation.\u003c/p\u003e\n\u003cp\u003eMoisture content= w\u003csub\u003e2\u003c/sub\u003e-w\u003csub\u003e3\u003c/sub\u003e/w\u003csub\u003e2\u003c/sub\u003e-w\u003csub\u003e1\u003c/sub\u003e x 100 Where: W\u003csub\u003e1\u003c/sub\u003e = Weight of empty dish. W\u003csub\u003e2\u003c/sub\u003e = Weight of dish and sample before drying. \u0026nbsp;W\u003csub\u003e3\u003c/sub\u003e = Weight of dish and sample after drying [12]\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eDetermination of ash content\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe ash content determined by burning 10 g of dry sample in a muffle furnace at a temperature of 600\u0026nbsp;\u0026ordm;C. It cooled in a desiccator and then weighed. The amount of ash reported according to following equation.\u003c/p\u003e\n\u003cp\u003ePercentage of ash= (ash weight ∕initial sample weight) \u0026times;100. [12]\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eDetermination of crude protein\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe 10 g of sample weighed and digested in macro-Kjeldahl apparatus with concentrated sulphuric acid. Ammonia liberated from the resulting ammonium sulphate after adding sodium hydroxide distilled into 1 M boric acid, then titrated with 0.1 M HCl. The nitrogen amount multiplied by 6.25 to obtain crude protein content AOAC [12].\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eDetermination of fat\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe crude fat extracted from 10 g of each sample used a solvent extraction apparatus (Soxhlet apparatus) with low boiling point petroleum ether. The importance of fat obtained after evaporating off solvent from extract gave the weight of fat present in sample [12].\u0026nbsp;\u003c/p\u003e\n\u003cp\u003eThe procedure used to determine expressible water\u003c/p\u003e\n\u003cp\u003eExpressible water determined by the method of Okada [13]. A known weight of gel piece of 2 mm thickness placed between two pre weighed filter papers. A pressure of about 10 kg/cm applied for 20 seconds on the filter paper by putting an iron weight of 10 kg. After scrapping all the meat from the filter paper, the weight of filter paper recorded. The expressible water expressed as percent of meat based on the quantity of water absorbed by the filter paper\u0026nbsp;\u0026nbsp;used to calculate percentage expressible moisture, where:\u003c/p\u003e\n\u003cp\u003e% Expressible Moisture = weight of moisture expressed / original weight of fillet\u003c/p\u003e\n\u003cp\u003eThe procedure used to determine water holding capacity\u003c/p\u003e\n\u003cp\u003eThe WHC of fillets determined according to the method described by Gao et al., [14]\u0026nbsp;using an high-speed refrigerated centrifuge (H2050R, Xiangyi Laboratory Instrument Development Co., Ltd, Hunan, China]. All determinations carried out three times, independently. The following equation used for the determination of the WHC:\u003c/p\u003e\n\u003cp\u003eWHC\u0026nbsp;(%)= (C2/C1)\u0026times;100WHC(%)=(C2/C1)\u0026times;100Eq.3\u003c/p\u003e\n\u003cp\u003eWhere C\u003csub\u003e1\u003c/sub\u003e is the mass (g) of the sturgeon fillet before centrifugation (1000 \u0026times; g for 10 min at 4\u0026deg;C) and C\u003csub\u003e2\u003c/sub\u003e is the mass (g) of the sturgeon fillet after centrifugation (1000 \u0026times; g for 10 min at 4\u0026deg;C), g.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003epH measurement\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe 5 g from each sample crushed separately with a homogenizer and mixed with 45 ml of distilled water. The pH value of each sample measured by a pH meter digital model of \u0026nbsp;PHS_550 device, with\u0026nbsp;glass probe\u0026nbsp;(made in China) in laboratory [12].\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eStatistical analysis method\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eSPSS software used to statistically analyze the data, and the normality of the data distribution checked by the Kolmogorov\u0026ndash; Smirnov method. Using a one-way ANOVA test, the presence or absence \u0026nbsp;of \u0026nbsp; differences \u0026nbsp;between \u0026nbsp;treatments \u0026nbsp; examined, \u0026nbsp;and \u0026nbsp;after \u0026nbsp; observing \u0026nbsp;a difference, \u0026nbsp;the \u0026nbsp; Duncan \u0026nbsp;test \u0026nbsp;was \u0026nbsp; at \u0026nbsp;a \u0026nbsp;95% \u0026nbsp;confidence \u0026nbsp;level \u0026nbsp; to \u0026nbsp;check \u0026nbsp;the \u0026nbsp; significance \u0026nbsp;of \u0026nbsp;differences \u0026nbsp; between \u0026nbsp;treatments. Statistical analysis carried out with SPSS 16.0\u003cstrong\u003e.\u003c/strong\u003e Significance obtained for p \u0026lt; 0.05.\u003c/p\u003e"},{"header":"Results and Discussion","content":"\u003cp\u003eThe yield of produced product = 204.07/472.86×100 =43.16%.\u003c/p\u003e\n\u003cp\u003eThe yield of produced product protein= 18.5/18.57×100=99.63%.\u0026nbsp;\u003c/p\u003e\n\u003cp\u003eThe expressible water calculated according to following equation:\u003c/p\u003e\n\u003cp\u003eExpressible water (%) in produced product = 472.86 (g) – 204.07 (g)/ 472.86 (g)×100=56.84%\u003c/p\u003e\n\u003cp\u003eWater holding capacity calculated as follows:\u003c/p\u003e\n\u003cp\u003eWater holding capacity (%) in produced product = Expressible water content (g)/ Total moisture content of pre-pressed sample (g) × 100\u003c/p\u003e\n\u003cp\u003eWater holding capacity (%) in produced product = 56.84 (g)/64 (g) × 100=88.82%.\u003c/p\u003e\n\u003cp\u003eComparison of pH level in treatmentswith washing stages for preparation of surimi and control showed that T4 with 6.65 was highest, while in treatments 2, 3 decreased to 6.4 and 6.45 respectively. It was obvious that there was a difference between treatments 1,2 and 3 (p \u0026lt;0.05). The decrease in pH was because of the effect of acidic compounds (Figure 1).\u0026nbsp;\u003c/p\u003e\n\u003cp\u003eComparison of ash contents in treatmentswith washing stages shown that T2 with 0.63 % was highest while treatment 5 with 0.58 % was lowest. It was obviously not different between treatments (p\u0026lt;0.05). The decreased ash content can result in exit of material from washed fillet in washing stages (Figure 2).\u003c/p\u003e\n\u003cp\u003eComparison of moisture contents in treatmentsin washing stages showed that T2 and T3 with 63 % and 62 % were lowest, while increased in treatments 4 and 5. There was an obvious difference between treatments 3, 4 and 5 (p \u0026lt;0.05). The decrease moisture content in T2 and T3 can be the result of the removal of water from washed fillet and the increase moisture was duo to gel formation in surimi and its water absorption ability (Figure 3).\u003c/p\u003e\n\u003cp\u003eComparison of the protein contents in treatmentswith washing stages showed that the control with 18.55 % was highest, while treatments 2 and 3 decreased to 18.30 and 18.20, respectively. There was a difference between treatments 2 and 3 compared to other treatments (p\u0026lt;0.05). A slight decrease in protein content can be duo to the exit of water-soluble proteins from the washed fish fillet (Figure 4).\u003c/p\u003e\n\u003cp\u003eComparison of fat contents in treatment washing stages showed that T1 was highest, while in treatments 4 and 5 it decreased. There was an obvious difference between treatments T4 and T5 and the control and other treatments (p \u0026lt;0.05). Decreasing fat contents in T4 and T5 can be the result of removing water from the washed fillet during washing (Figure 5).\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eThe comparison of results of present study with results of others researches\u0026nbsp;\u003c/em\u003e\u003c/p\u003e\n\u003cp\u003eProtein gels are one of important characteristics of fish muscle because it affects its production and quality of surimi [15]. Water holding capacity can be expressed as the ability of a protein gel to retain water [15]. The amount of water remaining in gel is influenced by factors such as pH and salt content, which then affect formation of a good protein gel \u003csup\u003e15\u003c/sup\u003e. The degree of protein denaturation and water content can be expressed is affected by water storage capacity and expressible moisture [15]. Results of the present study show that the water holding capacity (%) of produced surimi, its gelling power, was high.\u0026nbsp;\u003c/p\u003e\n\u003cp\u003eThe surimi pH of Rainbow trout (\u003cem\u003eO. mykis\u003c/em\u003es) at washing stages shown in Figures 1. The pH range of surimi ranged from 6.40-6.65; highest average pH was 6.65 at stage 4 washing, while lowest pH was 6.40 for stages 1 and 2 washing. According to BNJ test, it is clear that stage 3 washing had difference from steps 1, 4 and 5 washing.\u0026nbsp;\u003c/p\u003e\n\u003cp\u003eThe pH range of fish fillet was 6-7; because myosin protein dissolves in this pH range, gel will be hard. Above this pH range, either in alkaline range (pH \u0026gt; 7) or in acidic range (pH \u0026lt; 6), gel hardness decreases [7]. This range pH 6-7 agreed with present study results.\u0026nbsp;The pH of produced surimi was equal to the pH of fresh fish, which indicated the freshness of the research.\u003c/p\u003e\n\u003cp\u003eThe average moisture content of surimi is shown in Figure 3. According to these results, water content ranged from 62 % to 68 %. According to previous research\u0026nbsp;\u003csup\u003e2\u003c/sup\u003e because entry of part of washing water into remaining gap of dissolved substances, the water content increased after washing. Also, some washing water enters intracellular fluid with osmosis, this was because action of salt, so water inside cells is removed with\u0026nbsp;osmosis. Also, salt can act so incoming water is more than outgoing water. According to results of Balachandran [16], one of important factors for improving gel strength and surimi elasticity is concentration of myofibrillar proteins. The increase in functional properties of surimi is caused with reduction of water-soluble protein, which is because of the increase in the concentration of myofibrillar proteins [17]. Cross-linking of long myofibrillar protein chains resulted in forming a continuous three-dimensional network in which water and other components are trapped which leads to the gelation process. Figure 3 shows that in treatments 4 and 5, moisture content increased to 4%, which was duo to the formation of a three-dimensional network of myofibrillar proteins in surimi and trapping water within it. The results of these researchers were similar to results of the present research.\u003c/p\u003e\n\u003cp\u003eIt estimated that during washing around 50% of the total protein was lost [16] Because the yield of surimi in the present research was 43.16%, it shows that results of present project were similar to results of these researchers.\u003c/p\u003e\n\u003cp\u003eWashing is a very important step in surimi processing. Washing is necessary to remove water-soluble substances, mainly sarcoplasmic proteins, fat and other undesirable substances such as pigments. Removal of sarcoplasmic proteins concentrates myofibrillar proteins, which are the main components in the formation of the three-dimensional gel structure responsible for the gelling ability in the produced surimi. In the washed fillets in treatment 4 and 5, fat content was lowest, but their protein percentage was higher because of the absorption of water by myofibrillar proteins, which indicated greater ability of gel formation in surimi.\u0026nbsp;\u003c/p\u003e\n\u003cp\u003eThe chemical composition of surimi differs with different environments, cultivation methods, with different types of fish and size of fish species. Duo to hydration effect, the moisture content of surimi increased during the washing periods (Figures 3). According to the obtained results, surimi obtained from Rainbow trout (\u003cem\u003eO. mykis\u003c/em\u003es) with one washing time has moisture, crude protein, crude fat and ash content of\u0026nbsp; 63%, 18.30%, 17% and 0.63% respectively and with double washing times had 62.50 % moisture, 18.20% crude protein, 17% crude fat and 0.62 % ash content respectively. The results obtained in the present study were consistent with these findings of Murthy et al., [18]. The relatively low content of protein and ash in surimi obtained by increasing the number of washing steps may be the\u0026nbsp;reason of the removal of these\u0026nbsp;components during washing.\u003c/p\u003e\n\u003cp\u003eThe expressible moisture content decreased with increase in number of washing steps, which leads to an increase in strength of surimi gel. If gel is weak, expressible moisture is higher and vice versa [19].\u003c/p\u003e\n\u003cp\u003eUnwashed minced fish (control) had 64% moisture, 18.55% protein, 19% fat and 0.61% ash. After washing, chemical composition changed somewhat. Fat is very important because of its interference with surimi gel formation. The decrease in fat content after washing can be explained by the fact that fat substances are effectively removed with\u0026nbsp;washing. Washing action increased moisture content and slightly reduced the amount of protein and ash. It was clearly duo to that washed muscles tend to retain some water during washing, even with saline.\u003c/p\u003e\n\u003cp\u003eThe energy level of produced surimi in treatments of T5, T4, T3, T2 and T1 (control) were 194.99 kcal/100g, 195.2 kcal/100g, 250.34 kcal/100g, 246.06 kcal/100g and 256.51 kcal/100g respectively.\u0026nbsp;Research has been done to investigate potential applications of surimi in different food products and their quality, including texture characteristics of products.\u0026nbsp;\u003c/p\u003e\n\u003cp\u003eThe freshness of fish is principal factor that determines quality of surimi. Thus, handling of fresh fish will be affected on quality of fresh fish and ice-stored fish which are commonly used for surimi production [6]. Proper postharvest handling is crucial to prevent deterioration and denaturation of myofibrial protein \u003csup\u003e6\u003c/sup\u003e. Freezing often is used to preserve fish for surimi manufacturing [6]. The important key in determining quality of surimi is washing technique. duo to low temperature water helps preserve freshness of raw material therefore minced fish flesh is rapidly washed with chilled water (5–10 \u003csup\u003eo\u003c/sup\u003eC) [6]. This washing process removes undesirable matter, leaving myofibril protein. The gel-forming ability of surimi related to maximum amount of myofibril protein extracted [6]. In this current study, the fish under study were fresh and transported to laboratory with ice, and the washing process carried out in 6 ºC cold water.\u003c/p\u003e\n\u003cp\u003eFor proteins, WHC is important for the formation of gels and emulsions which refers to the ability of the protein to bind a large amount of water by hydrogen bonding between peptide chains; thus, this property \u0026nbsp;[6]. Water holding capacity (%) in produced surimi in this present study was high (88.82%), therefore formation of gel in surimi was suitable.\u003c/p\u003e\n\u003cp\u003eProtein solubility refers to solublity in 3% NaCl solution , which It can be measured both in water and in 3% NaCl solution\u0026nbsp;[20].\u0026nbsp;Protein solubility influences other functional properties\u0026nbsp;\u003csup\u003e6\u003c/sup\u003e,\u0026nbsp;which in this current research, 1% salt used. Both marine and freshwater fish can be used in the production of surimi. Both dark and light muscles play an important role in surimi production, light muscles are more important for quality surimi due to more stable proteins, reduced lipid oxidation and reduced strain fluctuations. On the other hand, surimi made from dark muscles has a lower quality due to higher concentration of heme proteins, lipid oxidation, proteolytic activity and reduced protein stability \u003csup\u003e20\u003c/sup\u003e, which\u0026nbsp;fish\u003cem\u003e\u0026nbsp;O. mykiss\u003c/em\u003e used in present study had light muscles.\u003c/p\u003e\n\u003cp\u003eTo prepare surimi, it is very important to choose quality raw materials. The percentage of myofibrillar proteins should be about 70% in the selected fish. When the percentage of water-soluble proteins is higher than this amount, this situation causes the performance of surimi to decrease [21], which present study results of analysis of protein shown percentage of myofibrillar proteins was high.\u003c/p\u003e\n\u003cp\u003eAccording to the obtained results, fourth step (T5) led to produced surimi. Therefore, it can be concluded that a fourth washing stage may be ideal for making good quality surimi from fish Rainbow trout (\u003cem\u003eO. mykis\u003c/em\u003es). The yield of produced surimi was 43.16%. Water holding capacity (%) in surimi was 88.82% duo to good function of myofibrillar proteins. Monitoring the chemical composition of surimi showed that surimi contains less protein, fat and ash duo to the washing steps during surimi preparation. The energy level of produced surimi in the fourth stage (T5) and T1 (control) were 194.99 kcal/100g and 256.51 kcal/100g respectively. This work is an important contribution on people's nutrition and health, and to better understand the impact of new methods on nutritional properties of seafood. These concepts can be applied equally in all restaurants and catering services to make changes in distribution of foods in menus and to understand effect of certain nutrients such as surimi in food. Applying this knowledge at this level requires a better and broader transfer of people's nutritional issues. Educational programs should consider this issue as an important issue to maintain nutritional status and health. It is recommended to use low-fat marine fish with a lot of catch to produce surimi.\u003c/p\u003e"},{"header":"Declarations","content":"\u003cp\u003e\u003cstrong\u003eConflicts of Interest\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe authors do not have any conflict of interest.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eFunding\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThis work was supported by Behbahan Khatam Alanbia University of Technology, Behbahan, Iran.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eAuthor Contributions\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eConception, design the study and samples analyzing: Ali Aberoumand, Najmeh Adelnia; Review manuscript: Ali Aberoumand; Approve final manuscript: Ali Aberoumand; Supervisor: Ali Aberoumand; \u0026nbsp;Submission: Ali Aberoumand.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eData availability\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003e\u0026nbsp;All data included in this study are available upon request by contacting the corresponding author.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eAcknowledgements\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe authors would like to thank the Behbahan Khatam Alanbia University of Technology.\u0026nbsp;\u003c/p\u003e\u003cp\u003eEthic Approval\u003c/p\u003e\n\u003cp\u003eUnderstanding the ethical approval is essential, I would like to mention that we as researchers at our institution do not work on alive animals, for example, alive fish. We always buy captured fish (Dead fish) from Behbahan fish market to analyze and process for our research.\u003c/p\u003e\n\u003cp\u003eTherefore, the approval evidence from the ethics committee for our research is not applicable.\u003c/p\u003e"},{"header":"References","content":"\u003col\u003e\n\u003cli\u003eAberoumand A, Baesi F. (2021).The Effects of surimi process on amino acids profile of \u003cem\u003eSphyraena jello\u003c/em\u003e fish. J of Aquatic Food Product Technol\u003cem\u003e. \u003c/em\u003e30(21);\u003cem\u003e 315-322. \u003c/em\u003e\u003cem\u003ehttps://doi.org/10.1080/10498850.2021.1882634\u003c/em\u003e.\u003c/li\u003e\n\u003cli\u003ePriyadarshini B, Xavier KM, Nayak BB, Dhanapal, K. Balangem, A,K. (2017). Instrumental quality attributes of single washed surimi gels of tilapia: Effect of washing media. LWT‐Food Sci and Technol. 86; 385-392. https://doi.org/10.1016/j.lwt.2017.08.022.\u003c/li\u003e\n\u003cli\u003eMoreno HM, Herranz B, Perez-Mateos M, Sanchez-Alonso I, Borderias AJ. (2016). New alternatives in seafood restructured products.Critical Rev in Food Sci. and Nutr\u003cem\u003e. \u003c/em\u003e56 (2); 237-248. https://doi.org/10.1080/10408398.2012.719942.\u003c/li\u003e\n\u003cli\u003eAli HA, Mansour EH, E-lBedawey AEFA. Osheba AS. (2017). Evaluation of tilapia fish burgers as affected with replacement levels of mashed pumpkin or mashed potato. J of the Saudi Soc .of Agric. Sci. 18; 127-132. https://doi.org/10.1016/j.jssas.2017.01.003.\u003c/li\u003e\n\u003cli\u003eSantana P, Huda N, Yang T. (2015). Physicochemical properties and organoleptic characteristics of Sausage formulated powder. J Food Sci \u0026amp; Technol.52(3); 1507-1515. https://doi.org/10.1007/s13197-013-1145-1.\u003c/li\u003e\n\u003cli\u003eSantana P, Huda N. Yang TA. (2012). Technology for production of surimi powder and potential of applications. Int. Food Res J. 19(4); 1313-1323.\u003c/li\u003e\n\u003cli\u003eSaputra E. Tjahjaningsih W. Abdillah AA. (2021). The effect of washing on the making of surimi and kamaboko tilapia (\u003cem\u003eOreochromis\u003c/em\u003e sp.). The 1st International Conference on Biotechnology and Food Sciences. IOP Conferences Series: Earth and Environmental Science 679 012023 IOP Publishing. doi:10.1088/1755-1315/679/1/012023.\u003c/li\u003e\n\u003cli\u003ePanpipat W. Chaijan M. Benjakul S. (2010). Gel properties of croaker\u0026ndash;mackerel surimi blend. Food Chem. 122; 1122\u0026ndash;1128. doi:10.1016/j.foodchem.2010.03.096.\u003c/li\u003e\n\u003cli\u003eMoon JH. Yoon WB. Park JW. (2017). Assessing the textural properties of Pacific whiting and Alaska pollock surimi gels prepared with carrot under various heating rates. Food Biosci\u003cem\u003e.\u003c/em\u003e 20; 12\u0026ndash;18. doi:10.1016/j.fbio.2017.07.008.\u003c/li\u003e\n\u003cli\u003eYin T. Park JW. (2015). Optimum processing conditions for slowly heated surimi seafood using protease‐laden Pacific whiting surimi.LWT‐Food Sci and Technol.63(1); 490\u0026ndash;496. doi:10.1016/j.lwt.2015.02.033.\u003c/li\u003e\n\u003cli\u003eFab\u0026iacute;ola HS. Foga\u0026ccedil;a LA. Trinca \u0026Aacute;J. Bombo LS. (2013). Sant\u0026rsquo;ana, Optimization of the Surimi production from mechanically recovered fish meat using response surface methodology\u003cem\u003e. \u003c/em\u003eJ of Food Quality, 36; 209\u0026ndash;216.\u003c/li\u003e\n\u003cli\u003eAOAC, (2005).Association of Official Analytical Chemists Official Methods of Analysis of the Association of Official Analytical Chemists, International.18th Edition; AOAC, Gaithersburg, Maryland USA. \u003c/li\u003e\n\u003cli\u003eOkada M, (1963). Studies of elastic property of Kamaboko (fish meat jelly). Bull. Tokai Reg. Fisher Res. 36; 26-126.\u003c/li\u003e\n\u003cli\u003eGao R.. Wijaya GY. Yu J. Jin W. Bai F. Wang J. Yuan L. (2020). Assessing gel properties of Amur Sturgeon (\u003cem\u003eAcipenser Schrenckii\u003c/em\u003e) surimi prepared by high-temperature setting (40\u0026thinsp;\u0026deg;C) for different durations. J Sci of Food and Agric. 100(7); 3147\u0026ndash;3156. https://doi.org/10.1002/jsfa.10349.\u003c/li\u003e\n\u003cli\u003eShaviklo GR. (2006).Quality Assessment of Fish Protein Isolates Using Surimi Standard Methods. Iranian Fisheries Organization (Shilat) No.250, Tehran. \u003c/li\u003e\n\u003cli\u003eBalachandran KK. (2001). Post-harvest technology of fish and fish products, 440 p, Daya Books, Dehli, India. \u003c/li\u003e\n\u003cli\u003ePark J. Lin TJ. (2005).Surimi: manufacturing and evaluation Surimi and surimi seafood: pp. 33-106. \u003c/li\u003e\n\u003cli\u003eMurthy LNI, Carmona P, Moreno P, Border\u0026iacute;as J, Sanchez-Alonso I. Rodr\u0026iacute;guez-Casado A. Careche M. (2008). Protein and water structural changes in fish surimi during gelation as revealed with isotopic H/D exchange and Raman spectroscopy. Food Chem\u003cem\u003e.\u003c/em\u003e 106; 56-64. \u003c/li\u003e\n\u003cli\u003eHassan MA. Balange AK. Senapati SR. Martin Xavier KA. (2017). Effect of washing cycles on the quality of \u003cem\u003ePangasius hypophthalmus\u003c/em\u003e Surimi. Fisher Technol.54; 51 \u0026ndash; 59. \u003c/li\u003e\n\u003cli\u003eDağtek BB. (2022). Surimi technology and new techniques used for surimi-based products. Aquatic Food Studies 2(1); AFS105 https://doi.org/10.4194/AFS105.\u003c/li\u003e\n\u003cli\u003eBakli S, Chowdhury S, Nath S. (2020). Surimi powder: Processing technology and potential application. J of Entomol and Zool Studies\u003cem\u003e,\u003c/em\u003e 8(4); 850-859.\u003c/li\u003e\n\u003c/ol\u003e"}],"fulltextSource":"","fullText":"","funders":[],"hasAdminPriorityOnWorkflow":false,"hasManuscriptDocX":true,"hasOptedInToPreprint":true,"hasPassedJournalQc":"","hasAnyPriority":false,"hideJournal":true,"highlight":"","institution":"","isAcceptedByJournal":false,"isAuthorSuppliedPdf":false,"isDeskRejected":"","isHiddenFromSearch":false,"isInQc":false,"isInWorkflow":false,"isPdf":false,"isPdfUpToDate":true,"isWithdrawnOrRetracted":false,"journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true},"keywords":"O. mykiss, washing processes, surimi, water holding capacity, chemical composition","lastPublishedDoi":"10.21203/rs.3.rs-5247626/v1","lastPublishedDoiUrl":"https://doi.org/10.21203/rs.3.rs-5247626/v1","license":{"name":"CC BY 4.0","url":"https://creativecommons.org/licenses/by/4.0/"},"manuscriptAbstract":"\u003cp\u003eFish processing leads to diversity in products based on consumer needs. Surimi is one of these high-tech intermediate products that can enable the human population to use fish as the most important source of protein. Surimi is concentrated myofibril protein that is extracted from fish meat by a washing process. The purpose of this research was to investigate on produced surimi quality from the fish \u003cem\u003eO. mykiss\u003c/em\u003e. The water holding capacity, yield of surimi protein, expressible moisture content, pH value, and chemical composition evaluated with standard methods. The results showed yield of surimi was 43.16%, while the yield of product protein was 99.63%. Water holding capacity in surimi was 88.82%. Chemical analysis showed product protein, fat and ash contents found lower than fresh fish duo to washing steps. The energy level in washing fourth stage (T5) and T1 (control) were 194.99 kcal/100g and 256.51 kcal/100g respectively. The results showed the washing step with salt water improved produced surimi. It can be concluded that produced surimi was suitable for production of good quality fisheries products. It concluded that this fish species was an appropriate raw material for surimi production.\u003c/p\u003e","manuscriptTitle":"Physicochemical characteristics of surimi from Rainbow trout (Oncorhynchus mykiss) and using surimi for production of novel fisheries products instead of fresh fish for healthy nutrition of Iranian people","msid":"","msnumber":"","nonDraftVersions":[{"code":1,"date":"2024-10-16 13:17:33","doi":"10.21203/rs.3.rs-5247626/v1","editorialEvents":[{"type":"communityComments","content":0}],"status":"published","journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true}}],"origin":"","ownerIdentity":"0fa7c03e-4d35-4c7d-aeaa-42cd9dceb48f","owner":[],"postedDate":"October 16th, 2024","published":true,"recentEditorialEvents":[],"rejectedJournal":[],"revision":"","amendment":"","status":"posted","subjectAreas":[],"tags":[],"updatedAt":"2024-10-19T08:23:39+00:00","versionOfRecord":[],"versionCreatedAt":"2024-10-16 13:17:33","video":"","vorDoi":"","vorDoiUrl":"","workflowStages":[]},"version":"v1","identity":"rs-5247626","journalConfig":"researchsquare"},"__N_SSP":true},"page":"/article/[identity]/[[...version]]","query":{"redirect":"/article/rs-5247626","identity":"rs-5247626","version":["v1"]},"buildId":"rHA-KDH7Qsr4HCuvH75dn","isFallback":false,"isExperimentalCompile":false,"dynamicIds":[84888],"gssp":true,"scriptLoader":[]}