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FISH GELS FROM UNWASHED MINCES OF COD (GADUS MORHUA) AND WHITING (MERLANGIUS MERLANGUS).

Author(s) : HASTING R. J., KEAY J. N., TAVENDALE M. H.

Summary

COD AND WHITING MINCES WERE PROCESSED PRE-AND POST-RIGOR FROM FILLET, TRIMMING AND SCRAPS. THE RAW MINCES, WITH 3% SALT, WERE TESTED FOR ADHESIVENESS ; COOKED GELS WERE TESTED FOR COLOUR AND MECHANICAL PROPERTIES. FILLET MINCE PRODUCED STRONG GELS ; TRIMMINGS, INTERMEDIATE-STRENGTH GELS ; AND MINCE FROM SCRAPS, POOR GELS. THE ADDITION OF STARCH INCREASED THE FIRMNESS AND STRENGTH OF GELS FOR ALL TYPES OF MINCE. THE COLOUROF THE GELS WAS OFF-WHITE FROM FILLET MINCE ; LIGHT GRAY FROM TRIMMINGS AND LIGHT BROWN FROM SCRAPS. FREEZING REDUCED THE MECHANICAL PROPERTIES OF THE MINCES ; ESPECIALLY THOSE FROM TRIMMINGS. CRYOPROTECTANTS (4% SUCROSE, 4% SORBITOL, 0.5% TETRASODIUM PYROPHOSPHATE AND 0.15% SODIUM TRIPOLYPHOSPHATE) AND STARCH IMPROVED THE FIRMNESS AND ELASTICITY OF GELS FROM TRIMMINGS.

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Pages: p 103-106

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Details

  • Original title: FISH GELS FROM UNWASHED MINCES OF COD (GADUS MORHUA) AND WHITING (MERLANGIUS MERLANGUS).
  • Record ID : 1992-0259
  • 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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