Effectiveness of High Power Ultrasound for Surimi-Based Preparation of Lionfish (Pterois volitans) Patties by Textural,Sensory and Shape Preference |
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| Authors: | Luis Miguel Jiménez Muñoz Indira Sotelo Díaz Carlos Salgado Rohner Gabriela Cáez Ramirez |
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| Affiliation: | 1. Maestría en Dise?o y Gestión de Procesos, Universidad de La Sabana, Chía, Colombia;2. Grupo de investigación Alimentación, Gestión de Procesos y Servicios, Universidad de La Sabana, Chía, Colombia;3. Grupo de investigación Procesos Agroindustriales, Universidad de La Sabana, Chía, Colombia;4. Grupo de investigación Innovación y Estrategia, Universidad de La Sabana, Chía, Colombia;5. Grupo de investigación Procesos Agroindustriales, Universidad de La Sabana, Chía, Colombia |
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| Abstract: | Lionfish is an invasive and predatory species with low local consumption due to a lack of culinary knowledge of its preparation. A new way to prepare lionfish was proposed to increase variety and provide added value. The aim of this study was to evaluate the effect of high power ultrasound application on the textural properties measured by the texture profile analysis, sensory attributes, and shape preference of surimi patties (rounded and square) made from lionfish. Patties were prepared using lionfish surimi processed with ultrasound (37 kHz; 150 W), sodium citrate (0.3%), sucrose (1%), and salt (2%). Ultrasound exposure increased the hardness of the patties by 35.1%, decreased cohesiveness by 89.7%, and decreased the chewiness by 49.1%. Results show that high power ultrasound showed potential as an environmentally friendly technology to create surimi as a base for patties with sensory and textural appropriateness, increasing the potential culinary applications of lionfish. |
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| Keywords: | Lionfish surimi ultrasound sensory analysis texture profile analysis |
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