Physicochemical properties and gel-forming ability of surimi from three species of mackerel caught in Southern Thailand

Physicochemical and gelation properties of surimi prepared from three species of mackerel were investigated. The highest whiteness with the lowest redness index corresponding to the lowest myoglobin content especially its oxidised form, metmyoglobin, was found in short-bodied mackerel (Rastrelliger brachysoma) surimi (p < 0.05). Frigate mackerel (Auxis thazard) surimi contained the highest lipid content (p < 0.05). The pH of all surimi was in the range of 6.58–6.80. The highest sulfhydryl group and Ca2+-ATPase activity was found in natural actomyosin extracted from short-bodied mackerel surimi (p < 0.05). The highest TCA-soluble peptide content was found in frigate mackerel surimi gels (p < 0.05). Kamaboko gel of short-bodied mackerel surimi exhibited the highest breaking force with the lowest expressible drip (p < 0.05). Heating regime had no effect on deformability of gels from Indian mackerel (Rastrelliger kanagurta) and short-bodied mackerel but not for frigate mackerel. The highest metmyoglobin content with the lowest whiteness was found in frigate mackerel surimi gel (p < 0.05). Therefore, short-bodied mackerel was the best suited for the production of surimi with superior functional attributes including whiteness and gel-forming ability.