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COMPARISON OF THE GEL FORMING CAPACITIES OF THE FLESH OF MACKEREL (SCOMBER SCOMBRUS) AND COD (GADUS MORHUA) DURING STORAGE IN ICE.

Author(s) : ELAHEE-DOOMUN A., MACKIE I. M.

Summary

AFTER DIFFERENT ICE-STORAGE TIMES, SURIMI WAS PREPARED FROM MACKEREL (SCOMBER SCOMBRUS) AND FROM COD (GADUS MORHUA). KAMABOKO GELS WERE PREPARED BY GRINDING WITH 3% OF SODIUM CHLORIDE AND BY HEATING AT 40 DEG C FOR 30 MIN, AND THEN AT 90 DEG C FOR 40 MIN. FOR BOTH SPECIES, THE ICE-STORAGE TIME WAS CHARACTERIZED BY A DECREASE IN YIELD AND AN INCREASE IN PH. MACKEREL-GEL FOLDING DECREASED FROM 7 TO 5 AFTER 4 DAYS, BUT COD GELS REMAINED AT 7. THE FIRMNESS AND RESISTANCE OF GELS DECREASED WITH TIME, THE MAXIMUM DECREASE OCCURRING AT THE BEGINNING. THE BEST TEXTURE IS OBTAINED WHEN THE FISH IS PROCESSED IMMEDIATELY AFTER CAPTURE. THE TEXTURE OF COD GELS IS BETTER THAN THOSE OFMACKEREL, AND EVEN BETTER THAN THOSE MADE FROM COMMERCIAL ALASKA POLLACK (< SA GRADE >).

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Details

  • Original title: COMPARISON OF THE GEL FORMING CAPACITIES OF THE FLESH OF MACKEREL (SCOMBER SCOMBRUS) AND COD (GADUS MORHUA) DURING STORAGE IN ICE.
  • Record ID : 1992-0256
  • Languages: English
  • Source: Chilling and Freezing of New Fish Products.
  • Publication date: 1990/09/18
  • Document available for consultation in the library of the IIR headquarters only.

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