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DEVELOPMENT OF NEW LEACHING TECHNOLOGY AND A SYSTEM TO MANUFACTURE HIGH-QUALITY FROZEN SURIMI.

Author(s) : NISHIOKA F.

Summary

THIS REPORT DESCRIBES A PROCESS FOR PRODUCING HIGH-QUALITY LEACHED FISH MEAT FROM FROZEN FISH, IN PARTICULAR FATTY RED-MEAT FISH. THE PROCESS IS BASED ON THE FACT THAT THE ESSENTIAL PROTEIN IN THE FORMATION OF THE GEL IS MYOSIN, AND THAT LEACHING IS A TREATMENT FOR RELAXING THE FIRM BOND BETWEEN MYOSIN AND ACTIN THAT OCCURS AFTER DEATH. IT IS CARRIED OUT WITH A LARGE VACUUM HOMOGENIZER TO CHANGE FISH MEAT INTO THE MYOFIBRILLAR STATE WITH SODIUM BICARBONATE, WHICH MODERATES PH, AND SODIUM PYROPHOSPHATE OR TORIPHOSPHATE, WHICH IN A VACUUM, SPLITS THE ACTOMYOSIN INTO ACTIN AND MYOSIN.

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Pages: p 123-130

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Details

  • Original title: DEVELOPMENT OF NEW LEACHING TECHNOLOGY AND A SYSTEM TO MANUFACTURE HIGH-QUALITY FROZEN SURIMI.
  • Record ID : 1992-0261
  • 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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