Effect of Different Concentrations of Iodized Salt on the Physicochemical Properties in Euthynnus Affinis Surimi

The increase in demand for a healthier protein diet has impacted fisheries resources and resulted in the depletion of several fish species, especially white flesh fish. To compensate for the depletion, red meat or dark muscle fish species such as Euthynnus affinis, can be used in the production of surimi. Salt is one of the most common additives used in surimi production. However, high sodium content salt are associated with significant health risks. Due to low sodium content, utilisation of iodized salt in the production of surimi is one of the alternatives. Therefore, the objectives of this study were to analyse the physicochemical properties of a red meat fish species for surimi, E. affinis, with the addition of 0.5% (w/w), 1.0% (w/w), and 1.5% (w/w) iodized salt. Physicochemical analyses conducted included proximate composition, pH, colour, water activity, water holding capacity, and cooking yield. Moisture and protein content of surimi were found to decrease significantly (p < 0.05) with the increased concentration of iodized salt up to 1.0% (w/w). E. affinis surimi lightness value decreased significantly (p < 0.05) when iodized salt concentration added increased up to 1.5% (w/w). Iodized salt also resulted in an increase in water-holding capacity and cooking yield of the surimi. I It can be concluded that different iodized salt concentrations will significantly affect the physicochemical properties of E. affinis surimi.