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CHARACTERISTICS OF SURIMI AND KAMABOKO FROM SARDINES.

Author(s) : ROUSSEL H., CHEFTEL J. C.

Type of article: Article

Summary

SARDINES (1 TO 3 DAYS IN ICE) WERE PROCESSED INTO FISH MINCE AND SURIMI. STANDARD KAMABOKO GELS WERE PREPARED BY GRINDING THAWED SURIMI WITH 3% SODIUM CHLORIDE AND 5% POTATO STARCH, STUFFING INTO SAUSAGE CASINGS, HOLDING AT 310 K (37 DEG C) FOR 30 MIN AND COOKING AT 363 K (90 DEG C) FOR 50 MIN. THREE WASHING STEPS DECREASED THE YIELD OF WASHED FISH MINCE AND THE PROTEIN RECOVERY (50-55% OF THAT PRESENT IN THE UNWASHED MINCE), BUT CAUSED EFFICIENT LIPID REMOVAL (80%). THE TEXTURE OF KAMABOKO PREPARED FROM VERY FRESH SARDINES WAS MARKEDLY ENHANCED BY GEL SETTING DURING INCUBATION AT 310 K (37 DEG C) FOR 30 MIN OR 277 K (4 DEG C) FOR 24 HR. THE TEXTURE OF KAMABOKO PREPARED FROM LESS FRESH SARDINES WAS LESS FIRM AND DID NOT IMPROVE WHEN INCUBATION WAS CARRIED OUT AT 310 OR 277 K BEFORE COOKING. PARTIAL OR TOTAL REPLACEMENT OF POTATO STARCH BY EGG WHITE, SOY PROTEIN ISOLATE OR BOVINE SERUM ALBUMIN MARKEDLY IMPROVED THE TEXTURE.

Details

  • Original title: CHARACTERISTICS OF SURIMI AND KAMABOKO FROM SARDINES.
  • Record ID : 1989-1442
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 23 - n. 6
  • Publication date: 1988/12
  • Document available for consultation in the library of the IIR headquarters only.

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