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Changes of gel-forming ability of surimi from freshwater fish during frozen storage.

[In Japanese. / En japonais.]

Author(s) : CHANG J. Z., MORI S., AOKI M., ICHIKAWA H., GOTO S., OSATOMI K., NAZAKI Y.

Type of article: Article

Summary

The gel-forming ability of the surimi with the general cryoprotective additives decreased gradually during frozen storage, but the gel-forming ability of surimi with additives in six months after frozen storage was higher than that of additives-free surimi. Each surimi from the three fish species showed resistance to freezing in the order of carp rainbow trout silver crucian carp. The gel-forming ability of the surimi from these fishes is low, but the present freshwater fish surimi have the permissible ability used for the practical kamaboko making like sardine surimi. On the other hand, a high correlation between gel-forming ability of surimi and total myofibrillar calcium-ATPase activity, solubility and amount of unfrozen water was found.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1999-1753
  • Languages: Japanese
  • Source: Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers - vol. 15 - n. 1
  • Publication date: 1998
  • Document available for consultation in the library of the IIR headquarters only.

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