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Effect of frozen storage on the gel-forming properties of hoki (Macruronus novaezelandiae).

Author(s) : MACDONALD G. A., LELIEVRE J., WILSON N. D. C.

Type of article: Article

Summary

The possibility of using frozen hoki to make surimi was investigated. At intervals, fish were thawed under controlled conditions and gels were then made from minces of the flesh. Both puncture and torsion tests showed the quality of gels declined with duration of storage of frozen hoki. The data suggest a land-based surimi plant could not be operated outside the harvesting season to any appreciable extent using frozen hoki stored at -29 deg C.

Details

  • Original title: Effect of frozen storage on the gel-forming properties of hoki (Macruronus novaezelandiae).
  • Record ID : 1992-2871
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 57 - n. 1
  • Publication date: 1992/01
  • Document available for consultation in the library of the IIR headquarters only.

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