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CHARACTERISTICS OF SARDINE SURIMI AS A FUNCTION OF THE FISHING SEASON AND OF THE CHILLED OR FROZEN STORAGE TIME.

CARACTERISTIQUES DU SURIMI DE SARDINE EN FONCTION DE LA SAISON DE PECHE ET DE LA DUREE D'ENTREPOSAGE REFRIGERE OU CONGELE DES POISSONS.

Author(s) : LEINOT A., CHEFTEL J. C.

Type of article: Article

Summary

REVIEW OF INVESTIGATIONS INTO SURIMI QUALITY, MADE FROM MEDITERRANEAN SARDINES. THE ARTICLE FOCUSES ON THE EFFECT OF STORAGE CONDITIONS, TIME AND THE FISHING SEASON. THE AUTHORS DESCRIBE THE METHOD USED FOR PREPARING SURIMI. THEN, THE QUALITY ASSESSMENT OF THE ENSUING GELS IS DETAILED USING PENETRATION, BENDINGAND COLOUR TESTS. THESE TESTS ENABLE THE AUTHORS TO DEFINE PRECISE LIMITS FOR < HIGH > AND < LOW > QUALITY GELS. THEY GIVE RESULTS AND DISCUSS CORRELATIONS (ILLUSTRATED WITH DIAGRAMS) BETWEEN QUALITY AND FISHING CONDITIONS, AND BETWEEN QUALITY AND STORAGE CONDITIONS OF RAW FISH. J.R.

Details

  • Original title: CARACTERISTIQUES DU SURIMI DE SARDINE EN FONCTION DE LA SAISON DE PECHE ET DE LA DUREE D'ENTREPOSAGE REFRIGERE OU CONGELE DES POISSONS.
  • Record ID : 1992-0249
  • Languages: French
  • Source: Rev. gén. Froid - vol. 81 - n. 2
  • Publication date: 1991/03
  • Document available for consultation in the library of the IIR headquarters only.

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