EFFECT OF TAPIOCA STARCH AT DIFFERENT CONCENTRATION ON THE DYNAMIC VISCO ELASTIC BEHAVIOUR (DVB) PROFILE OF SURIMI FROM INDIAN OIL SARDINE (SARDINELLA LOGICEPS).

Surimi is a separated fish flesh, water washed, mixed with cryoprotectants, frozen and frozen stored. The purpose of adding cryoprotectants is to minimise freeze denaturation rate in myofibrillar proteins during frozen storage. Sucrose and sorbitol are widely used cryoprotectants in commercial surimi production. As sucrose and sorbitol impart sweetish taste to end product, many alternate cryoprotectants are being attempted in surimi production. Starch from different sources could be one of the alternatives because of it's hydrophilic nature. In the present investigation fresh Indian oil sardine (Sardinella longiceps) have been used to prepare surimi. The water washing of mince was carried out for five times with fish to water ratio being 1:3. The dewatering of the washed mince was achieved by basket centrifuge. tapioca Starch at 2, 5 and 9% (W/W) was mixed separately to the dewatered mince and frozen at -35°C and stored at -20°C. Surimi without starch served as control. The frozen sample was drawn periodically and assessed for hydrodynamic and rheological properties. Following are the salient features of the present investigation. [ABSTRACT FROM AUTHOR]