Functional properties of surimi obtained from guitarfish (Rhinobatos rhinobatos)

The potential use of guitar fish (Rhinobatos rhinobatos) for surimi production and its functional properties were investigated. Guitar-fısh caught in İskenderun Gulf in Turkey were immediately stored in ice in 24 h post-capture and they were individually filleted and washed. After that, fillets were minced using a grinder plate with 3 mm holes. Mince meat was washed three times in cold distilled water and then filtered through of cheese-clothes in order to remove water soluble compounds and fat. Some of the surimi was filled in the synthetic sausage case and the other part was vacuumed. Surimi filled in sausage casings was cooked in a water bath at 90 °C for 60 min. Surimi were immersed in ice water for 10 min and stored in a refrigerator (4 °C) overnight. Raw surimi, vacuumed surimi and cooked surimi samples were analyzed for color, texture, folding test, protein solubility and SDS-PAGE (sodium dodecyl sulfate). According to result of the current study, protein, lipid, moisture and ash contents of surimi were found as 17.72%, 3.84%, 75.72% and 1.30%, respectively. The color values were observed as: L*: 52.53±3.95 a*: 5.69±1.49 b*: 1.14 ±0.89 in raw surimi, and L*: 90.06±0.12, a*: -0.59±0.02 and b*: -0.01±0.03 in cooked surimi. Hardness of raw surimi was found 605.28±3.34, 599.06±8.40 in vacuumed surimi and 634.28±53.71 in cooked surimi whereas folding test value was 4.75±0.02. SDS-PAGE analysis of cooked surimi showed that some bands disappeared, and the new bands appeared compared to raw surimi but generally gel strength was maintained. As a result of the research, it was determined that the guitar fish is suitable for surimi production.