Effect of sodium alginate on the physicochemical and sensory properties of vegan surimi

This present study aimed to compare the effect of sodium alginate on the physicochemical and sensory properties of vegan surimi. Sodium alginate at different concentrations (0%-Control, 0.25%-F1, 0.50%-F2, and 0.75%-F3) were added to the vegan surimi, and the effect to the physicochemical and sensor...

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Bibliographic Details
Published in:Canrea Journal: Food Technology, Nutritions, and Culinary Journal
Main Author: Sobri A.M.; Seow L.-J.; Issara U.; Rahman N.A.A.; Huda N.; Seow E.-K.
Format: Article
Language:English
Published: Hasanuddin University Department of Food Science and Technology 2023
Online Access:https://www.scopus.com/inward/record.uri?eid=2-s2.0-85181480780&doi=10.20956%2fcanrea.v6i2.1034&partnerID=40&md5=a34bcf2ced739f0dee89010a30e2af1e
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Summary:This present study aimed to compare the effect of sodium alginate on the physicochemical and sensory properties of vegan surimi. Sodium alginate at different concentrations (0%-Control, 0.25%-F1, 0.50%-F2, and 0.75%-F3) were added to the vegan surimi, and the effect to the physicochemical and sensory properties of vegan surimi was assessed. The addition of 0.75% sodium alginate has significantly (p<0.05) improved the folding test score of F3 from 3.00 to 3.67. A significant (p<0.05) increase was observed in hardness, gumminess, and chewiness of F3 with the recorded value at 3.01, 2.56, and 2.43 kg, respectively. Besides, moisture content (70.82%), water holding capacity (78.36%), and lightness (quality indicator) of F3 were significantly (p<0.05) enhanced with the addition of sodium alginate. In sensory evaluation, the most preferred product was F1 (0.25% sodium alginate) in terms of texture (7.00), taste (7.17), and overall acceptability (7.17) based on the 9-point Hedonic testing. In conclusion, the results suggest the potential of sodium alginate in the improvement of physicochemical and sensory properties of vegan surimi. © 2023, Hasanuddin University Department of Food Science and Technology. All rights reserved.
ISSN:26219468
DOI:10.20956/canrea.v6i2.1034