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

• 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

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.