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COMPARISON OF THE THERMOSTABILITY OF RED HAKE AND ALASKA POLLOCK SURIMI DURING PROCESSING.

Author(s) : DOUGLAS-SCHWARZ M., LEE C. M.

Type of article: Article

Summary

THERMOSTABILITY OF RED HAKE (UROPHYCIS CHUSS) MINCE AND ITS TEMPERATURE-DEPENDENT GEL-FORMING PROPERTIES WERE DETERMINED WHILE USING ALASKA POLLOCK (THERAGRA CHALCOGRAMMA) FOR COMPARISON. FISH MINCE AND SURIMI WERE SUBJECTED TO VARIOUS WASHWATER, CHOPPING AND SETTING/COOKING TEMPERATURES, COOKING TIMES AT VARYING SALT CONCENTRATIONS AND MOISTURE LEVELS. THE OPTIMAL TEMPERATURES FOR WASHING AND CHOPPING WERE 288 AND 285 K (15 AND 12 DEG C) FOR RED HAKE AND 283 AND 277 K (10 AND 4 DEG C) FOR POLLOCK, RESPETIVELY. ALL TREATMENTS SIGNIFICANTLY AFFECTED GEL PROPERTIES. FOR RED HAKE GELS, 77% MOISTURE, 2.0% SALT, AND A 313 K (40 DEG C) PREHEAT-SETTING TEMPERATURE PRODUCED THE MOST COHESIVE GEL.

Details

  • Original title: COMPARISON OF THE THERMOSTABILITY OF RED HAKE AND ALASKA POLLOCK SURIMI DURING PROCESSING.
  • Record ID : 1989-1906
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 53 - n. 5
  • Publication date: 1988
  • Document available for consultation in the library of the IIR headquarters only.

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