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EFFECT OF FREEZING AND FROZEN STORAGE OF ALASKA POLLOCK ON THE CHEMICAL AND GEL-FORMING PROPERTIES OF SURIMI.

Author(s) : SCOTT D. N.

Type of article: Article

Summary

ALASKA POLLOCK WAS HEADED, GUTTED, AND FROZEN AT SEA IN PRE-AND POST-RIGOR CONDITION. SURIMI MADE FROM THIS FISH HELD AT 244 K (-29 DEG C) SHOWED A GRADUAL LOSS IN GEL-FORMING ABILITY WITH TIME OF STORAGE. THIS LOSS IN GEL-FORMING ABILITY WAS ACCOMPANIED BY A LOSS IN VISCOSITY AND CALCIUM IONS-ATPASE ACTIVITY OF THE SURIMI OVER THE 9-MONTH STORAGE PERIOD. THE GEL STRENGTH OF KAMABOKO GELS SHOWED AN INVERSE LINEAR RELATIONSHIP WITH GEL MOISTURE OVER A LIMITED MOISTURE RANGE. SIMPLY FREEZING AND THAWING POLLOCK RESULTED IN SURIMI WITH SIGNIFICANTLY LOWER GEL STRENGTH THAN THAT FROM FRESH POLLOCK.

Details

  • Original title: EFFECT OF FREEZING AND FROZEN STORAGE OF ALASKA POLLOCK ON THE CHEMICAL AND GEL-FORMING PROPERTIES OF SURIMI.
  • Record ID : 1989-0184
  • Languages: English
  • Publication date: 1988
  • Source: Source: J. Food Sci.
    vol. 53; n. 2; 1988.03-04; 353-358; 3 fig.; 4 tabl.; 37 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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