LWT - Food Science and Technology 54 (2013) 463e468

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LWT - Food Science and Technology

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Surimi and surimi seafood from whole ungutted myctophid mince

Amir Reza Shaviklo*, Fereidoon Rafipour
Iran Fisheries Research Organization, Tehran, Iran

a r t i c l e i n f o a b s t r a c t

Article history: This work demonstrates the processing and properties of surimi and surimi seafood from whole
Received 3 November 2012 ungutted myctophid mince. The study was based on the evaluation of the microbial and physicochemical
Received in revised form quality and new product development. The microbial counts were reduced effectively during leaching
11 June 2013
process. Microbial counts of myctophid surimi were 3
103 CFU/g for aerobic plate count, <10 MPN/g for
Accepted 20 June 2013
total coliforms, <100 CFU/g for Staphylococcus aureus and <10 CFU/g for yeasts and molds. The absence of
Salmonella and Escherichia coli spp. and low counts of coliforms, S. aureus, yeasts and molds indicated
Keywords:
that the prototypes were microbiologically safe for consumption. Raw myctophid surimi contained 85 g/
Surimi
Myctophid
100 g moisture, 14 g/100 g protein, 0.3 g/100 g lipids and 0.7 g/100 g ash. The levels of total volatile bases,
Lanternfish peroxide and thiobarbituric acid values of myctophid surimi were 6.6 mg N/100 g, 1.1 meq/kg and
Microbiological quality 0.13 mg malondialdehyde/kg respectively, which were significantly lower (p < 0.05) than that found for
Physicochemical properties myctophid mince. Product development indicated that the prototypes had a lower fish odor and flavor
and better sensory scores for texture attributes than silver carp mince which was a positive point for
commercialization of myctophid surimi and related products.
Ó 2013 Elsevier Ltd. All rights reserved.

1. Introduction Myctophids are economically important to world fisheries by

The lanternfish/myctophid is a small mesopelagic fish belonging
to the family Myctophidae. It is distributed worldwide, but there are
only few countries which have commercial fisheries targeting
myctophid (Catul, Gauns, & Karuppsamy, 2011). The Oman Sea
(Darya-ye Mokra n), located between Iran and Oman, is relatively
rich in fish resources, with considerable quantities of mesopelagic
fish. The food and agriculture organization (FAO) estimates suggest
that there are massive, untouched resources of the lanternfish
species in the Oman Sea. The reserves are estimated to be 1e4
million tons in the Iranian waters (Valinassab, Pierce, &
Johannesson, 2007). After a long period of high expectations, a
commercial fishery for these mesopelagic fishes was initiated on
the Persian side of the Oman Sea (Shaviklo, 2012).
Myctophids have a brownish gray flesh (Fig. 1), and typically
have a maximum size of 4e5 cm, with individuals in this size range
weighing 2e5 g. They are a good source of proteins, lipids and
minerals (FAO, 1997; Nafpaktitis, 1982). Commercial fishing of
myctophids in the Persian side of the Oman Sea, which began in
recent years, is exclusively for fish meal production in an onshore
fish processing company in the Qeshm Island located in the Persian
Gulf, Iran (Shaviklo, 2012).
* Corresponding author. Tel./fax: þ98 2144580583.
E-mail address: shaviklo@gmail.com (A.R. Shaviklo).
way of providing raw materials to the fish meal industry and for
human consumption by proper processing. Globally, several at-
tempts have been made to utilize myctophids for human food
(Catul et al. 2011; Chai et al., 2012; Shaviklo, 2012). A successful
new product development based on protein isolation, seasoning
and snack preparation has been reported in Iran. Accordingly, all
the value added products from the myctophids were accepted by
the consumers during consumer surveys (Shaviklo, 2012).
Surimi is the Japanese term for mechanically deboned fish
mince that has been washed with water and dehydrated (Lanier &
Lee, 1992, pp. 112e251). It consists mainly of myofibrillar proteins,
and this protein concentrate is used for developing value-added
convenience foods (Park & Lin, 2005). Ideally surimi should be
processed from fish fillets with good gel-forming ability to make an
elastic texture, good taste and a whiter appearance (Lee, 1986;
Toyada, Kimura, Fujita, Noguchi, & Lee, 1992). However, fatty fish
and dark muscle fish also can be used in processing surimi (Hultin,
Kristinsson, Lanier, & Park, 2005). Various methods have been
developed to process such fish effectively into surimi, including of
washing steps of minced meat with sodium bicarbonate (NaHCO3)
solution to remove fat, and getting rid of dark muscle (Sonu, 1986).
Therefore, surimi processing is an effective way to take advantage
of underutilized fish species by making a more sustainable and
profitable use of resources (Hultin et al., 2005).
In this study, a decision was made to utilize myctophid biomasses
by converting it from low-valued fish to high value-added products.

0023-6438/$ e see front matter Ó 2013 Elsevier Ltd. All rights reserved.
http://dx.doi.org/10.1016/j.lwt.2013.06.019
464 A.R. Shaviklo, F. Rafipour / LWT - Food Science and Technology 54 (2013) 463e468
Fig. 1. (a) A pile of whole (ungutted) myctophid after defrosting and pre-washing; (b) Myctophid skins and bones removed from a deboner; (c) myctophid mince; (d) Myctophid
surimi seafood.
There is no published data on characteristics of myctophid surimi, or
surmi made from whole ungutted fish. Therefore, the objectives of
this study were to investigate microbiological and physicochemical
properties of the surimi made from such raw materials and to
evaluate sensory attributes of the prototypes. This study provides
practical information for commercialization of myctophid surimi.
2. Material and methods
2.1. Myctophid (lanternfish)
Myctophid (Benthosema pterotum) was provided by Qeshm Fish
Process Company (Qeshm Island, the Persian Gulf, Iran). It was
harvested from the Persian side of the Oman Sea. The samples had a
mean body mass of 2.5  0.1 g and a mean body length of
3.3  0.3 cm. The fish samples were washed and packed in 20 kg
plastic bags immediately after the catch and frozen on board
at 40  C. The frozen 20 kg blocks, were transported to the National
Fish Processing Research Center (Anzali, Gilan, Iran) under frozen
conditions and stored at 18  C before further analyses.
2.2. Processing of myctophid surimi
Preparation of surimi was carried out according to the meth-
odology described by Sonu (1986) with some modifications. The
frozen fish was thawed overnight then washed twice with chlori-
nated cold water (10 ppm). The whole ungutted myctophid was
minced using a deboner (Baader model 694, Lübeck Germany).
Leaching was performed in three cycles. Initially the mince was
leached with chlorinated cold water containing 0.5 g/100 g sodium
bicarbonate (Merck KGaA, Darmstadt, Germany) for 20 min. The
leached mince was sieved manually using a 1 mm mesh size
stainless steel sieve (NF-TS, NianFa Wire Mesh Co., Guangdong,
China). Then the sieved fish flesh was added to the chlorinated cold
water and was leached for another 15 min. The third cycle was
carried out by adding 0.3 g/100 g NaCl (Golha Food Products, Teh-
ran, Iran) to the chlorinated cold water and leaching the fish mince
for 10 min. The water: mince was 4:1 and a part of the water was
substituted with ice to keep the temperature about 5  C. Dew-
atering was done manually using one layer cheesecloth (grade 50,
threads per inch: 28
24, Ardakan Textile Co., Yazd, Iran). Sodium
bicarbonate solution, applied in the first cycle serves to maintain a
neutral pH level during the leaching process, is used to enhance the
gel strength of the product. Salt solution in the third leaching cycle
is applied in order to facilitate the dewatering process (Sonu, 1986).
2.3. Surimi seafood development
Myctophid surimi (70 g/100 g) was mixed with fresh grated
onion (10 g/100 g), bread crumbs (8.5 g/100 g), wheat flour (4 g/
100 g), skim milk powder (3 g/100 g), sunflower oil (2 g/100 g),
fresh grated garlic (1 g/100 g), and salt (1.5 g/100 g) (Shaviklo,
Arason, Thorkelsson, Sveinsdottir & Martinsdottir, 2010). Fish and
ingredients were mixed for 2 min in a food homogenizer (model
1094, Tecator Co., Paris, France). The products were shaped
manually into fish cakes weighing 40  1 g each. The prototypes
were battered and breaded using commercial recipes for breaded
fish burger. Thermal processing was deep frying in corn oil (Mazola,
Cordova, TN) at 190  1  C for 60 s. Control samples were prepared
from fresh silver carp (Hypophthalmichthys molitrix) mince using
the same ingredients and frying process. Fish cakes were presented
to the panelists for sensory evaluation.
2.4. Microbiological analyses
Preparation of the samples was carried out according to ISIRI
(2007). Aerobic plate counts were determined by the spread plate
method on Plate Count Agar (30  C for 24e48 h). Most Probable
 A.R. Shaviklo, F. Rafipour / LWT - Food Science and Technology 54 (2013) 463e468 465

Number method was used for coliform bacteria count. Lauryl Table 1
Tryptose Broth was used as medium and confirmation test was Sensory vocabulary for cooked myctophid surimi seafood (adapted from Shaviklo,
Arason, et al., 2010).
made in Brilliant Green Bile 2 g/100 g (37  C for 24e48 h).
Enumeration of Staphylococcus aureus was performed by the spread Sensory attribute Scale (0e100) Definitions
plate method on Baird Paker Agar (35  C for 48 h). Most Probable Odor
Number method and Lauryl Sulfate broth as medium was used for Spicy nonejmuch Inside: odor of spices, onion, etc
Escherichia coli counts. Confirmation test was made in Peptone Frying nonejmuch Inside: odor of fat from frying
Rancid nonejmuch Inside: rancid odor can remind of
Water and EC broth. Yeast and molds were enumerated with Potato
cardboard, paints, nuts, etc
Dextrose Agar (25  C for 5 days). Salmonella spp. was determined Fish nonejmuch Inside: fish odor.
using Salamonella and Shigella Agar (37  C, 72 h) (ISIRI, 1992, Appearance
2007). All media were supplied by Merck KGaA (Darmstadt, Wrinkle nonejmuch Wrinkle on the surface of the balls
Color (inside) lightjdark Is the color dark or light?
Germany).
Texture
Softness firmjsoft Softness in the first bite
2.5. Physicochemical analyses Cohesiveness littlejmuch Little (easy to take apart with a fork),
Much (the inside of the balls is firm)
Juiciness dryjjuicy Dry (sample draws liquid from the
Crude protein content was determined using the Kjeldahl
mouth), Juicy (Samples give away liquid)
method (Kjeltex System-Texator, Hagonas, Sweden). Crude lipid Graininess nonejmuch When rubbed against the palate with
content was determined by the Soxhlet method (Soxtec System- the tongue, grainy reminds of couscous
Texator, Sweden) (AOAC, 1990). Ash content was determined by or sand.
charring samples overnight at 550  C (AOAC, 1990). The moisture Rubbery nonejmuch When chewing rubbery, springy
Flavor
content was determined by drying samples for 4 h at 105  C until Spicy nonejmuch Flavor of spices or onion
constant weight was achieved. The peroxide value (PV) was Fish nonejmuch Fish flavor
determined by the modified AOAC method (1990) and expressed as Rancid nonejmuch Sign of decay
milliequivalents of oxygen per kilogram of lipid. Total volatile basic Frying nonejmuch Flavor from frying

nitrogen (TVB-N) was determined using steam distillation followed

by titration method (Malle, & Poumeyrol, 1989). Thiobarbituric acid
reactive substances (TBARS) were determined using a modified
steam distillation method (Tarladgis, Watts, & Younathan, 1960)
where the sample size was reduced to 5 g and antioxidants (5 ml of
0.5 g/100 g propyl gallate (Merck KGaA, Darmstadt, Germany) and
0.5 g/100 g ethylenediaminetetraacetic acid (EDTA) (Merck KGaA,
Darmstadt, Germany) in water) were added to the sample during
blending. Malondialdehyde bis-diethyl acetate (Merck KGaA,
Darmstadt, Germany) was used as a standard. To measure pH, 90 ml
of distilled water was added to 10 g of the test sample and ho-
mogenized and the suspension was measured using a pH meter
(Knick PortamessÒ913, Electronishe Megerate GmbH & Co., KG,
Berlin, Germany). All samples were measured at room temperature.
Yield percentage was determined as the ratio of surimi to the total
weight of the fish.
A2
Y ¼
100
A1
random numbers and presented to the panelists on a plastic tray
in individual booths. Orders of serving were completely random-
ized in duplicate. Water was provided between evaluations to
cleanse the palate. The panel evaluated the cooked prototypes
without information about the ingredients. Average scores of the
judges were calculated for each sample and the reported values
were the average of the two analyses.
2.7. Statistical analysis
Analysis of variance (ANOVA) was carried out on microbial and
physicochemical properties of myctophid mince, surimi and surimi
seafood and on the sensory data in the statistical program NCSS
2007 (NCSS, Kaysville, UT). The program calculates multiple com-
parisons using Duncan’s test to determine if sample groups are
(1) different. Significance of difference was defined at the 5% level.

Where; Y ¼ yield percentage (%), A1 ¼ the total weight of fish (g),
A2 ¼ the total weight of the surimi (g)
2.6. Sensory evaluation
Sensory evaluation of cooked myctophid surimi seafood fish
cakes was done by ten panelists (six females and four males) at the
National Fish Processing Research Center and had been selected
according to the general guidance of International Organization for
Standardization (ISO) for the selection, training and monitoring of
assessors (ISO, 1993). The average age of the panelists was 30 years
and they were familiar with the quantitative descriptive analysis
(QDA) method. Panelists had experiences in sensory assessment of
fishery products and they were trained during two sessions to
evaluate cooked myctophid surimi seafood using the QDA method
(Meilgaard, Civille, & Caar, 2007, pp. 180e181). A list of sensory
vocabulary (Table 1) to describe the intensity of each attribute for
the given samples using an unstructured scale (from 0 to 100%) was
adapted from Shaviklo, Arason, et al., (2010). All sample observa-
tions were done based on the general guidance for the design of
test rooms (ISO, 1988). All prototypes were coded with three-digit
3. Results and discussion
3.1. Microbial analyses
Initial APC of myctophid mince was 7.1
105 CFU/g which was
greater than that reported for Alaska pollock mince (Himelbloom,
Brown, & Lee, 1989) and mince prepared from fish frames
(Raccach, & Baker, 1978; Suvanich, & Marshall, 1998). Higher initial
APC of myctophid mince compared to the mince prepared from fish
fillet/frames could have resulted from contamination during
mincing from the viscera. However, the microbial quality of myc-
tophid mince was within the limits established by legislations
(ICMSF, 1986; ISIRI, 1996); a positive point for manufacturing surimi
from whole ungutted myctophid. The microbial load decreased
during leaching to 3.1
103 CFU/g. The absence of Salmonella and
E. coli and low counts of coliforms, S. aureus, yeasts, and molds
(Table 2) indicated that the myctophid surimi and surimi seafood
were microbiologically safe and suitable for consumption (Huss,
1988, pp. 130e155; ICMSF, 1986; ISIRI, 1996; ISIRI, 2007).
Myctophid, a rapid spoiler fish, has a very fragile skin which is
very susceptible to damage during handling. The long fishing times
466 A.R. Shaviklo, F. Rafipour / LWT - Food Science and Technology 54 (2013) 463e468
Table 2
Microbiological analysis of myctophid mince, surimi and surimi seafood.
Analysis Mince Surimi Surimi seafood
Total aerobic bacteria counts (CFU/g) 7.1
105a 3
103c 5
104b
Coliforms at 45  C (MPN/g) 9.1
101a 0.9
101b 8.8
101a
Salmonella (in 25 g) absence absence absence
Staphylococcus aureus (CFU/g) 9.3
102a 7.5
101c 5
102b
E. coli (MPN/g) 0.9
101a 0b 0b
Yeasts and molds (CFU/g) 9.5
101a 0.6
101b 0.8
101b
MPN: most probable number; CFU: colony forming unit. Values are means of 3
analyses. Different superscripts show significant differences within a row (p < 0.05).
and rough handling accelerate the autolysis processes and it
shortens shelf life even at refrigeration temperatures. The limited
shelf life is a large hurdle for utilization of myctophid. Therefore,
quick handling and onboard freezing are recommended if onshore
facilities are going to be used for myctophid surimi processing
(Shaviklo, 2012).
The hygiene condition in which fish is handled/prepared is one of
the factors responsible for the growth of microorganisms (Huss,
1988, pp. 130e155). The sanitary quality of the surimi will be
affected by contamination from coliform bacteria and E. coli
(Ingham, 1991). Chlorinated water for surimi processing helps to
control microbial contamination. For this purpose chlorine dosage
should be around 10 ppm (residual concentration) (AFDF, 1989). The
APC or coliform limits have not been established by regulatory
agencies for minced fish or surimi (Elliot, 1987; Kramer, & Liston,
1987, pp. 320e452). Ideally, microorganisms such as coliforms,
E. coli, and Salmonella should not be found in fresh fish (Huss, 1988,
pp. 130e155; Liston, 1980). Lowering the number of sanitary indi-
cator microorganisms (e.g., coliforms) can be beneficial for assessing
effectiveness of safety procedures during processing and handling.
The APC for high-grade and low-grade surimi (Alaska pollock)
was reported to be 5.5
104 CFU/g and 2.0
106 CFU/g, respectively
(Himelbloom, Brown, & Lee, 1991a). However, the APC of Atlantic
pollock surimi was 3.1
104 CFU/g (Ingham, & Potter, 1987). Factors
such as season, source, grade, and processing procedures can result
in differences in the microbial quality of surimi (Shie, & Park, 1999).
Alaska Pollock contains 2.6
103 CFU/g of mince and surimi
7.2
105 CFU/g of surimi (Elliot, 1987). A later study showed Alaska
Pollock surimi contains 1.6
104 CFU/g, 4.5 total coliforms MPN/g
and <3 E. coli MPN/g (Himelbloom et al., 1989). They also reported
that APC for pollock wastes (by-product) and surimi were
3.5
104 CFU/g and 1.9
105 CFU/g respectively.
The previous studies (Elliot, 1987; Himelbloom et al., 1989;
Himelbloom et al., 1991a; Himelbloom, Brown & Lee, 1991b;
Ingham, & Potter, 1987) show the microbial populations increase
as the fish are processed into surimi. The current study revealed
that the microbial load was decreased significantly (p < 0.05)
during surimi processing. However the degree of contamination
depends largely on the methods of harvesting and on-board
handling, handling and processing procedures, storage conditions,
and the people handling materials and products (Huss, 1988, pp.
130e155; Matches, Raghubeer, Yoon, & Martin, 1987). Surimi usu-
ally is cooked before eating so surimi seafoods are generally free of
pathogens because of the thermal processes involved in production
(Shie, & Park, 1999; Su, Daeschel, Frazier, & Jaczynski, 2005).
3.2. Physicochemical characterization
Significant differences (p < 0.05) were found between myctophid
mince and surimi for moisture, protein, fat and ash, contents and pH,
TVB-N, PV and TBARS levels (Table 3). Moisture gain and removal of
some soluble proteins and fat occur during the leaching process
(Shaviklo, Thorkelsson, Arason, Kristinsson, & Soveinsdottir, 2010).
Table 3
Physicochemical analysis of myctophid mince, surimi and surimi seafood.
Analysis Mince Raw surimi Surimi seafood
Moisture (g/100 g) 77.5  0.02b 84.8  0.02a 62.3  1.51c
Protein (g/100 g) 16.9  0.01a 14.1  0.01b 13.1  0.52b
Fat (g/100 g) 2.3  0.03b 0.3  0.03c 9.7  0.41a
Ash (g/100 g) 3.2  0.06a 0.7  0.01b 2.8  0.02a
pH 6.7  0.01b 7.0  0.01a 6.8  0.04b
Total volatile bases (mg N/100 g) 30.1  0.06a 6.6  0.04b 7.2  0.08b
Peroxide value (meq/kg) 5.3  0.11a 0.9  0.08b 1.1  0.07b
TBARS (mg malondialdehyde/kg) 2.4  0.03a 0.1  0.08b 0.2  0.06b
*Values are means of 3 analyses. Different superscripts show significant differences
within a row (p < 0.05).
The high moisture content (78 g/100 g) in the leached mince was
due to the manual leaching and dewatering process. Moisture con-
tent of raw surimi (without cryoprotectant) is about 85 g/100 g,
while it is 75e79 g/100 g for frozen surimi after mixing 8e9 g/100 g
cryoprotectants (Lee, 1986; Sonu, 1986). The chemical composition
of fish can vary with the tissues, organs, sex, age, season, and
gonadal development. There is a decreased protein content and an
increased moisture content after the processing of surimi, due to
leaching of fish flesh (Karthikeyan, Dileep, & Shamasundar, 2006).
The myctophid surimi showed a slight but significant (p < 0.05)
increase to pH 7. The average pH value of myctophid mince and
surimi were within the limits considered acceptable for fresh fish
(Huss, 1988, pp. 130e155).
The TVB-N, PV and the TBARS are important indicators for fish
quality and freshness. The results revealed that myctophid lipids
had already started to oxidize after catching and during handling
and frozen storage as shown by the PV & TBARS values (Table 3)
emphasizing the importance of proper fish handling before pro-
cessing. However, the leaching process decreased PV and TBARS
significantly (p < 0.05) in the products, due to removing consid-
erable amounts of fat and already formed oxidation products dur-
ing leaching (Shaviklo, Thorkelsson, et al., 2010). The TVB-N levels
of myctophid mince and surimi were lower than permitted levels
(Huss, 1988, pp. 130e155; ISIRI, 1996). The most significant reason
about the declining TVB-N values might be the removal of nitrogen
containing compounds and water soluble proteins during the
washing steps. The TVB-N, which is the most significant criteria for
defining the fish quality, should not be over 30e35 mg/100 g in the
fish meat. The TBARS value of 3e4 mg malondialdehyde leads to
souring and quality loss in fish meat (Huss, 1988, pp. 130e155).
3.3. Effect of leaching on color depletion
Based on observation during surimi processing, leaching affected
the color of fish flesh. The myctophid mince had a strong brownish
black color due to the pigment abundance in the fish skin (Fig. 1).
While the color retained paled after leaching the myctophid surimi
had a brownish gray color. During the leaching of mince, the pig-
ments in fish flesh are removed resulting in less intense color with
odor reduction in the surimi (Chawla, Venugopal, & Nair, 1996;
Shaviklo, Thorkelsson, et al., 2010). Chemical groups affecting fish
flesh color are hemes, carotenoids, and melanins (Pearson, & Dutson,
1994, pp. 95e115). Grayness arises from melanins and red or red/
brown from blood and dark muscles (Hutching, 1994, pp. 350e462).
Pigments in darker meat are especially vulnerable to oxidation,
which causes deep yellow or brown discoloration during handling,
chilling, and frozen storage (Pearson, & Dutson, 1994, pp. 95e115).
High myoglobin content in dark muscle darkens from oxidation and
turns green from the reaction of trimethylamine oxide with cysteine
(Hutching, 1994, pp. 350e462). Thus, unwashed mince can be more
susceptible to oxidation and resultant discoloration compared with
 A.R. Shaviklo, F. Rafipour / LWT - Food Science and Technology 54 (2013) 463e468 467

washed mince. In addition, gray discoloration of washed mince may
be caused by incorporation of skin melanins during deboning
(Hutching, 1994, pp. 350e462; Pearson, & Dutson, 1994, pp. 95e115).
Washing minced flesh has a favorable effect on color by increasing
lightness and decreasing redness (Jahncke, Baker, & Regenstein, 1992;
Nakayama, & Yamamoto 1977). The dark color of myctophid mince
and surimi may be caused by incorporation of skin melanins during
deboning (Hutching, 1994, pp. 350e462; Pearson, & Dutson 1994, pp.
95e115). Leaching process has a beneficial effect on color by
increasing lightness and reducing redness (Jahncke et al., 1992;
Nakayama, & Yamamoto 1977).
3.4. Surimi yields
The 50% surimi yield from myctophid was obtained which is
higher than that reported for pelagic fish and Atka mackerel
(Aguilera, & Figueroa, 1992), croaker (Holmes, Noguchi, & Macdonald,
1992), and Pacific whiting (Simpson, Kolbe, Macdonald, Lanier, &
Morrissey, 1994). Vareltzis, Zetou, Soultos, & Tsiaras, (1989), stated
the surimi yield from cod as 20% while Simpson, Morrissey, Kolbe,
Lanier, & Macdonald, (1994), found a 21e24% yield for Pacific whit-
ing (Merluccius productus) surimi. The myctophid surimi has an
advantage in the surimi industry since product yield is an important
item from an economical point of view. It depends on fish species,
size, season and processing methods (Toyoda et al., 1992). With in-
dustrial surimi scale the surimi yield varies between 22 and 32%
depending on fish species (Lee, 1986).
3.5. Sensory attributes
No significant differences (p > 0.05) were found between the
samples for spicy, frying and rancid odor and flavor, and wrinkle
appearance (Table 4). Significant differences (p < 0.05) were
observed for fish odor and flavor, color (inside) and texture attri-
butes. The color of silver carp fish cake was lighter than the myc-
tophid surimi seafood. The average scores for fish odor and flavor in
control also were greater than that found in the myctophid surimi
seafood. All texture attributes including softness, cohesiveness,
juiciness, graininess and rubbery in myctophid surimi seafood were
significantly greater (p < 0.05) than the control.
Surimi is free from fish odor and flavor (Chawla et al., 1996;
Shaviklo, Thorkelsson, et al., 2010) and less fish odor and flavor of
myctophid surimi seafood is related to removing water soluble
components from the mince. Surimi processing improves func-
tional properties such as gel forming ability and water holding
capacity due to its content of myofibrillar proteins which pose the
most critical role during formulated seafood processing (Lanier, &
Lee, 1992, pp. 112e251). Myofibrillar proteins are responsible for
the formation of gel and emulsions, which are essential to the
stabilization of comminuted and restructured meat products (Park,
& Lin, 2005). Graininess is one of the most important texture at-
tributes which was detected not only in myctophid surimi seafood
but also in control samples. Minced fish usually has a grainy texture
(Taylor, Himonids, & Alasalvar, 2006). Initial denaturation of fish
proteins during mincing can form protein granules in mince
detected by the panelists (Shaviklo, Arason, et al., 2010). This defect
is developed in myctophid surimi seafood due to the presence of
bone residues in the flesh which could be removed by using a
refiner in surimi processing. Myctophid surimi seafood had a lower
fish odor and flavor and better scores of texture than the silver carp
mince which is a positive point for applying myctophid surimi in
developing formulated products.
4. Conclusions
There is a huge potential for catching myctophid in the world.
This untouched resource can be used for surimi manufacturing and
food product development. Myctophid surimi, free from sarco-
plasmic proteins and lipids, have no specific taste or smell and can
be used in any food system ranging from delicatessen fish products
and meat substitutes to dessert dishes. The quality of myctophid
surimi is improved through on-board surimi processing. Further
development depends on converting such raw material to value-
added products for human consumption. Therefore, it is neces-
sary to harvest high quality fish, develop handling and processing
methods for adding value and study how the market will react to
using lanternfish products for human consumption.
Acknowledgements
The authors are grateful for the support provided by the Iran
Fisheries Organization (SHILAT), Qeshm Fish Process Company and
the National Fish Processing Research Center.

Table 4
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